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!
- 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
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
This was DEEEE-licious! My husband and I loved the warmth of the curry, the cool refreshing chutney, and the different textures and layers of flavors. We will be making this again!
Oh yes! These were amazing. The whole family enjoyed them. I highly recommend making extra cilantro mint chutney. It is seriously soooo goood! Thanks for the recipe. It is a keeper.
Thanks- glad you liked it!
So good! DO NOT leave out the chutney and pickled onions! This is my new current favorite food.
Oh wow! Thank you so much for posting this recipe. These were great. Another meatless Monday success! I actually found it while looking for a recipe for mint chutney (thanks for that recipe as well)! I made one slight change, I swapped half the potatoes for cauliflower to reduce the carbs and didn’t need to add extra water because boiled cauliflower adds so much water already. Then went a little crazy and made my own roti instead of the tortillas. The flavor and texture combination was awesome. A definite keeper. Thanks again for posting it, I’m gonna have to check out your other recipes!
Wow! Love all your adaptions~! Thanks for sharing!
These were delicious! And so easy to make! The chutney and pickled onions sent it over the top!
Packed with flavor. Adding to rotation.
Made this for dinner tonight and it was sooooo good! The only thing I changed were the potatoes, I used sweet potatoes instead since those were the only ones available but it was still so crazy good! This dish is gonna be on rotation in my household for sure. Thanks so much for the recipe!
Perfect! Glad you enjoyed!
I made these for dinner this evening and it was a hit all around, even with two teenage girls. I did back off on the jalapeno in the chutney but other than followed the recipe. I can’t wait for lunch left overs tomorrow and to share this with my sister who is a vegitarian
So happy you liked them, thanks for sharing!
These look so great, I can’t wait to try them! Will leave another comment when I do.
To die for!
I made this the other night – including the cilantro mint chutney and pickled onions – and it was delicious! I was so happy I had enough left over to have for lunch the next day. It was totally addicting.
So glad you enjoyed- yes, totally addicting!
Made these for dinner tonight—used Madhur Jaffrey’s recipe for yellow curry powder (freshly roasted spices take this over the top), and since onion powder is a digestive disaster at our house, I sliced an onion and roasted it along with the cauliflower and chickpeas (next time I’ll add a sliced red pepper too). Loved how the whole spices became crisp and toasted in the oven, and yes, the green sauce is a must, as is a side of mango chutney for a sweet-hot-sour kick. Very tasty, and even with making my own spice blend, minimal effort and cleanup! Many thanks for a great family friendly dinner recipe. yellow curry powder is here: https://www.geniuskitchen.com/recipe/curry-powder-jaffrey-482781
What goes into your ‘yellow curry powder”? Is this a blend of turmeric, cumin, coriander—in what proportions? Will garam masala work flavor wise?
Hi Bri! I used a generic store bought yellow curry. It is different from Garam masala but you have given me a great idea- to make a yellow curry blend, which I will include in the recipe!
Yummy! My sister and brother-in-law would love this recipe. They’re huge fans of Bombay burritos.
Yes, they are so good….this one is not “authentic” but still super tasty!
These are so flavorful and delicious. They have several steps but really go together easily. I’ve made them several times. Leftovers keep well
I made this recipe last night and both my husband and I LOVED it. Wanting to eat more plant based yet thinking that will be boring….. I found this anything but boring. Fabulous flavors and very easy. I’d recommend making the Cilantro Mint Chutney, Pickled Onions, and even the potatoes the day before to make for the quickest meal possible. Can’t wait to make this for my vegetarian friends. And to add it to my New Year’s Resolution to try to be more plant based in my meal prep. That’ll be easy with recipes like this one. THANK YOU.
Amazing!!!! So many different flavours and so simple to make. I could eat this every day.
The whole family loved this. I made the chickpeas, cauliflower, potatoes, pickled onions, and green sauce, and let everyone serve themselves. All three fussy kids had favorite parts (none of which were the same) so i’ll Be making all of it every time. It’s a lot of work, but it’s worth it.
Very simple and delicious. The only change I made ,I used sweet potatoes ( already cooked in my friedge ) instead baby potatoes . I was suprised how much marinated onions added a lot of flavour to the dish.
Love it !
Will do it tomorrow again ( leftowers )
Very nice I liked it
Obsessed with this recipe! Its a staple for me now. And the chutney and onions are so easy to make ahead — I put them both on anything I can.
So glad you are enjoying it Christine!
Wow, very different but very good! Ended up liking the onions and chutney so much on the first try, that we doubled up on them for the remaining wraps!
So glad you liked these, on of my favorites!
This recipe was fantastic! I made it for my family of five along with the pickled onions and mint chutney. My husband, fussy teenager, and I LOVED all of it, and the two little ones both really liked some of the elements. Everyone really liked the spiced cauliflower so much that i’ll probably make that as a future side dish even when i’m not making this whole meal.
This was really easy to prepare, and even though it had a bunch of different elements, probably only took about an hour to throw together. (It’s hard to gauge timing because we had to stop in the middle of cooking to watch a beautiful sunset, plus have a cocktail and the occasional dance party.)
Oh good, Im happy you enjoyed it. Yes a few elements, but easy to manage once you get your head around it! Thanks for the comment and rating! Appreciate it!
Love this great flavors and simple Good for a crowd an alternative to or alongside burgers
I like this recipe! For my own preference I’ll prbably just add some avocado and maybe some jalapeños!