Frankies (Indian Burritos)

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. 😉

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

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

More recipes you may like!

• 33+ Best Cauliflower Recipes
• 25+ Incredible Chickpea Recipes!
• Indian Cauliflower, Chickpea & Tofu Bowls
• 50 Best Vegetarian Recipes!
• 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

Sylvia

Watch How to Make Frankies

Frankie Recipe

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• Author: Sylvia Fountaine
• Prep Time: 40
• Cook Time: 30
• Total Time: 1 hour
• Yield: 4
• Category: Vegan Main, vegetarian
• Method: Roasted
• Cuisine: Indian
• Diet: Vegetarian

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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!

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Ingredients

Units USM

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

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Instructions

1. Preheat oven to 425F
2. 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!!!
3. 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…
4. 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.
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 🙂

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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.  

Mashed Potatoes: If you want to use real garlic and onion here, finely dice 1/2 an onion, saute in oil over medium heat until tender, and add 1-2 cloves finely minced garlic. Saute until fragrant and golden. Stir into the mashed potatoes.

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