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Frankies! (aka Bombay Burritos) India’s delicious street food

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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.

Indian Frankie RecipeThe sun shines not on us, but in us.  John Muir

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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.

Watch the quick video to show you how easy it is!

Roasted veggies for Frankie Recipe

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.

Cilantro Mint Chutney for Somosa or Frankie

This is essential, so don’t skip this step! It adds so much flavor!!!

Quick Pickled Red Onions

Also make the Quick Pickled Onions – another 5 minutes!   I promise you’ll find a million uses for any leftovers.

Curry Mashed Potatoes

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.

Indian Frankie Recipe

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.

Frankie Recipe

How easy is that?

Both the chutney and pickled onions can be made ahead.

Indian Frankie Recipe with cauliflower and chickpeas

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

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Frankie Recipe

★★★★★

5 from 28 reviews

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.

  • Author: Sylvia Fountaine
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Vegan Main
  • Method: Roasted
  • Cuisine: Indian
Scale

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 
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Comments

  2. Susanna says

    February 7, 2018 at 7:10 pm

    Oh my gosh! So yummy! I made these tonight and loved them. I was thinking the potatoes, cauliflower, and chickpeas would be yummy stuffed into samosa dough and baked, with the chutney as a dipping sauce. Might have to give that a try.

    Reply

  3. Jeanette says

    February 12, 2018 at 2:04 pm

    So delish! A symphony of flavors, all complementing each other. Although I have made the pickled onions many times for tacos before, I am sure the cilantro mint chutney is my new favorite condiment. Since roasted cauliflower is my latest obsession, candy for the veggie lover – I also added turmeric to the spice combo for it…. made me eat too much 😉 – late lunch, feelin’ good.

    ★★★★★

    Reply

  4. Nancy says

    February 12, 2018 at 5:40 pm

    These were absolutely delicious. My 17 year old daughter loved this as did my meat-loving husband. Healthy, fresh, & delicious. I wanted to drink the entire blender full of the cilantro mint chutney. Great leftovers for lunch tomorrow too! Thanks so much for a new recipe that will be going into my regular rotation!

    Reply

  8. Yvette Grageda says

    March 21, 2018 at 8:43 am

    These were a hit at my niece’s vegan bday dinner. However, because there is yogurt in the cilantro-mint chutney i was corrected that the recipe isn’t actually vegan….lol….will definitely make again!

    ★★★★★

    Reply

  10. Maria S says

    May 7, 2018 at 5:48 pm

    Frankies are a new favorite of mine. This is a wonderful combination of flavors. Thank you for a quick, easy to make, and delicious recipe!

    ★★★★★

    Reply

  11. Nancy says

    May 10, 2018 at 5:03 pm

    This was SOOOO good. You cannot make enough of the cilantro-ginger-jalapeño sauce. A healthy, low fat meal. To cut calories, skip the wrap and layer it on a plate or in a bowl.

    Reply

  13. Barbara says

    May 18, 2018 at 5:18 pm

    This was an amazing flavorfest. I’m so glad my daughter asked me to tru it. The chutney was great and the pickled onions, yum.

    ★★★★★

    Reply

  14. Lacy B. says

    May 21, 2018 at 8:01 pm

    Holy Frankies, these are so incredible. I never take the time to review anything, but these little burritos are to die for. I followed the recipe sans whole spices, pickled the onions in cider vinegar, and couldn’t help myself when I added a tablespoon of butter to the mashed potatoes. Definitely sharing this one with the office!

    Reply

  16. Kim says

    June 6, 2018 at 7:10 pm

    Made these tonight, and oh my gosh. These where killer. I was worried my partner wouldn’t like the pickled onions, but will have to do a double batch of these next time. I did everything per instruction, with just one substitution. My partner can’t do cauliflower so we swapped it out with broccoli, and it turned out great. The chutney and pickled onion recipes are so easy, it literally took a half hour to make this entire thing and it definitely wasn’t a rushed half hour. Thanks for the delicious and nearly effortless recipe!

    ★★★★★

    Reply

  18. Brenda says

    June 13, 2018 at 2:15 pm

    I really loved this recipe! I made them exactly but added small cubes of tofu that I roasted with the chickpeas and cauliflower

    ★★★★★

    Reply

  19. Felicia says

    July 1, 2018 at 5:20 pm

    Holy Yum! Made these for dinner tonight. Not difficult at all and although I was skeptical about the mint chutney, it was key for the overall flavor profile. I did use silken tofu to keep it vegan. Party-worthy!!
    Thank you for sharing these recipes!

    Reply

  20. Rachael says

    July 12, 2018 at 11:25 am

    Wanting to make these tonight. Is the sodium on the Nutrition info part correct?! That seems insanely high for one burrito. I’m looking at the ingredients trying to figure out how to cut it down! Any tips?

    Reply

  22. Angie says

    July 19, 2018 at 5:28 pm

    These have great flavor. I never follow recipes exactly, always substituting and adjusting and this held up to my experiments.

    1. I used kale instead of spinach because my husband had a lot in his garden.
    2. I added zucchini to the cauliflower and chickpeas because husband’s garden has an abundance.
    3. I replaced funnel seeds with celery seeds.
    4. I made a cheater version of the chutney. I mixed yogurt, couple tablespoons of cilantro paste in a tube, lemon juice, ginger, and minced garlic in a bowl. I would have used mint but I couldn’t find fresh or paste at the nearest grocery store. I left out the jalapeño and added red pepper flake to the pickled onions.

    ★★★★★

    Reply

  23. Ed P. says

    August 11, 2018 at 4:34 pm

    Thanks for the excellent recipe. I also made the pickled onions and mint chutney, which (as you said) were perfect matches with the frankies. I used frozen parathas from the Indian grocery store instead of tortillas, with an egg wash on one side. We will definitely be making these again — soon!

    Oh… for us, just half a medium jalapeno (seeded and ribbed) added plenty of kick to the chutney.

    Reply

  24. Colleen says

    August 24, 2018 at 5:41 pm

    Oh my gosh, this was delicious. The flavor combinations were amazing. I, however, was the only person in my house who ate all the ingredients. They didn’t know what they were missing. This will become a regular lunch food for me.

    ★★★★★

    Reply

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    August 29, 2018 at 10:28 am

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    ★★★★★

    Reply

  28. Laura says

    October 20, 2018 at 4:52 pm

    This recipe was fantastic! I made it for my family of five along with the pickled onions and mint chutney. My husband, fussy teenager, and I LOVED all of it, and the two little ones both really liked some of the elements. Everyone really liked the spiced cauliflower so much that i’ll probably make that as a future side dish even when i’m not making this whole meal.

    This was really easy to prepare, and even though it had a bunch of different elements, probably only took about an hour to throw together. (It’s hard to gauge timing because we had to stop in the middle of cooking to watch a beautiful sunset, plus have a cocktail and the occasional dance party.)

    ★★★★★

    Reply

  29. Scott says

    October 31, 2018 at 9:07 pm

    Wow, very different but very good! Ended up liking the onions and chutney so much on the first try, that we doubled up on them for the remaining wraps!

    ★★★★★

    Reply

  30. Christine says

    November 19, 2018 at 1:45 pm

    Obsessed with this recipe! Its a staple for me now. And the chutney and onions are so easy to make ahead — I put them both on anything I can.

    ★★★★★

    Reply

  32. WK says

    December 20, 2018 at 9:34 am

    Very simple and delicious. The only change I made ,I used sweet potatoes ( already cooked in my friedge ) instead baby potatoes . I was suprised how much marinated onions added a lot of flavour to the dish.
    Love it !
    Will do it tomorrow again ( leftowers )

    Reply

  33. Laura says

    January 5, 2019 at 11:02 am

    The whole family loved this. I made the chickpeas, cauliflower, potatoes, pickled onions, and green sauce, and let everyone serve themselves. All three fussy kids had favorite parts (none of which were the same) so i’ll Be making all of it every time. It’s a lot of work, but it’s worth it.

    ★★★★★

    Reply

  35. tracy williams says

    January 17, 2019 at 1:47 pm

    I made this recipe last night and both my husband and I LOVED it. Wanting to eat more plant based yet thinking that will be boring….. I found this anything but boring. Fabulous flavors and very easy. I’d recommend making the Cilantro Mint Chutney, Pickled Onions, and even the potatoes the day before to make for the quickest meal possible. Can’t wait to make this for my vegetarian friends. And to add it to my New Year’s Resolution to try to be more plant based in my meal prep. That’ll be easy with recipes like this one. THANK YOU.

    ★★★★★

    Reply

  36. Teresa says

    February 16, 2019 at 7:44 am

    These are so flavorful and delicious. They have several steps but really go together easily. I’ve made them several times. Leftovers keep well

    ★★★★★

    Reply

  38. Bri TO says

    February 25, 2019 at 4:10 am

    What goes into your ‘yellow curry powder”? Is this a blend of turmeric, cumin, coriander—in what proportions? Will garam masala work flavor wise?

    Reply

  39. Bri says

    February 25, 2019 at 5:22 pm

    Made these for dinner tonight—used Madhur Jaffrey’s recipe for yellow curry powder (freshly roasted spices take this over the top), and since onion powder is a digestive disaster at our house, I sliced an onion and roasted it along with the cauliflower and chickpeas (next time I’ll add a sliced red pepper too). Loved how the whole spices became crisp and toasted in the oven, and yes, the green sauce is a must, as is a side of mango chutney for a sweet-hot-sour kick. Very tasty, and even with making my own spice blend, minimal effort and cleanup! Many thanks for a great family friendly dinner recipe. yellow curry powder is here: https://www.geniuskitchen.com/recipe/curry-powder-jaffrey-482781

    ★★★★

    Reply

  40. Jess says

    March 22, 2019 at 4:02 pm

    I made this the other night – including the cilantro mint chutney and pickled onions – and it was delicious! I was so happy I had enough left over to have for lunch the next day. It was totally addicting.

    ★★★★★

    Reply