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
But why is the mint chutney so imperative?
It just adds great flavor!
Excellent! Thank you💗
Yum.
Absolutely Delicious !!!
I love making and eating these Indian Street tacos. They are so delicious and I always make a double batch of pickled onions because they are the perfect condiment. This is also my husband’s favourite meal in the world to eat. (And he is not a vegan)
Very tasty! I love Indian and Mexican food! This is a wonderful blend of both! Great!
Thank-you for sharing! I will absolutely try more of your recipes!
Oh wow. OH WOW.
Delicious! I did it with fresh homemade naan. Yum
absolutely delicious!
So basically your 30 second video clearly marked as “Frankies” is just a constant stream of ads….
Sorry, they can be annoying.
My boyfriend hasn’t tried a lot of ethnic food but he loves burritos and sandwiches. I decided to make this as a surprise and not tell him there was no meat. We have officially been eating this meal at LEAST once a month. The flavours are insane, it’s literally just layers and layers of different flavours. This is exactly the type of recipe I need more of. New, exciting, flavourful recipes. That’s exactly what this is.
Thanks, I’m so glad this works for you!🙌
This was the first of your recipes I’ve tried for our family. It was awesome! Even the kids liked it, which is huge. We’re trying to eat less and less meat but it’ll only work with tasty alternatives. This definitely for the bill. Loved it and thank you! Will be back to try other recipes.
This was a fun, delicious, and satisfying meal! Also, it is very quick to whip up if you already have the pickles and chutney made.
We went wrapped up the leftovers and they were delicious for lunch the next day!
i did not think this combination would work..but it was the best thing ever!! will def. make it again.
This was amazing!!!! I cooked for my parents and none of us are too into spicy food, so I used a little less than the recipe called for. It was SOOOO delicious and we are all obsessed. Honestly I probably couldn’t have used more of the spices than I did but it was still really good. They are begging me to make it again.
Hi Sylvia, this looks amazing.
I’m going to make this tomorrow but since I don’t like pickled vegetables, should I leave the pickled onion out entirely, or would you recommend I add regular onion instead?
Thanks!
I honestly think you will like the onions here. 🙂 My husband hates pickles, never eats them, but here he likes them. They add a good balance. Up to you. I guess you could do thinly sliced red onion, but the pickling juices add good acidity.
This was delicious, full of flavor and textures. It was pretty spicy so if your stomach can not tolerate that just cut down a bit on some. I didn’t have coriander so I used a Moroccan spice blend that included coriander and cumin.
My family LOVES this recipe.
I make it about once a month.
Thank you!!
Feasting At Home is my go-to for delicious whole foods meals.
Thanks so much Mandy!
Jalapeños do not belong in Indian food
I know, but it’s a pepper that most people have access to here and can easily gauge the heat. 😉
So don’t use it then. Use whatever pepper you want. Jeesh!
Thanks so much for a cracking good family dinner that my whole family loved. The flavours were great and I’m really glad I didn’t leave out the chutney. Definitely worth the extra time.
Thanks Katherine, glad you liked it!
Super yummy! The chutney really pulled the flavors together. Next time I will reduce the salt in the potatoes, and make the pickled onions and chutney in advanced. Thank you!
Delicious!!! The whole family loved this meal. I added sautéed onions and mushrooms to the mashed curry potatoes. I served it with the Bombay carrot salad. So good!!
Thanks so much and so happy you liked it!
Wow! They turned out so delicious I’m even going to make them again tonight! I wouldn’t change a thing. The flavours all blended beautifully and chutney was amazing! Thank you!
Great to hear Anna!
Wow, those were delicious!
Any recommendation for a substitute for the cilantro/mint chutney for those of us who have the pesky “cilantro tastes like soap” gene?
I know you probably won’t believe me (haha!) but people have told me, when blended like this, they don’t taste the “soap” anymore. That being said, I guess you could use flat-leaf parsley, but it will be different. 🙂