How to make Frankies! Flavorful Indian Burritos made with curry mashed potatoes, chickpeas, cauliflower, spinach, pickled onions and amazing Cilantro Mint Chutney! Video.
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The sun shines not on us, but in us. John Muir
What is a Frankie?
Frankies are 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. 😉
How to Make Frankies!| 60-second video
Frankie Variations
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, add chicken, which you could roast alongside the cauliflower.
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
- large tortillas or wraps
- 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!
- Indian Spinach Salad with Lentils & Cauliflower
- Bombay Carrot Salad
- Indian Lemon Rice
- Indian Masala Street Corn
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: 40
- Cook Time: 30
- Total Time: 1 hour
- Yield: 4
- Category: Vegan Main, vegetarian
- Method: Roasted
- Cuisine: Indian
- Diet: Vegetarian
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
- 3/4 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- see notes)
Roasted Cauliflower & Chickpea (Filling):
- 1 head cauliflower- cut into small florets
- 1 can chickpeas, rinsed and drained well
- 1–2 tablespoons olive oil
- 1 1/2 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 (you will not need all)
- 1 Tablespoon ground coriander
- 1 Tablespoon ground cumin
- 1 teaspoon ground turmeric
- 1 tsp ground ginger
- 1/2 tsp dry mustard
- 1/4 tsp ground white pepper ( or black)
- 1/4 tsp cayenne pepper
Nutrition
- Serving Size: 1 extra large wrap
- Calories: 490
- Sugar: 6.2 g
- Sodium: 1573.1 mg
- Fat: 15.6 g
- Saturated Fat: 2.1 g
- Carbohydrates: 77.1 g
- Fiber: 11.7 g
- Protein: 14.2 g
- Cholesterol: 0 mg
This is a superb recipe. Lovely depth with the curried mash and veg. Real zing with the cilantro mint chutney and red onions. Also v healthy. Delicious.
Glad you gave it a try!
These sound amazing!! The idea of curries mashed potatoes is brilliant. Can’t wait.
Thanks Mimi- they are quite good! Let us know what you think.
Would this work as a make ahead meal prep?
You can make all the components and assemble together just before serving.
One of my all time favorite recipes, period! So much depth of flavor—makes me want to travel to India
Great to hear Matt! India is amazing in so many ways but especially the food. 🙂
These are so flavorful and filling! We tried both as a burrito and as a bowl and honesty preferred as a bowl because the spices and chutney really popped that way. Will definitely make again.
Great to hear Amanda! Love your feed back. 🙂
This was delicious! Making it again after just having this last week.
So glad you enjoyed Natalie! Thanks for the review. 🙂
Sounds delicious! I can’t wait to make it!
Let us know what you think!
My kids LOVE this recipe! The spices, the textrure, the ease all work for everyone. Always a highlight when they come into the kitchen and find out this is for dinner. Thank you for your wondrful recipes. Your website is one of my go-to sites for ideas!
Love hearing this LouLou! So great when the kids are into it. Thanks for the review!
This was delicious! I made it without the wrap as a bowl and will definitely be making it again.
Glad you gave it a try Susie!
I made this yesterday and it was good but I found it a bit salty. I would definitely reduce the salt next time.
Glad you gave it a try Sam. Definitely adjust to your taste.:)
So delicious! We made bowls over shredded lettuce. We also plan on making the curried mashed potatoes in the future on their own. Thank you!
Great to hear Kate!
Thank you so much for this amazing recipe! I make these all the time and they are so delicious! One question – is it really only 490 calories for 4 filled wraps? I usually eat 2 for a meal and 245 seems really low for that!
Hi Alli- No, the calories are per individual wrap!
This was in fact, so delicious. It seems like a bit of work, but it’s not really, especially if you make the sauce and curry mix while doing other things.
I mentioned to my son that it was vegetarian while he was eating it and he hadn’t even noticed. That’s how good it is. I cheated with the onions and just marinated in some pickle juice I had.
Glad you enjoyed this!
I have tried it so many times in Mumbai but made it for the first time myself and quite easy to make. I substituted the tortillas with fresh chapattis and the Frankies were delicious. Thanks you for the recipe
So glad they worked out for you Tushar!
These are definitely life-changing! WOW. Where do I begin…? it was a lot of work, but, it was sooo worth it. Not difficult, only the cleaning. These Frankies are incredibly delicious. I have never made mashed potatoes without milk and butter, and I was hesitant, but the water from the potatoes and the ghee were just so perfect. The cilantro mint chutney was such a great sauce for it. I put the cauliflower and chickpeas in the air fryer and that cut half of the time. You said the pickled onions can last a few weeks in the fridge, but they only lasted a couple days in my house 🙂 I can’t wait to try everything you make, Sylvia. Thanks so much for such an incredible recipe.
Awesome to hear Vicky! One of my favorite recipes. 🙂 Thanks so much for circling back and rating these for us!
My husband even liked these. Fun and something different for dinner!
So glad to hear this Sally!
Absolutely divine! The cilantro mint chutney certainly takes it to another level for sure. Sooo good. Thanks so much for this fabulous recipe.
Thanks Christine, great to hear this!