How to make Frankies! Flavorful Indian Burritos made with curry mashed potatoes, chickpeas, cauliflower, spinach, pickled onions and amazing Cilantro Mint Chutney! Vegan and Gluten-free adaptable. With a Video!

Indian Frankie RecipeThe 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. 😉

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!| 60-second video


Roasted veggies for Frankie Recipe

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:

  1. Curry Mashed Potatoes (the “spread” that holds it together)
  2. Roasted cauliflower- Chickpea mixture (the filling)
  3. Cilantro Mint Chutney. ( THE FLAVOR) Don’t even think about leaving this out.
  4. Pickled Red Onions
  5. Tortillas
  6. Spinach or greens

Cilantro Mint Chutney for Somosa or Frankie

The Cilantro Mint Chutney is essential, so please don’t skip this.  It adds so much flavor!!!

Quick Pickled Red Onions

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

Curry Mashed Potatoes

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.

Indian Frankie Recipe

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.

Frankie Recipe

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.

How to make a Frankie! India's flavorful street food (also called a Bombay Burrito). Full of flavor, healthy veggies...and it's VEGAN! #frankie #frankies

So much flavor here friends!

Indian Frankie Recipe with cauliflower and chickpeas

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!

  1. Indian Spinach Salad with Lentils & Cauliflower
  2. Bombay Carrot Salad 
  3. Indian Lemon Rice 
  4. 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

  • Author: Sylvia Fountaine
  • 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

Scale

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
  • 23 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
  • 12 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

  1. Preheat oven to 425F
  2. 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…
  3. 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.
  4. 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!!!
  5. 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.
  6. 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.
  7. 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 
Mashed Potatoes: If wanting to use real garlic and onion here, finely dice 1/2 an onion, saute in oil over medium heat until tender, add 1-2 cloves finely minced garlic. Saute until fragrant and golden. Stir into the mashed potatatoes.

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

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

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. Excited to try this but not a huge fan of cilantro mint chutney. Do you think it would still taste good with another type of the chutney? Maybe a garlic chilli chutney? Thanks!!

    1. It really works well here- have you tried this particular chutney? It’s a little different than traditional. 😉

      1. Finally made it with all the fixings and it’s delicious! This chutney is much better than the one I tried at a restaurant. Will definitely make this again! Thanks for the delicious recipe!

  2. I am blown away by this. The flavors are amazing, so well balanced. My husband and I couldn’t wait for the next bite…..oh and already thinking about the leftovers. And making for friends/ family. Thank you Sylvia for another amazing recipe!

  3. My husband said this is one of the best meals he’s eaten in a long time (and we eat well). Since he’s not a fan of cauliflower, I substituted broccoli. Bursting with flavor!

  4. Fantastic the flavours and textures worked so well together. Tried out as want to cook for a vegan friend and this will now be a regular for us too.

  5. Absolutely fabulous a bit of work in it but we’ll worth it
    I think after the first time the second or third will be much easier with all the indgrents got 👍👍👍

  6. I love to try new and different foods. I was over the moon when I tasted these Burritos! I’m blessed to have a daughter in law that experiments with recipes. She must be on your blog. My son messaged me asking what I thought(he gave up one to me knowing I would love it!). I called his wife right a way and told her with the taste and textures it was superb! She sent me the recipe and I will share with others. This must not be kept a secret! Well done.

  7. Hi, what size can chickpeas do you use for this? in Canada we have 540 mls and 398 mls. I’m not sure which to use? Thanks!

    1. Hi Loraleigh. Use a 14-ounce can (regular sized can)…about 1 1/2 cups chickepeas fit in a 14-ounce can.

      1. Thanks so much! We had this for dinner the other night and it was fantastic! I’m not a big spicy heat person so I left out the chili flakes and let people sprinkle their own onto the mashed potatoes when assembling. I also made the chutney and onions the night before & did the potatoes in the instapot, this saved some of the prep time. Everyone enjoyed this it is a keeper!

  8. It’s not often I rate 5 stars but I feel like it’s quite deserved. I had to make this very quick so there was no time to care for smaller details like I usually prefer to do while cooking, I simply followed the recipe to a “t” and it came together very good. The flavors were incredible nicely balanced and every bite had either a different texture or taste. Only thing I did different was using sweet potatoes for the mash. Went well with the sourness from the chutney and onions.

  9. This was fun to make and pretty good! It was fun doing something different and learning some different flavor combinations. LOVE your recipes and love that I have a trusted place to come for healthy and super yummy recipes. You are the BEST

    P.S. I am so impressed with how kindly and patiently you respond to some of the rude and unnecessary comments on here. It really shows your character <3

  10. These are amazing will double the quantity next time. The chutney and pickled onions are a must. Thank you for another great recipe

  11. SUPERB! I forgot the wraps so we wound up using pita (warmed over the gas flame), and my family loved these. My meat-eating 11-year-old had two. Don’t skip any parts. The combo is magic. Only thing I’ll do differently next time is to double the recipe so we can have it for lunch the next day.

    1. Thanks so much, Carolin! Glad you and enjoyed and yes, very good as leftovers too!

  12. This was amazing! I actually made chickpea flour wraps to use – worked really well. The green sauce and onions are a must!

    1. Hey Vicky! Love this idea! Do you have a favorite wrap recipe? I would love to create one for the blog. 🙂

  13. I love this dish. One of my goto dinners–I add a sliced onion plus sliced red pepper to the cookie sheet along with the cauliflower and chickpeas (sliced cabbage is good too–great when you have a piece lying around the fridge), and when in a rush have been known to use instant mash–skip the granulated garlic– (not a huge fan of instant , but with a good curry powder, it works). Make the pickled onion and the cilantro chutney while the veggies roast. Fast, delicious, weeknight friendly.

  14. These are so delicious! My husband requested them for his birthday dinner! We ate them before I could take a picture.

  15. Hello,

    Making this today. Am confused by the baby potatoes. Are they peeled and then mashed or smashed? Baby potatoes are so much harder to peel. Hoping to get a response soon as I’ve run out to get Yukon gold potatoes now to mash! Thank you.

  16. One of the best vegan recipes ever! I have made it over and over. Very filling and healthy, and best of all tasty!

  17. Ok wow. The flavors here were off the charts!! It’s a little labor intensive, but I made the chutney and pickled onions in advance, so it was simplified that way. Every component was delicious on its own, but even more fantastic together. Any ideas for more uses for the curry mashed potatoes? What to try them in other recipes… maybe an Indian Shepherd’s pie?

    1. Glad you enjoyed this Kirstyn! Yes, Indian Sheparhds pie would be perfect and we have a recipe for one on the blog!

  18. Just so good. Every time. I like to serve this on onion naan 😊 love the pickled red onions recipe btw!

    1. Thanks so much Angeli- glad you enjoyed this! Yes the pickled red onions truly elevate here!

  19. So good and fast and uses stuff I already have around. YUM!!!!! With mango lassi for dessert!

  20. Wonderful! The flavor pops! I made the potatoes, chutney and pickled onions in advance. That cut the recipe time to 20 minutes during the week.

  21. Delicious. We loved this one. That sauce was to die for. A firm favourite in my house!

    Would have loved a link to make the tortillas from scratch for inspiration for next time!
    I made this dinner all in one day and found making the sauce and red onions a few hours ahead no problem but would have been easier day before like you said!

  22. I’ve now made this 5 times I think? I may have lost count. I am seriously obsessed. The first several times I didn’t do the pickled onions but this time I did and yes, totally worth it.

    I see you are in PNW, I’m just North of Portland, so howdy neighbor! I’m about to post the pic I took of this on Instagram, I’m DittDott.

    1. Thanks Amanda- I’ll check it out. So Happy you enjoy this one! The pickled onions make it!

  23. This was incredible. Don’t let your chutney get runny. And I liked it mixed with yogurt but I did that as needed so that i could freeze the leftover chutney. I also spring for actual naan—this would be good in a wrap but it’s dope in naan. Great recipe thank you.