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
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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
Made this wonderful recipe as shown but I’m a slow cook. Perfect for lopsided Super bowl game! Yummy….thank you for these new flavors.
Glad you enjoyed Karla! Should go faster next time.
I took awhile to try this, but amazing! Quote from daughter, “Sylvia has done it again!” (Yes, you are now on a first name basis in the house as we make your recipes all of the time.) The flavor combinations of are just brilliant and took less time than I expected to make it.
Haha…so honored to be on first name basis with the family! So glad you all enjoyed. Nice to hear from you Joan, thanks for taking the time to rate and review.
Truly one of the most delicious foods I have ever eaten. Not too complicated once you get started and your kitchen will smell amazing. Try them!
Thanks Allison! So glad you like these. 🙂
I am allergic to cilantro. Is there any other type of condiment that could be substituted for the cilantro-mint chutney?
How about parsley?
You can skip cilantro and make a mint sauce/chutney.
It is equally delicious.
Anyone ever able to find (or make) actual roti? I imagine that the authentic Frankie’s had in India were amazing in part bc of the roti, which by itself is amazing. The tortillas found in the states are always so rubbery and processed and taste terrible. I used to live in Australia many years ago and worked at a restaurant that served all kinds of sandwich fillings wrapped in roti. I still think about those wraps!!
Yum, that restaurant sounds amazing. I think they would be easy to make, we will have to put it on the recipe list for the blog! I have found some decent tortillas at Trader Joes and health food markets, without all the preservatives- usually in the freezer section.
Try an Indian market or even someone’s nice Ba would whip you up a dozen. Indian restaurant might sell? All my Indian friends make their own but I have seen them in Indian grocery stores, we have a large Indian population here but maybe roti available on line.
Have made these several times and it’s always a hit. Lots of veggies and the flavors are very well balanced. Making it again this weekend. Better than takeout!
Great to hear Morten!
What’s the best way to reheat frankies?
We recommend not assembling them ahead. Reheat the potatoes, cauliflower and chickpeas, assemble before serving.
This is a favorite of ours! The cilantro chutney and pickled onions are must haves and I’ve used those individually in other dishes too. It’s a great flavorful vegetarian meal that doesn’t feel like you’re missing out without the meat!
Great to hear Cassie! Appreciate the review. 🙂
i paid for recipes without the annoying ads. it worked for a bit, but now the ads are back.
Sorry Ila, we are still getting some kinks out, should be working now.
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!