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 alongside the cauliflower.
How to Make Frankies!| 30-second video
So, to be upfront, there are several components here. They all work together to create a beautiful balance of flavors, so pick a day when you have a little extra time. Read the recipe through, so you are clear on what you’ll need and the steps. It’s not hard and in the end, I promise it will be well worth it.
Components of an Indian Burrito:
- Curry Mashed Potatoes (the “spread” that holds it together)
- Roasted cauliflower- Chickpea mixture (the filling)
- Cilantro Mint Chutney. ( THE FLAVOR) Don’t even think about leaving this out.
- Pickled Red Onions
- Tortillas
- Spinach or greens
The Cilantro Mint Chutney is essential, so please don’t skip this. It adds so much flavor!!!
Here are the Quick Pickled Onions – another 5 minutes! I promise you’ll find a million uses for any leftovers.
The curry mashed potatoes give the burrito a beautiful creamy richness and help keep everything together. I know they may sound strange at first, but trust me, they really work here.
Once the curry potatoes and roasted 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, colantro chutney and pickled onions.
Wrap it up like a burrito, and serve warm.
Prepare to be delighted.
If you work efficiently several things can be “working” at the same time.
Also, both the Cilantro Mint Chutney and pickled onions can be made ahead.
So much flavor here friends!
This is a meal unto itself, but if you feel like you must serve it with something, I would pick an Indian inspired salad or side!
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
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 4
- Category: Vegan Main
- Method: Roasted
- Cuisine: Indian
Description
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!
Ingredients
Curry Mashed Potatoes (The “Spread”)
- 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)
Roasted Cauliflower & Chickpea (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)
Burrito Fixin’s:
- 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 (imperative!!!)
- Few tablespoons Quick Pickled Onions
Instructions
- Preheat oven to 425F
- 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…
- 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’t leave out the mint chutney- it’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.
- 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
This was delicious, full of flavor and textures. It was pretty spicy so if your stomach can not tolerate that just cut down a bit on some. I didn’t have coriander so I used a Moroccan spice blend that included coriander and cumin.
★★★★★
My family LOVES this recipe.
I make it about once a month.
Thank you!!
Feasting At Home is my go-to for delicious whole foods meals.
★★★★★
Thanks so much Mandy!
Jalapeños do not belong in Indian food
I know, but it’s a pepper that most people have access to here and can easily gauge the heat. 😉
Thanks so much for a cracking good family dinner that my whole family loved. The flavours were great and I’m really glad I didn’t leave out the chutney. Definitely worth the extra time.
★★★★★
Thanks Katherine, glad you liked it!
Super yummy! The chutney really pulled the flavors together. Next time I will reduce the salt in the potatoes, and make the pickled onions and chutney in advanced. Thank you!
★★★★★
Delicious!!! The whole family loved this meal. I added sautéed onions and mushrooms to the mashed curry potatoes. I served it with the Bombay carrot salad. So good!!
★★★★★
Thanks so much and so happy you liked it!
Wow! They turned out so delicious I’m even going to make them again tonight! I wouldn’t change a thing. The flavours all blended beautifully and chutney was amazing! Thank you!
★★★★★
Great to hear Anna!
Wow, those were delicious!
★★★★★
Any recommendation for a substitute for the cilantro/mint chutney for those of us who have the pesky “cilantro tastes like soap” gene?
I know you probably won’t believe me (haha!) but people have told me, when blended like this, they don’t taste the “soap” anymore. That being said, I guess you could use flat-leaf parsley, but it will be different. 🙂
This recipe is terrific. I wish I had made the ingredients ahead of time; it would have been easier to put the burritos together at the last minute. But, these burritos are flavor bombs!!
Will definitely add this to my regular favorites!
★★★★★
absolutely DELICIOUS! MUST TRY the cilantro-mint chutney to add on top for the perfect wrap!
★★★★★
This is delicious! I made half the quantity, numbers are good. Very nice recipe and I love the Cilantro Mint Chutney.
★★★★★
This recipe is super delicious! Made the vegan version of the chutney. We have been missing Indian food in my house since we have been cooking all of our meals at home and this really satisfied our cravings.
★★★★★
This recipe is amazing! I made the vegan version and everyone loved it! I have been making such boring recipes and this one helped save me! It’s so much fun to try new things and this did not disappoint! Thank you 🙏 so very much for sharing this wonderful recipe with me (and my family)! I love it! And thank you for sharing healthy meals that don’t harm animals or the earth 🙂
★★★★★
So happy you liked it!
Thank you! And the best part is we made a vegan breakfast feast out of the leftovers! We added the curry potatoes to vegan (just) eggs with some garlic, tomato and Italian seasonings and with a side of vegan yogurt and avocados and topped the ‘eggs’ with the delicious pickled onions! I love when leftovers can be made into an entirely new and delicious (and not boring 😊) meal! Thanks again for the recipe and inspiration! 💕
★★★★★
Love it!
This looks delicious. Will be making it Tomorrow. Any recommendations as to what side would pair well with this burrito? Thank you!
I added some sides to the post body above. It is quite filling so something light like a salad. 😉