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
Mashed potatoes included? Crazy, but we went ahead and made it anyway! WOW!!! Phenomenal recipe! Have now made it a number of times and every time we are astounded at the texture, ingredients and flavour of the burritos! SO GOOD!!
★★★★★
Pretty much made this recipe as per the directions , only change was using parathas as well as tortillas as the wrap .. omgosh that potatoe is heaven sent.. my whole family loved this .. thank you
★★★★★
Our curry lovin’ family devoured these for dinner tonight. No leftovers for us! Thank you for this delicious recipe. This is going in the dinner rotation and never leaving. Yummy!!
★★★★★
Delish! Definitely a “Do-over” in our household. Also didn’t use Yogurt in the Chutney as we are Vegan. The potatoes were to die for. We’ve decided this is our new mashed potato going forward. So good!
★★★★
Yay!!! so happy you like these!
Delicious! Made as suggested, except omitted salt as I don’t use. Had lavash instead of tortillas.
Very good and easy to follow recipe and I am not even close to being a gourmet cook! Uses ingredients you tend to have on hand. Lovely flavor medley! Thank you
★★★★★
Saw this recipe last week and couldn’t wait to make it! I love Indian cuisine, and am always happy to try something new. This was totally the BOMB! I’m sure it will become a regular on our menu rotation. By the way…. I stick to mostly WFPB and vegan recipes, so I left out the yogurt in the chutney. Didn’t miss it at all. Plenty leftover, so I’ll be freezing it for the next night of Frankie’s. Thanks so much for passing this one along.
★★★★★
Great to hear! Thanks for sharing!
So no yogurt and the consistency was okay?!?
Totally delicious. Our family enjoyed this so much! We veganized the chutney and it was delightful. Don’t skimp on the pickled onions!
★★★★★
Amazing recipe
★★★★★
I finally made the famous Feasting at Home Frankie! My grown kids (and I) went crazy for these, and I doubled the recipe so we can have easy and amazing lunches all week. Don’t skip the pickled onion and cilantro mint chutney – both super fast and easy and can be made while the filling is in the oven. I didn’t have a fresh jalapeño so subbed a dried Thai pepper from my garden. New favorite Sunday cooking routine – Frankies!!
★★★★★
Yay Angie!! Glad you guys liked! xoxo
This was seriously so AMAZING! I feel like recreating Indian recipes at home is so tricky and never lands right. But this was an exception! Thank you for sharing.
★★★★★
Yay!!! so happy you enjoyed! They can be tricky getting the balance right- a lot of variables, even with the choice of spices. 🙂 Best to trust your own palate.
How do I store the chutney? How long will is last?
It keeps for 3-4 days in the fridge. I usually put in a little jar with a lid.
I made this for my family of 4 (including a pre-teen and teenager) and everyone loved it. It is healthy and flavorful. I’ve been trying to find more vegetarian recipes that my family will all enjoy. That is not easy so thanks for this new one to add to my roster.
★★★★★
Thanks Cathy- happy everyone enjoyed!
I made this tonight. It was amazing, we will be having it again!Thank for sharing. I used cream on coconut milk instead of yogurt a little extra lemon and salt.
★★★★★
Excellent. My mother made this for me when I went home to visit and I loved it. When I returned home I made it for my husband and friends and everyone enjoyed it. A lot of separate parts but very easy on the whole.
★★★★★
Wow wow wow, I made this last night and my husband was blown away. He’s trying to make our household 80% vegetarian so I’m always trying new recipes. This already goes in my top favorites. Loved everything about it!
★★★★★
Thanks so much Jane! REally appreciate this!
I have tried many vegan recipes I’ve found online which looked delicious but were not flavorful. THIS DISH WAS SO FLAVORFUL! It’s the best vegan thing I’ve made so far, and gives me hope for the possibility of fantastic homemade vegan food! Thank you!
★★★★★
So glad you enjoyed this!
Thanks – the Frankies had a great taste and they were nicely filling. Not hard to make either. I can see myself adding other veggies to this in the future.
★★★★★
Tasty and different. But granulated onion/garlic??? Yuck, not to mention hard to digest. Just skip in the potatoes but add a sliced onion with the cauliflower and chickpeas. No extra work but so much better tasting.
★★★★
Bri,
I once heard this saying “don’t yuck my yum” now it is often used in our home. What it refers to is although you may not like something… others probably do. It’s a good reminder to respect others “yums” even though yours might be different.
Another solid 5 star and everyone in my family loved it. The only thing I did different was used Jerusalem spice for the cauliflower and chickpeas. Another new staple for us along with your Moroccan lentil soup I made this afternoon. I can’t wait to choose another one of your masterpieces tomorrow:)
★★★★★
Awesome Glen, glad to hear it!