frankie recipe

A delicious recipe for Frankies- India's street food, also called a Mumbai Burrito or Bombay Burritos. Filled with curried potatoes, roasted cauliflower and chickpeas, spinach, cilantro mint chutney and pickled onions. Vegan! GF adaptable. It requires a few components- but well worth it!

Frankie Recipe 

baby potatoes – quartered

ghee, olive oil

salt

yellow curry powder

granulated onion garlic powder

cauliflower-

chickpeas,

olive oil

kosher salt

coriander

cumin

chili flakes

fennel seed

whole coriander seed (optional)

potatoes

baby spinach

Few tablespoons Cilantro Mint Chutney (imperative!!!)

Few tablespoons Quick Pickled Onions

START POTATOES

Cut potatoes and place them in a medium pot, covered with water and simmer until very tender, about 15-20 minutes.  At the same time&#8230;

ROAST VEGGIES

Cut the cauliflower into small florets and place them on a parchment-lined sheet pan ( to one side). Add the drained chickpeas to the other side. Drizzle both with olive oil. Sprinkle cauliflower and chickpeas with the spices and salt, tossing to coat well. Place in the oven and roast for 20-25 minutes tossing halfway through) or until cauliflower is tender.

SAUCE

Make the flavorful Cilantro Mint Chutney and quick pickled red onions and place both in jars (of course, you could make these both ahead). They take about 5-10 minutes each. Please don&#8217;t leave out the mint chutney- it&#8217;s imperative!!!

CURRIED POTATOES: 

Once the potatoes are very tender, drain but save about 1 cup of the hot water. Place the potatoes back in the pot and mash with some of the hot water ( start with ¼-½ cup ) salt, spices and ghee (or oil) and mash the potatoes to combine until smooth. You want a fairly loose, spreadable mash so add more hot water if necessary. Scrape down the sides. Stir well.  Taste. You want this to taste flavorful and slightly salty as the tortilla will mute some of the salt and flavor. Feel free to add more ghee or oil as you please for extra richness. Cover and keep warm.

When the roasted veggies are done, ASSEMBLE: Warm the tortillas either in the oven, over a gas flame or over a grill, until soft and pliable. Spread generously with the curried potatoes, then top with chickpeas, cauliflower making sure to get some of the whole spices that will have dropped to the bottom of the pan. Add a handful of spinach leaves, a few teaspoons of cilantro mint chutney and some pickled onions and roll up like a burrito. Keep warm in the oven until ready to serve, or serve immediately! You can also refrigerate and reheat for meals on the go.

Just made this for lunch. Delicious! Thank you for the recipe.

Made this last night! Thank you! Thank you! We needed another yummy meal to add to our routine and this was SO tasty!!

I made it! Can't stop eating it especially the cilantro mint tofu chutney. Bravo, Sylvia, bravo!

This was excellent. I put everything in little dishes and the family made their own wraps. Only I used less cumin in the cauliflower, as this is such a strong flavor. And, it is a little time consuming to make these wraps, but they were a big hit. Thanks for the recipe.

I'm definitely buying the ingredients today to make this.  Yum!

This was absolutely delicious!  One of my favorite recipes! Thank you!

Loved this recipe! Skipped the chickpeas and used mushrooms and bell pepper instead. Thank you Sylvia!

Simply Great! Not so Indian but I think a little twist of Zaatar sprinkled along carries the vegetables for sure Roasted Eggplant sprinkled with the Zaatar and added too. Great recipes everyone you post. Thanks for Wonderful recipes  you share. I love all I’ve seen thus far. I’ve have cooked professionally for 46 years and the new plant based trend is like adding life to life and love to food.

Just wanted to finally come and say thank you SO much for this recipe! I’ve made it at least a dozen times now and my husband and I both love it, it’s definitely one of our favourites. I like adding some mango chutney and spicy Indian pickle too (but I skip the jalapeños in the mint dressing!)

https://content.jwplatform.com/videos/g9PgtnSd.mp4

How to make Frankies! An Indian Burrito, with curry mashed potatoes, chickpeas, cauliflower, spinach, pickled onions and amazing Cilantro Mint Chutney! Vegan and Gluten-free adaptable. Video 

Frankies Video

yellow curry powder (see notes)

Soooo tasty! Cannot recommend this enough!

Great flavor.  Made these exactly as the recipe said to and I loved them.

These were insanely delicious.  Make all of the components...the whole is greater than the sum of the parts!  Wonderful recipe.

These are as I imagined they would be when I saved this recipe - hearty and delicious! I loved the addition of the whole spices in the roasted veggies, they added a snap and a crunch. I also added cabbage to the roasted veg because cauli and chickpeas and cabbage are great friends. I could have eaten the curried mashed potatoes on their own! You are absolutely right that the cilantro mint chutney is a must for this dish. The flavor is so surprising. It's bright and spicy. This recipe made for great meal prep for the week, so that's a bonus!

ABSOLUTELY DELICIOUS!  We’ve made these several times and are still making “nummy noises” when we eat them. MAKE IT ALL!  The mint chutney is a great component.  And don’t get me started on those curry mash potatoes-OMG!  Does anyone know how they freeze?  We just finished cooking a double batch for lunches this week…just wondering if I could make more and freeze them?  LOVE THIS RECIPE!

I make all the components but put them in a bowl instead of a burrito. Still delicious! I always double the amount of potatoes.

My vegetarian daughter came home &amp; asked me to make these - I was initially “sigh” when I saw the many components but nothing is hard to do. And YES these are worth it. I outfit be great as a buffet “assemble your own” spread. Suggest doubling the cauliflower (2 small whole) &amp; chick peas (2 cans) to match the amount of potatoes this makes. I used cumin seed &amp; coriander seed (suggested in recipe) which added wonderful depth.

I really enjoyed this recipe but found it better without the tortillas lol.

honestly, this recipe is amazing. a few moving parts but it’s not rocket science and totally worth it.
i added raw baby spinach to my wraps for a lil crisp. some cheese, extra turmeric, and a splash of milk to the potatoes - thank me later it was amazing

Absolutely delicious. We made this entirely vegan and it was amazing. Try it for sure!

This Veg frankie recipe is a delicious wrap made with thin wheat rotis stuffed with crisp aloo tikki, veggies and yogurt raita. It makes for a filling and tasty snack.

Frankie Recipe (Veg Frankie)

Coriander Powder

cumin powder

dry ginger powder (or ¼ teaspoon minced ginger)

¼ teaspoon chaat masala powder

cornstarch (or rice flour

coriander leaves

sunflower oil

salt (as required)

whole wheat flour

sunflower oil (or any neutral oil)

water

Curd (- whisked (yogurt))

sugar (or add as required

¼ teaspoon kashmiri red chili powder

¼ teaspoon chaat masala (or as required)

onion (- small to medium-sized, thinly sliced)

carrot

salt (-

Steam potatoes in a steamer, electric cooker or pressure cooker. The potatoes have to be completely cooked.

When the potatoes are still warm or cooled down, peel and grate them in a bowl.

Add kashmiri red chili powder, coriander powder, cumin powder, dry ginger powder or minced ginger, corn starch, chaat masala and salt.

Instead of corn starch, you can also add bread pulp (soaked and squeezed bread slices), rice flour or arrowroot flour.

A point to remember is that when you add corn starch, the potato has to be cooled down completely. Otherwise the mixture becomes sticky, if corn starch is added to hot or warm potatoes.

Mix everything well.

Divide the mixture into small or medium shaped patties. You can apply some oil on your palms when making the patties or tikkis.

Heat 2 tbsp oil till its medium hot in a tava or a shallow frying pan. Gently place the aloo tikkis and pan fry them.

When one side of tikki becomes golden and crisp, turn over and fry the other side of tikki.

Gently flip for a couple of times till the aloo tikkis are golden and crisp evenly.

Once done, then drain the aloo tikkis on paper towels to remove excess oil. Pan fry all the tikkis this way and keep aside.

Making aloo tikki

When the potatoes are cooking, knead 1 cup of whole wheat flour with oil, salt and water to a smooth dough. Cover and set aside for 15 to 20 minutes.

Take medium sized balls from the dough and roll to a thin chapati on a lightly dusted rolling board.

Place a a tava/griddle inverted on the stove top. Its easier to lift thin rotis on an inverted tava. You can also cook the rotis the way you cook them regularly on a tava.

Gently place the rolled thin chapati on the hot tava. When you see small blisters and bubbles appearing, flip and cook the other side.

You can flip a couple of times, till the roti is cooked well. However, don&#39;t over do since the rotis are thin and they be will become crisp like papads, if you do extra roasting.

Apply some oil if you want. Make rotis this way and stack them up in a roti basket. Cover and keep aside.

Making rotis for frankie

In another bowl, add some salt to sliced onions. Mix and keep covered for 15 to 20 minutes. Mixing salt reduces the pungency of the onions.

Prep by grating carrots and keep aside.

Whisk or beat the curd (yogurt) till smooth. Add roasted cumin powder, red chili powder, chaat masala, salt, sugar, coriander leaves in the whisked curd. Mix well and refrigerate.

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Top 3 frankie recipe recipes from across the web

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