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
So punchy! All the flavors were perfect together. GF loved it 😀
OMG this was amazing! Me and my boyfriend finished everything and still wanted more! We added some oat milk to the mashed potatoes and some fenugreek to the spice mixture of the potatoes and the oat milk made it so nice and creamy, it was a delight! Thanks for sharing this recipe! Cheers from The Netherlands, Maurizio & Jack
Thanks so much! Cheers Back. Spent a chunk of time in Amsterdam last summer- one of my favorite cities ever!!!
This was incredible! Going in my ‘definitely make again recipes!’
Glad you liked them Annie!
OMG this was amazing! Me and my boyfriend finished everything and still wanted more! We added some oat milk to the mashed potatoes and some fenugreek to the spice mixture of the potatoes and the oat milk made it so nice and creamy, it was a delight! Thanks for sharing this recipe! Cheers from The Netherlands, Maurizio & Jack
This was seriously amazing! This recipe is bursting with beautiful colours and flavour. Do not skip the sauces!! This recipe is a keeper.
Amazing! This recipe is getting me through quarantine. Thank you!
Yay Katie!
Thank you!! This one rocked! I love how all the flavors came together nicely 🙂
Thanks!
This was so satisfying and it it really good if you use chapati flour to make your own wraps super quick and easy
Mashed potatoes included? Crazy, but we went ahead and made it anyway! WOW!!! Phenomenal recipe! Have now made it a number of times and every time we are astounded at the texture, ingredients and flavour of the burritos! SO GOOD!!
Pretty much made this recipe as per the directions , only change was using parathas as well as tortillas as the wrap .. omgosh that potatoe is heaven sent.. my whole family loved this .. thank you
Our curry lovin’ family devoured these for dinner tonight. No leftovers for us! Thank you for this delicious recipe. This is going in the dinner rotation and never leaving. Yummy!!
Delish! Definitely a “Do-over” in our household. Also didn’t use Yogurt in the Chutney as we are Vegan. The potatoes were to die for. We’ve decided this is our new mashed potato going forward. So good!
Yay!!! so happy you like these!
Delicious! Made as suggested, except omitted salt as I don’t use. Had lavash instead of tortillas.
Very good and easy to follow recipe and I am not even close to being a gourmet cook! Uses ingredients you tend to have on hand. Lovely flavor medley! Thank you
Saw this recipe last week and couldn’t wait to make it! I love Indian cuisine, and am always happy to try something new. This was totally the BOMB! I’m sure it will become a regular on our menu rotation. By the way…. I stick to mostly WFPB and vegan recipes, so I left out the yogurt in the chutney. Didn’t miss it at all. Plenty leftover, so I’ll be freezing it for the next night of Frankie’s. Thanks so much for passing this one along.
Great to hear! Thanks for sharing!
So no yogurt and the consistency was okay?!?
Totally delicious. Our family enjoyed this so much! We veganized the chutney and it was delightful. Don’t skimp on the pickled onions!
Amazing recipe
I finally made the famous Feasting at Home Frankie! My grown kids (and I) went crazy for these, and I doubled the recipe so we can have easy and amazing lunches all week. Don’t skip the pickled onion and cilantro mint chutney – both super fast and easy and can be made while the filling is in the oven. I didn’t have a fresh jalapeño so subbed a dried Thai pepper from my garden. New favorite Sunday cooking routine – Frankies!!
Yay Angie!! Glad you guys liked! xoxo
This was seriously so AMAZING! I feel like recreating Indian recipes at home is so tricky and never lands right. But this was an exception! Thank you for sharing.
Yay!!! so happy you enjoyed! They can be tricky getting the balance right- a lot of variables, even with the choice of spices. 🙂 Best to trust your own palate.
How do I store the chutney? How long will is last?
It keeps for 3-4 days in the fridge. I usually put in a little jar with a lid.
I made this for my family of 4 (including a pre-teen and teenager) and everyone loved it. It is healthy and flavorful. I’ve been trying to find more vegetarian recipes that my family will all enjoy. That is not easy so thanks for this new one to add to my roster.
Thanks Cathy- happy everyone enjoyed!
I made this tonight. It was amazing, we will be having it again!Thank for sharing. I used cream on coconut milk instead of yogurt a little extra lemon and salt.
Excellent. My mother made this for me when I went home to visit and I loved it. When I returned home I made it for my husband and friends and everyone enjoyed it. A lot of separate parts but very easy on the whole.
Wow wow wow, I made this last night and my husband was blown away. He’s trying to make our household 80% vegetarian so I’m always trying new recipes. This already goes in my top favorites. Loved everything about it!
Thanks so much Jane! REally appreciate this!
I have tried many vegan recipes I’ve found online which looked delicious but were not flavorful. THIS DISH WAS SO FLAVORFUL! It’s the best vegan thing I’ve made so far, and gives me hope for the possibility of fantastic homemade vegan food! Thank you!
So glad you enjoyed this!
Thanks – the Frankies had a great taste and they were nicely filling. Not hard to make either. I can see myself adding other veggies to this in the future.
Tasty and different. But granulated onion/garlic??? Yuck, not to mention hard to digest. Just skip in the potatoes but add a sliced onion with the cauliflower and chickpeas. No extra work but so much better tasting.
Bri,
I once heard this saying “don’t yuck my yum” now it is often used in our home. What it refers to is although you may not like something… others probably do. It’s a good reminder to respect others “yums” even though yours might be different.
Another solid 5 star and everyone in my family loved it. The only thing I did different was used Jerusalem spice for the cauliflower and chickpeas. Another new staple for us along with your Moroccan lentil soup I made this afternoon. I can’t wait to choose another one of your masterpieces tomorrow:)
Awesome Glen, glad to hear it!