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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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
How would you make these as mini tacos? What type of shells. I would love to do that but there seems to be too many components to stuff in a mini taco shell.
Hi Anne- Cut the cauliflower really small! Then slather the warm tortilla with a little curry potato, layer everything, and leave open like a tostada. It’s like creating one perfect bite. 🙂
I can’t wait to try this recipe, but I have a question: I really, really don’t like cilantro – are there any substitutions you recommend for the chutney? Thanks!
A combo of parsley and basil would be good.
Hi Tonia. Going to make this recipe tomorrow, but I have a question: exactly what kind of potatoes should I use? You say “baby potatoes,” but can you please be more specific? Thanks!
Hi Laurel – use any thin skinned potatoes- Yukon Gold, red potatoes, yellow potatoes- any potato that you don’t need to peel. 🙂
Fabulously good
Awesome!
Great recipe. We ate it on a plate rather than a wrap so we kept the potatoes chunky and added the freshly sautéed onions and garlic. Amazing crazy flavor!
Great to hear it worked out this way Julie!
OMG! These frankies are the bomb. We love them and find ourselves craving them. Modified to appetizer size by cutting 6″ tortillas in half; a little messy but fortunately we are among friends who love Indian vegetarian. This recipe is on repeat at our house.
Love that Traci, such a fun appetizer idea!
I’ve been looking for exciting vegan recipes to try with my family so we can have healthier (and less costly) diets a few nights a week. I was tired of the same old bean soups and tofu stir fries, so when I saw this I got excited. I made it tonight with no modifications (try the recipe as it’s written first, people!) and it was mind-blowingly good! I loved the new flavors, the great textures, and the adventure at the table tonight. Thank you for making this recipe available for all – it’s a real treasure!
So glad you gave it a try Taryn!
Loved this recipe. You mentioned that you made them as mini tacos. I’d love to do that. What wraps do you use for that? Is it a mini hard taco or the small soft tacos?
I’ve done both. Little hard shell tostadas (2-inch bites) and tiny 3-inch “street taco” tortillas!
Absolutely delicious! These burritos are a flavour bomb. Thank you for this recipe.
So glad you enjoyed Kelly!
Amazing flavor! Let me just say that again … AMAZING flavor. Yes, Frankie’s were a bit of work, but the enjoyment pay out … 💯. I also made fresh roti as the wrap, but Trader Joe’s frozen paratha would have worked very well. If you are here contemplating making this recipe … just do it and be prepared for a flavor bliss!
Thanks Jen, glad you gave them a go!
I never comment on recipes but this was so good! I did the chutney (had to sub some things but still delicious) and the onions. All turned out amazing and no ever recipe takes me the reccomended time but this one did!!!
Wonderful Isabella! So happy you enjoyed.
This was AMAZING! I used sweet potatoes instead of regular. I did also add sautéed onion and garlic to the potatoes as suggested. I will make this again and again….so good!
So glad you gave them a try Amanda!
Wow!!! One of the best things I have ever eaten!!!
Yay, so great to hear!
so good!
We have made this many times and absolutely love it. We use the ready to cook paratha we can get at our Asian store or Trader Joe’s to wrap them. We’ve served these to company, and they’ve loved them! Thanks for an outstanding recipe!
Glad to hear this Liv!
Absolutely delicious. We made this entirely vegan and it was amazing. Try it for sure!
Thanks Alicia, really appreciate your review!
honestly, this recipe is amazing. a few moving parts but it’s not rocket science and totally worth it.
i added raw baby spinach to my wraps for a lil crisp. some cheese, extra turmeric, and a splash of milk to the potatoes – thank me later it was amazing
Sounds perfect Mimi!
I really enjoyed this recipe but found it better without the tortillas lol.
So great to hear, yes make it how you like it best!
My vegetarian daughter came home & asked me to make these – I was initially “sigh” when I saw the many components but nothing is hard to do. And YES these are worth it. I outfit be great as a buffet “assemble your own” spread. Suggest doubling the cauliflower (2 small whole) & chick peas (2 cans) to match the amount of potatoes this makes. I used cumin seed & coriander seed (suggested in recipe) which added wonderful depth.
So happy you enjoyed Kaye!
I make all the components but put them in a bowl instead of a burrito. Still delicious! I always double the amount of potatoes.
Perfect!
ABSOLUTELY DELICIOUS! We’ve made these several times and are still making “nummy noises” when we eat them. MAKE IT ALL! The mint chutney is a great component. And don’t get me started on those curry mash potatoes-OMG! Does anyone know how they freeze? We just finished cooking a double batch for lunches this week…just wondering if I could make more and freeze them? LOVE THIS RECIPE!
Glad to hear this Sara! I bet the potatoes would freeze ok- just would need to be whipped well after reheated. 🙂
These are as I imagined they would be when I saved this recipe – hearty and delicious! I loved the addition of the whole spices in the roasted veggies, they added a snap and a crunch. I also added cabbage to the roasted veg because cauli and chickpeas and cabbage are great friends. I could have eaten the curried mashed potatoes on their own! You are absolutely right that the cilantro mint chutney is a must for this dish. The flavor is so surprising. It’s bright and spicy. This recipe made for great meal prep for the week, so that’s a bonus!
Love your additions and so happy you enjoyed!
These were insanely delicious. Make all of the components…the whole is greater than the sum of the parts! Wonderful recipe.
Thanks Gail, glad you liked it!
Great flavor. Made these exactly as the recipe said to and I loved them.
Great to hear Sarah!
Soooo tasty! Cannot recommend this enough!
Thanks James, so happy you enjoyed!