indian 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

This easy Indian veg frankie roll recipe is one of the TASTIEST ways to enjoy street food. It is called ‘Indian burrito’ or ‘Bombay burrito’ or ‘Indian wrap’.

Frankie Recipe (Bombay Veg Frankie Roll)

chilies

Vinegar

Red onion (finely chopped)

Green coriander chutney

Oil (for frying chapati and potato roll)

Red chili powder

Coriander powder

Garam masala

Roasted cumin powder

Turmeric powder

Black pepper powder

Black salt (Kala namak)

Amchur powder (dried mango powder)

All purpose flour (Maida)

Whole wheat flour (Chapati atta)

Salt (to taste)

Little more than ⅓ cup Water (to knead the dough)

¼ inch Ginger

Garlic

chili

Frankie masala

½ cups Potatoes (boiled, peeled and mashed)

Cilantro

To make pickled green chili topping, combine sliced chilies and vinegar in a bowl. Keep it aside till needed.

Boil the potatoes in instant pot or stove-top pressure cooker. Once cool to touch, peel the skin and mash them using a potato masher.

Also, chop the onions and keep them ready.

Make coriander chutney at home or buy it from the Indian grocery store.

Take all the spices mentioned under frankie masala and mix in a bowl.

Preparation:

Take all purpose flour, wheat flour and salt in a bowl. Mix well.

Add oil and mix with your fingertips. Then start adding little water at a time and keep kneading till you get a soft, smooth dough. Cover it and let it rest for 15 minutes.

After the resting time, keand the dough again to smooth out. Then divide into 4 equal portions. Make smooth balls and flatten it between your palm.

Work with one flattened disc at a time and roll into 9-10 inch diameter circle. While rolling if it is sticking then you can use the dry flour.

Once you have few roti rolled up and ready, heat the pan/skillet on medium heat. Once hot place rolled roti. Once you see a few bubbles on top then flip and cook another side. We are partially cooking the rotis. We’ll do the rest of the cooking at the time of assembling.

Remove it to a plate and cook rest of them similarly. Stack the cooked rotis and keep them covered.

Making Frankie dough and roti

Heat the oil in a pan on medium heat. Once hot add crushed ginger-garlic-green chili paste. Saute for 30-40 seconds or till the raw smell of ginger garlic goes away.

Then add frankie masala and red chili powder. Lower the heat so spices do not burn.

Mix and cook for 10-20 seconds only. mmediately add boiled mashed potatoes, mix well.

Turn off the stove and mix in chopped cilantro.

Once it is cool to touch, divide it into 4 equal portions and shape into a cylindrical log

Making frankie stuffing:

Heat the pan on medium heat. Add a generous amount of oil and fry the potato rolls from all the sides till they get golden brown in color. Remove it to a plate.

Now add a teaspoon of oil and place the partially cooked roti and cook the bottom side. Apply oil and topside, flip and cook another side.

Place the cooked roti on a work surface.

Spread the green chutney and sprinkle frankie masala.

The place potato roll on one side, sprinkle chopped onions on top.

Then add a few pickled green chilies.

Then start rolling it from the potato roll side, and halfway through close the one side (bottom side). In short, make a roll by keeping the one side open and another bottom side closed.

Making veg frankie recipe:

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!

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