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
- Chickpea Curry
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
- 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)
- 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)
- 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
I made this last night and my picky 8year old loved it! I used my air fryer to cut down the cook time and instant pot to cook the potatoes with onion and garlic. This is a winner recipe and will be our vegan stable from now. Thank you!
Great to hear! Thanks so much Liwen!
Made exactly as per recipe and so delicious. Today is Day 1 of my vegan journey and this is my first recipe. So happy x
This was a good one to start with! Nice work! Glad you enjoyed this Kiki!
Thank you for this great recipe! My family loved it! I completely forgot to get yogurt for the chutney. All I had was hummus and it worked nicely. So it was a completely vegan dinner!
Yay! So happy you liked this!
Which tortillas do you recommend, Sylvia (gluten free and regular)? Xoxo
Hey Katie, there is not one brand I use in particular. I usually just try to find the biggest ones!
Love the cilantro sauce! I put it on everything
What a delicious recipe! How would you suggest I reheat them?
Bake or microwave?
Yummy! I loved, loved the chutney!
Next time I will take your advice and make ahead the chutney and onions because while the recipe is not time consuming or difficult, it would be such a sinch on a weeknight if those components were ready.
Flavortown! Soooo so good.
So amazing. 10/10! I apologize if you’ve already answered this question before— but does the cilantro/mint chutney freeze well? Would love to save for another time. Thanks!
I haven’t tried freezing, but my gut tells me no. If you try it, let us know!
I make herb chutney bases in the summer when my garden herbs are plentiful and freeze them in ice cube trays. I bet you could do the same with this- add everything but the yogurt and freeze. Defrost and add yogurt right before serving.
Yummie!!! Both me and my partner loved this, especially the mash and mint chutney. . So many flavors. Thanks for the recipe:)
Glad you enjoyed this – we love this one a lot too!
So freakinnn delicious! Even my boyfriend who always have doubts about vegan food, loved them!
So very happy you gave this a go. Tell your boyfriend I’m super proud of him for being open. 🙂
OMG! These are life-changing! So good!
So happy you like them!!!
My nephew was coming over for dinner today. He asked if I minded going vegetarian, I said no I’ll be happy to if you make the food. Turned out it tasted great so I now have the recipe for the next time 🙂 Thank you Magnus!
So yummy! I love the result of all of the different flavors and toppings coming together. Thank you for sharing!
Thanks Felicia!
We tripled the potatoes, doubled the chickpeas, tortillas, and most of the spices, and ate it for dinner. Delicious – great recipe!
Thanks so much!
I LOVED these! The leftovers were even better the next day. Thank you! I felt like a chef making these 😂
Yay! Success! So happy you enjoyed!
This is legendary
Awwwwww! Thanks so much!
This was my first Feasting at Home recipe and it got me hooked to this blog. It’s the best food I’ve ever created at home. Every dish has been FABULOUS.. full of flavors and easy to make plant based should we desire. Sylvia is one of the best cooks I’ve ever come across. This recipe was very easy to make but packed with amazing flavors. The Cilantro Mint Chutney and Pickled Onions are easy to make but a MUST to accompany this recipe. My husband went wild for it…… Could absolutely not be more satisfying. I recommend this blog to all my friends who would like to add guaranteed flavor to their cooking routines and find scrumptious vegan and plant based meals to serve guests and ourselves. THANK YOU Silvia….
You are so kind Tracy, thank you!!! Glad you like the blog and this recipe. One of my favorites too! All the best and thanks so much for sharing with your friends. Means a lot!
These were a huge hit in my house. Even our 3 year old loved them. Will definitely be making this again. Just discovered your website and look forward to trying more recipes.
Great to hear!
This is incredible! I swapped the cauliflower for broccoli and it worked a treat. One of the most delicious recipes I think I’ve made. The quality matches the beautiful photographs
Did this today. The only thing I substituted was the potato’s with sweet potato. It was so delicious. Can’t wait to do it again.
Great to hear it!
Amazing!
Yay~!
This was absolutely fantastic! Everyone loved it. I did a mixture of most of the spices listed and it turned out incredibly flavorful. I didn’t have spinach, but still was amazing. Will definitely be making this one again!
Superb recipe! Thanks for sharing. Made a gluten free/vegan version and it was delicious! It’s pretty easy and you can make it with stuff most people have laying around the house. While it does have a lot of moving parts it’s something you can easily make in a large batch and enjoy throughout the week! Top Marks!
Great to hear! thanks for the comment and rating!
This recipe was so easy and delicious!! The mint chutney gave it a kick and made it even more delicious, seriously thank you for this!! I made mine vegan 🙂
Thanks- i’m so happy you enjoyed!
Thanks for sharing this recipe! We just had this for lunch and LOVED it! So flavorful and yummy!