How to make Frankies! Flavorful Indian Burritos made with curry mashed potatoes, chickpeas, cauliflower, spinach, pickled onions and amazing Cilantro Mint Chutney! Video.
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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. 😉
How to Make Frankies!| 60-second video
Frankie Variations
In our catering business, we would often serve Frankies as mini tacos. Flavorful little Indian Tacos, 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.
So, to be upfront, there are several components here. They all work together to create a beautiful balance of flavors, so 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.
Components of an Indian Burrito:
- Curry Mashed Potatoes (the “spread” that holds it together)
- Roasted cauliflower- Chickpea mixture (the filling)
- Cilantro Mint Chutney. ( THE FLAVOR) Don’t even think about leaving this out.
- Pickled Red Onions
- large tortillas or wraps
- Spinach or greens
The Cilantro Mint Chutney is essential, so please don’t skip this. It adds so much flavor!!!
Here are the Quick Pickled Onions – another 5 minutes! I promise you’ll find a million uses for any leftovers.
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.
Once the curry potatoes and roasted veggies are done… start layering, starting with a toasty warm tortilla. Feel free to use GF tortillas or wraps.
Generously spread the tortilla with the curry mashed potatoes.
Then top the Curry Mashed Potatoes with the roasted Indian cauliflower, chickpeas, spinach, colantro chutney and pickled onions.
Wrap it up like a burrito, and serve warm.
Prepare to be delighted.
If you work efficiently several things can be “working” at the same time.
Also, both the Cilantro Mint Chutney and pickled onions can be made ahead.
So much flavor here friends!
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!
- Indian Spinach Salad with Lentils & Cauliflower
- Bombay Carrot Salad
- Indian Lemon Rice
- Indian Masala Street Corn
I’m so excited for you to try this delicious Frankie recipe! I know you will love it. Please rate and leave your comments/adaptions below.
Happy Week!
xoxo
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Frankie Recipe
- Prep Time: 40
- Cook Time: 30
- Total Time: 1 hour
- Yield: 4 1x
- 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 (see 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 Fixin’s:
- 4 x extra-large, whole wheat tortillas – or feel free to use GF wraps or tortillas, or GF 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
- 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.
- 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!!!
- 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! Rate and Leave a comment!!
Notes
Quick yellow curry spice (you will not need all)
- 1 Tablespoon ground coriander
- 1 Tablespoon ground cumin
- 1 teaspoon ground turmeric
- 1 tsp ground ginger
- 1/2 tsp dry mustard
- 1/4 tsp ground white pepper ( or black)
- 1/4 tsp cayenne pepper
Nutrition
- Serving Size: 4 extra large wraps
- 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 gooood!!! This recipe is bursting with flavor. This recipe will definitely be made again in my house!
Awesome Richard!
Hello Sylvia. I made these and they were delicious. My family enjoyed it thoroughly.
I used spices that I have – ground cumin, chilli powder, garam masala, turmeric and coriander powder to spice up the potatoes, chick peas and cauliflower – it packed a punch of flavor!
Thank you so much for this. I have shared it with friends and family.
Easy, nutritious and fun to make.
This is my favorite recipe of all time!! SO tasty, especially with the homemade pickled red onions. Such a good one to bring to work. Your recipes rock!!!
Oh my jesus… these are amazing! I’m vegan and have been for 6 years but lately with all that’s going on in the world I’ve become lazy with my cooking and have been eating unhealthy, processed foods. I’m trying to be better and eat cleaner meals so when I was looking and came this, it sounded so good I just had to make it! This recipe is so exciting and flavourful but not only that it’s so pretty with all it’s colours!!
I love it! I made my own crêpe style spelt and buckwheat wraps for these Frankies are they worked wonders! Loveeee
I made this recipe onto a bowl – instead of a wrap and roasted the potatoes instead of mashing them. It was amazing!! Just love this, I will be making it again and again!
Yum!!!! This was great. I’d share a photo if I could. Thanks so much for the recipe! I made the vegan version and used tofu for the mint chutney. So good!!
OMG!!! This recipe took quite some time and effort, however I enjoyed every bit of it. The final result is soooooo good!! The way all of the flavors just mix so well together. I am on a journey to cleaner eating and recipes like this makes it easy to stay the course. Thank you for sharing your gift to the world. This recipe blessed my soul! My husband and children LOVED it.
Thanks Zaakira!
I cooked this for my family and I, and it was a success! Despite none of us being vegan we loved this recipe and how tasty the filling was. I added the carrot and ginger salad as a side dish which was equally as yummy! Would definitely recommend!
This looks so good. I am going to try it for lunch tomorrow while the kids are at school. Alas, I cannot get them to try these flavours, yet! It’s getting added to the menu plan asap.
This Frankie recipe is absolutely delicious! Even my 7-year old (who is admittedly an adventurous eater) and Indian husband enjoyed every bite. This has made it into our regular dinner rotation. I used coconut oil with the potatoes and I think that flavor really made a difference. Thank you for all your recipes—they have been a godsend during this year of extra cooking. I have tried many and all have been so full of flavor.
Never tried chickpeas in a burrito,now this recipe is on the weekly menu ! Love live love it!!!
Not only did I enjoy the time spent in making this – anticipation – the final product was – absolutely delicious! I actually told my friends about this interesting street food and encouraged them to give it a try.
Easy & seriously delicous! The whole family enjoyed it. We will be adding this this recipe to our repetoire!
LOVE! I made this into a gluten free bowl with rice and greens. The mint chutney made the dish.
Great to hear 🙌
We had this for dinner on New Year’s Day and it was amazing! I was worried my kids wouldn’t care for it, but each was able to make a version they liked. My son just had the wrap and mashed potato spread. My daughter had all but the onions. My husband and I had them with everything. So, so good. Thanks for a recipe that is a winner for everyone in our house (not an easy feat especially considering we have two with Celiac and another who is vegetarian)!
Thanks and glad you liked it.
I made it three times in the last two weeks! Every time it gets better as I learn to tweak the spices for more balance and fixed mistakes. (Definitely don’t use vanilla flavored coconut yogurt for that mint chutney lol.) So obsessed and my meat loving husband said he didn’t even miss the meat. My friends also raved about it at lunch today. Definitely a new favorite.
Fabulous! So fresh tasting with the cilantro mint chutney! There are a few steps but they are all really easy.
Quite a bit of work, but really yummy and healthy. We’ll definitely make again!
What a delicious meal! To quote my husband: this is the best meal I’ve had in months! (Context: we have a newborn so this is the first meal I’ve cooked from scratch in a while…)
Great to hear Heather!
Amazing flavours, Would highly recommend.
This was an amazing dinner. We omitted the oil and butter and didn’t even miss it! I will definitely be making this again in the near future.
I LOVED this recipe! I had to make some modifications because I don’t have access to all the spices in the recipe, but it still turned out AMAZING! The curried potatoes and cilantro mint chutney made the dish. The cauliflower adds good texture. I gave it to my boyfriend and he was also very impressed! We were both full after 1 and a half wraps.
These were very different. They require a lot of work, so be prepared to take some time making them. Not sure if they are as amazing as the other comments say, but worth trying. Could use a little something to spice them up a bit. Over all, 4/5 stars. Give them a try.
OMG- These were ahhhhhhmazing. Thank you for sharing this recipe. I made these a few weeks ago and now one of my favorite new vegan recipes. Was a bit worried about not liking the mint/cilantro sauce but every last part of this recipe was a perfect component to an outstanding dish!
Delicious!