Flavorful Frankie Recipe (an Indian Burrito!) with curry mashed potatoes, chickpeas, cauliflower, spinach, pickled onions and amazing Cilantro Mint Chutney! Vegan and Gluten-free adaptable.
The sun shines not on us, but in us. John Muir
Introducing Frankies! India’s flavorful street food, also known as the Mumbai Burrito, Bombay Burrito, or roti wrap – this vegan version is filled with curry mashed potatoes, roasted Indian cauliflower and chickpeas, fresh spinach, Cilantro Mint Chutney and Pickled onions, all wrapped up in a warm tortilla.
Healthy and seriously bursting with flavor! Traditionally these would be wrapped in freshly made roti with a very thin layer of egg, but we’ve simplified things here a bit. 😉
In our catering business, we would often serve Frankies as mini tacos. Flavorful little Indian Tacos, always a huge hit. If going grain-free or gluten-free, you could easily turn the whole thing into a “bowl”, with the curry mashed potatoes ( or basmati rice) as the flavorful base.
If you have meat-eaters in your household, feel free to add chicken, which you could roast right along side the cauliflower.
How to Make Frankies!
Start by simmering potatoes on the stove top. These will become the earthy, flavorful Curry Mashed Potatoes which will hold it all together.
Roast the Indian spiced cauliflower and chickpeas. (Remember, you can add chicken to the sheet pan as well). Feel free to add onions or other vegetables.
While these are roasting the veggies, make the flavorful Cilantro Mint Chutney. It only takes 5 minutes.
This is essential, so don’t skip this step! It adds so much flavor!!!
Also make the Quick Pickled Onions – another 5 minutes! I promise you’ll find a million uses for any leftovers.
Once the potatoes and veggies are done… start layering, starting with a toasty warm tortilla. Feel free to use GF tortillas or wraps.
Generously spread the tortilla with the curry mashed potatoes.
Then top the Curry Mashed Potatoes with the roasted Indian cauliflower, chickpeas, spinach, chutney and pickled onions.
Wrap it up like a burrito, and serve warm.
Prepare to be delighted.
How easy is that?
Both the chutney and pickled onions can be made ahead.
I’m so excited for you to try this delicious Frankie recipe! I know you will love it. Please rate and leave your comments/adaptions below.
Happy Week!
xoxo
PrintFrankie Recipe
A delicious recipe for Frankies- India’s street food, also called a Mumbai Burrito. Filled with curried potatoes, roasted cauliflower and chickpeas, spinach, cilantro mint chutney and pickled onions. Vegan! GF adaptable.
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 4 1x
- Category: Vegan Main
- Method: Roasted
- Cuisine: Indian
Ingredients
Curry Mashed Potatoes
- 16 ounces baby potatoes – quartered
- 1 tablespoon ghee, olive oil or coconut oil, more to taste
- ¾ teaspoon kosher salt
- 2–3 teaspoons yellow curry powder ( see notes)
- 1 teaspoon granulated onion or granulated garlic powder ( you could also incorporate sautéed onion and garlic into the potatoes for more flavor)
Filling:
- 1 head cauliflower- cut into small florets
- 1 can chickpeas, rinsed and drained well
- 1–2 tablespoons olive oil
- 1 ½ teaspoons kosher salt
- 1 tablespoon coriander
- 1 tablespoon cumin
- generous pinch chili flakes
- 1 teaspoon whole fennel seed ( optional, or use cumin seed or coriander seed)
- 1 teaspoon whole coriander seed (optional)
4 x extra large, whole wheat tortillas – or feel free to use GF wraps or tortillas, or GF bowls using the mashed potatoes and extra spinach and the base.
2 handfuls baby spinach
Few tablespoons Cilantro Mint Chutney
Few tablespoons Quick Pickled Onions
Instructions
Preheat oven to 425F
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…
Cut the cauliflower into small florets and place 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 throuth) or until cauliflower is tender.
While the veggies are roasting, make the quick pickled red onions and blend up the flavorful Cilantro Mint Chutney, and place both in jars ( Of course, you could make these ahead). They take about 5 minutes each. Please don’t leave out the chutney- it’s imperative!!!
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 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 grill. Spread generously with the Potato curry, 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.
Enjoy! Rate and Leave a comment!!
Notes
Quick yellow curry spice:
- 2 Tablespoons ground coriander
- 2 Tablespoons ground cumin
- 2 teaspoons ground turmeric
- 2 tsp ground ginger
- 1 tsp dry mustard
- 1/2 tsp ground white pepper ( or black)
- 1/2 tsp cayenne pepper
Keywords: Indian Frankie Recipe, Frankies, how to make frankies, frankie recipe, frankie recipes, what is a frankie, indian burritos, vegan frankie, vegan frankies, indian street food recipes
Yummy! I loved, loved the chutney!
Next time I will take your advice and make ahead the chutney and onions because while the recipe is not time consuming or difficult, it would be such a sinch on a weeknight if those components were ready.
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Flavortown! Soooo so good.
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So amazing. 10/10! I apologize if you’ve already answered this question before— but does the cilantro/mint chutney freeze well? Would love to save for another time. Thanks!
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I haven’t tried freezing, but my gut tells me no. If you try it, let us know!
Yummie!!! Both me and my partner loved this, especially the mash and mint chutney. . So many flavors. Thanks for the recipe:)
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Glad you enjoyed this – we love this one a lot too!
So freakinnn delicious! Even my boyfriend who always have doubts about vegan food, loved them!
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So very happy you gave this a go. Tell your boyfriend I’m super proud of him for being open. 🙂
OMG! These are life-changing! So good!
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So happy you like them!!!
My nephew was coming over for dinner today. He asked if I minded going vegetarian, I said no I’ll be happy to if you make the food. Turned out it tasted great so I now have the recipe for the next time 🙂 Thank you Magnus!
So yummy! I love the result of all of the different flavors and toppings coming together. Thank you for sharing!
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Thanks Felicia!
We tripled the potatoes, doubled the chickpeas, tortillas, and most of the spices, and ate it for dinner. Delicious – great recipe!
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Thanks so much!
I LOVED these! The leftovers were even better the next day. Thank you! I felt like a chef making these 😂
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Yay! Success! So happy you enjoyed!
This is legendary
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Awwwwww! Thanks so much!
This was my first Feasting at Home recipe and it got me hooked to this blog. It’s the best food I’ve ever created at home. Every dish has been FABULOUS.. full of flavors and easy to make plant based should we desire. Sylvia is one of the best cooks I’ve ever come across. This recipe was very easy to make but packed with amazing flavors. The Cilantro Mint Chutney and Pickled Onions are easy to make but a MUST to accompany this recipe. My husband went wild for it…… Could absolutely not be more satisfying. I recommend this blog to all my friends who would like to add guaranteed flavor to their cooking routines and find scrumptious vegan and plant based meals to serve guests and ourselves. THANK YOU Silvia….
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You are so kind Tracy, thank you!!! Glad you like the blog and this recipe. One of my favorites too! All the best and thanks so much for sharing with your friends. Means a lot!
These were a huge hit in my house. Even our 3 year old loved them. Will definitely be making this again. Just discovered your website and look forward to trying more recipes.
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Great to hear!
This is incredible! I swapped the cauliflower for broccoli and it worked a treat. One of the most delicious recipes I think I’ve made. The quality matches the beautiful photographs
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Did this today. The only thing I substituted was the potato’s with sweet potato. It was so delicious. Can’t wait to do it again.
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Great to hear it!
Amazing!
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Yay~!
This was absolutely fantastic! Everyone loved it. I did a mixture of most of the spices listed and it turned out incredibly flavorful. I didn’t have spinach, but still was amazing. Will definitely be making this one again!
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Superb recipe! Thanks for sharing. Made a gluten free/vegan version and it was delicious! It’s pretty easy and you can make it with stuff most people have laying around the house. While it does have a lot of moving parts it’s something you can easily make in a large batch and enjoy throughout the week! Top Marks!
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Great to hear! thanks for the comment and rating!
This recipe was so easy and delicious!! The mint chutney gave it a kick and made it even more delicious, seriously thank you for this!! I made mine vegan 🙂
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Thanks- i’m so happy you enjoyed!
Thanks for sharing this recipe! We just had this for lunch and LOVED it! So flavorful and yummy!
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