How to make Frankies! Flavorful Indian Burritos made with curry mashed potatoes, chickpeas, cauliflower, spinach, pickled onions and amazing Cilantro Mint Chutney! Video.
Looking for more? Check out our 33+ Best Cauliflower Recipes and our 35+ Mouthwatering Indian Recipes to Make at Home
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 1x
- 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: 4 extra large wraps
- 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
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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.
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.
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.
Thanks for all your adaptions Angie- I love that you made this your way. Awesome!!!
Awesome!
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?
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!
You are so welcome and Im glad you liked them!
I really loved this recipe! I made them exactly but added small cubes of tofu that I roasted with the chickpeas and cauliflower
Really fingerlicking good!!!!!
yay!!!
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!
These are fabulous! Definite do-over! Thanks for sharing!!!!!
Yay~!! Thanks Anne!
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!
Yay Lacie! So happy you enjoyed them! Thanks for your adaptions….helpful!
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.
This was soooo delicious. Prepared exactly as stated and I didn’t need to change a thing.
Yay Amber!!! Thanks for posting!
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.
yay Nancy! Thanks….glad you like it!
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!
Totally delicious! Everyone had seconds. Amazing flavour combination!!
Yay Alice!!!
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!
Yes, you can make a vegan version of the cilantro mint chutney- I made it more clear. Thanks and sorry about that!!!
Could these be made using sweet potatoes or do you think that would change the flavor too much?
It might make it too sweet, but you could give it a try?
These are delicious! I can’t wait to make them again!
thanks so much Sarah and thank for posting on Instagram!!
Is the mint chutney supposed to be thin I followed exactly and it’s super runny?
How much water did you add? It should be a little thin, but not very thin. 🙂
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!
Haha, you made me chuckle…thanks Nancy!!!
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.
Sounds Perfect Jeannette!
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.
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