This flavorful Frankie recipe (also known as a Bombay burrito or Indian burrito) is bursting with flavor! It’s made with curried mashed potatoes, roasted cauliflower and chickpeas, pickled onions, and an amazing Cilantro Mint Chutney! Video.
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. 😉
In our catering business, we often served Frankies as mini tacos—these appetizers were 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.
Components of an Indian Burrito
To be upfront, this recipe has several components, and they all work together to create a beautiful balance of flavors. 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.
If this is your first time, I highly recommend making the pickled onions and the cilantro mint chutney a day ahead.
- Curry Mashed Potatoes (the flavorful “spread” that holds it all together)
- Roasted cauliflower and chickpea mixture, the burrito filling.
- Cilantro Mint Chutney. ( THE FLAVOR) Don’t even think about leaving this out. 🙂
- Pickled Red Onions -add a delicious acidity that balances it all out.
- Large tortillas or wraps
- Spinach or greens
How to make Frankies
Step one. Make the Cilantro Mint Chutney and the Pickled onions. You can do this a day ahead and refrigerate.
Step two. Make the curry mashed potatoes and the roasted cauliflower chickpea filling. You can do these both at the same time. 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.
Step three. Assemble. Once the curry mashed potatoes and roasted cauliflower/chickpea filling are done… you are ready to go! Generously spread warm tortillas with the curry mashed potatoes. Layer with the warm filling, top with chutney and pickled onions and add a handful of greens. Wrap it up like a burrito, and serve warm. Prepare to be delighted.
Wrap it up like a burrito, and serve warm. Prepare to be delighted.
Chefs Tip
If you work efficiently, all these components can be made at the same time.
Storing Frankies
Leftover Frankies can be stored in the fridge for up to 3 days.
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!
What to serve with Frankies
- Indian Spinach Salad with Lentils & Cauliflower
- Bombay Carrot Salad
- Indian Lemon Rice
- Indian Masala Street Corn
More recipes you may like!
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- 35+ Mouthwatering Indian Recipes to Make at Home
Enjoy the frankies, I am so excited for you to try them. Please leave your comments below.
xoxo
Watch How to Make Frankies
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 ( or see the 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 Fixings
- 4 x extra-large, whole wheat tortillas – or feel free to use gluten-free wraps, or roti wraps or make 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
- 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!!!
- 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.
- 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 🙂
Notes
Quick yellow curry spice (you will not need all): Mix 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 teaspoon ground turmeric, 1 tsp ground ginger, 1/2 tsp dry mustard, ¼ tsp ground white pepper (or black pepper), and ¼ 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
Soooo tasty! Cannot recommend this enough!
Thanks James!
Loved this recipe. The chutney was so spicy on its own, but well muted when the burrito was assembled. Delicious combination of flavors.
Awesome Lisa! Glad you gave it a go!
One of the best things I’ve eaten! Followed recipe exactly and will be making this many times!
Great to hear Chastity!
This is a winner! Soooooo much flavour!
So glad to hear you enjoyed Mary!
Awesome
yay!
I loved this recipe so much! I made smaller burritos and ate them for breakfast, lunch, and dinner till they were gone!
Perfect Jessica!
Recipe states: Serving size; Four extra- large tortillas. Is this per serving or FOUR servings? Ditto for the nutrition info.
Per serving! One tortilla per serving, nutritional info is for one serving.
These sound amazing, especially the chutney. I have a question, as the sodium seems high. Is that divided between the four wraps or is it per wrap? I would assume one wrap per person?
Thanks!!
It is per wrap- you can lower the salt in all the steps if you like?
Love this! Kids love it too!
Great to hear!
Hi, these sound delicious. Is there any way you can think of to make this meal freezable?
Hey Lisa- I am so bad at this- I don’t freeze meals often. 🙂 If I were to freeze, I would freeze the fillings separately and make the chutney fresh. Anyone else please feel free to pipe in!
Hi Sylvia, The Frankie Recipe is amazing! I made and assembled it all: veggies, pickled onions, and mint chutney. Everything was super delicious! I will make this again. Thank you for sharing all your amazing recipes!
Thanks Sabrina!
Another great recipe. This was so good. The chutney is a must! Will keep this in my rotation
These are a favorite of ours too. So glad you enjoyed!
Love the flavor combinations here! I found naan pizza crusts at the store, and this made enough toppings for four small (two-person) pizzas. I cheated and used store-bought mint chutney this time, but will absolutely try yours once our mint and cilantro are ready to harvest. Served this with your carrot and raisin salad as others have commented, and the whole meal was a hit. Thanks for the amazing recipes!
Yum! Love it! So happy you enjoyed it!
Amazing. Spicy but rich in flavor.
Good! Glad you liked Brittany!
This is no ordinary burrito, this is a star! The elements could be used for many other things, put them together and it’s a decadent meal all wrapped in one tortilla ~ Thank you!
So happy you enjoyed this Daniella!
I’m planning a party would you be willing to share how you made these Frankies as mini tacos for your catering events?
Hi Carey- I Just had everything warm and all sauces prepped. During the event my husband grilled the mini tortillas and we assembled the tacos- first a smear of curry potatoes ( it holds everything in the taco) then a few baby spinach leaves, roasted cauliflower chick pea mixture, drizzle of cilantro chutney and top with pickled onions. Oh! And cut the cauliflower extra small. 🙂 You can serve the mini tacos flat “open”.
Oh, my goodness! This is an excellent recipe. This was a perfect early summer lunch with most of the greens/herbs harvested from our garden.
Those are the best meals- Cheers Anne!
Yum! Made as directed. Chutney is delicious.
thanks Joan! Glad you enjoyed it!
Thanks for this recipe. Even my daughter let me put everything on it and loved it as did my husband! So fresh tasting, especially with the Cilantro mint chutney. Yum!
Wonderful Lindalee!
another great recipe. yes, the cilantro mint chutney is essential and pulls all of the favors together!! it takes A LOT of mint to get one packed cup of leaves!!
Glad you enjoyed this one Mert!
I ‘ve made these Frankie’s many times. They are so good. A must try. Don’t skip on the onions or chutney, they make the dish complete.
Thanks Mariam!
For those of us non-lovers of cilantro? The burrito sounds wonderful. I can’t imagine a good substitute as cilantro seems to be a must for this recipe.
Hi Diane- I bet Italian parsley would work. Although have you ever tried cilantro blended in a sauce? It really changes it…you don’t get the “soap” flavor. The mint and other ingredients, tame it a bit too. 🙂
AMAZING!
I made them with the mint chutney and pickled onions ( the coriander and black mustard seeds really added great flavor to the onions)
So glad you enjoyed Julie!
Loved the recipe!
Great Sarah!
My family and I loved the variety of flavors in this dish. Yet again another big hit!
Great to hear Ragna!