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
This recipe is terrific. I wish I had made the ingredients ahead of time; it would have been easier to put the burritos together at the last minute. But, these burritos are flavor bombs!!
Will definitely add this to my regular favorites!
absolutely DELICIOUS! MUST TRY the cilantro-mint chutney to add on top for the perfect wrap!
This is delicious! I made half the quantity, numbers are good. Very nice recipe and I love the Cilantro Mint Chutney.
This recipe is super delicious! Made the vegan version of the chutney. We have been missing Indian food in my house since we have been cooking all of our meals at home and this really satisfied our cravings.
This recipe is amazing! I made the vegan version and everyone loved it! I have been making such boring recipes and this one helped save me! It’s so much fun to try new things and this did not disappoint! Thank you 🙏 so very much for sharing this wonderful recipe with me (and my family)! I love it! And thank you for sharing healthy meals that don’t harm animals or the earth 🙂
So happy you liked it!
Thank you! And the best part is we made a vegan breakfast feast out of the leftovers! We added the curry potatoes to vegan (just) eggs with some garlic, tomato and Italian seasonings and with a side of vegan yogurt and avocados and topped the ‘eggs’ with the delicious pickled onions! I love when leftovers can be made into an entirely new and delicious (and not boring 😊) meal! Thanks again for the recipe and inspiration! 💕
Love it!
This looks delicious. Will be making it Tomorrow. Any recommendations as to what side would pair well with this burrito? Thank you!
I added some sides to the post body above. It is quite filling so something light like a salad. 😉
Big hit in our house. Served with homemade harissa and cassava tortillas. Thank you for the recipe! xx
Fun! Love it!
My wife cooked this dish last night and it was absolutely delicious. We will make this meal a regular as it is so tasty, healthy, satisfying and filling.
Awesome 🙌 Great to hear and glad you enjoyed this!
Made this today and was an absolute hit with my family, looking at making your tabbouleh recipe by end of this week – many thanks Sylvia
Thanks Ferris, so happy you and your family enjoyed!
Just made them for the first time and they were amazing! A great balance of flavors . I added some vegan chicken. They are a filling meal by itself. Think we will be making these a lot more.
Awesome, great to hear Lisa!
i haven’t even made it yet, but 5/5 rating after reading the recipe, there’s no way for this to not taste like the best thing ever.
Hahaha- give it a try and see! 😉
Looking for Meatless Monday alternative meals, and this fit the bill. I will try next time with a curried rice, but the potatoe worked well. I had my son & girlfriend over as well and they enjoyed it immensely. I was surprised as my son is a food critique. It was surprisingly filling as well. This will definitely be a new “go to” recipe. Thank you.
Great to hear!
These Bombay Burritos were super yummy! They reminded me of a giant samosa. I tried adding some coconut milk to the curry potato spread and I think it gave them a great creamy texture. We liked to also add a bit of sweet chili on them.
Sounds perfect! Thanks for sharing!
Made them for my son, daughter and wife. Son and Daughter were visiting during the Covid-19 lock in period. Daughter is vegetarian. Wife is dairy free and I’m Celiac. The son’s a meat and potato kid so tough crowd to please. These did the trick. Daughter loved them and planned to make again. Wife said they were absolutely delicious and I’ve made them since for just her and I and even my son said, “yeah, these are decent…”. Which for him on a vegan meal is like out of the park.
Great to hear! Thanks Mike!
Absolutely delicious, so tasty and easy to make
Quick question about the nutritional info! Is that for the 4 wraps together, or per wrap? It looks delicious and I’ll be making it tonight!
Per wrap
I changed the potato for sweet potato. This is my new favourite meal – I can’t believe my luck – stumbling on to your site. And I can’t wait to try more of your ideas!
Thank you!
Thanks so much Laura! Appreciate this! 🙌
I was skeptical of how good this was going to be while making it. The roasted cauliflower and chickpeas were over salted, the cilantro mint chutney wasn’t balanced to my liking and the potatoes were good but not 100% where I wanted them. I kept going and made the recipe exactly how it said even though I was second guessing it. I was hoping everything balanced out in the end and boy did it! I LOVED this recipe it is amazing. The only change I made was I used a coconut yogurt as my husband can’t have dairy. I will be making this again and again. Thank you for such a great recipe!
Thanks so much Rachel, glad you liked it. 🙂
Delicious, thank you
Great to hear! 🙌
Delicious!!
Made it for dinner tonight. I have 4 boys ages 1-8 and the devoured every last bite. I went slightly off recipe and hit each Frankie with an egg wash before cooking in a skillet. Thank you so much for the recipe! I am looking forward to making many, many more!
Awesome!!! Glad everyone enjoyed. 🙌
The photos of your vegan meals are so tempting to eat! Congrats to the chef and photographer. Nice idea to put cauliflower inside a wrap. Awesome. Keep up!
Thanks Adam
These Frankie’s are to die for! I have made this recipe many times and it never gets old. We made a big batch (vegan) for about 10 meat eaters and they absolutely loved it!
Great to hear Allegra!!! Thanks for commenting and rating, very appreciated!
After finding this amazing recipe collection, we’ve been trying out a few of the recipes. Each one is fantastic! We’ve made this one twice in one week! Instead of yellow potatoes, we used sweet and that was great too. We had pickled onions and made the mint sauce. All of it was perfect. Thank you for this!
Awsome Lala!
Made this today and it was incredible! We added a bit of chopped cucumber for a hint of freshness – so tasty.
So punchy! All the flavors were perfect together. GF loved it 😀