indian frankie recipe

The Frankie Flavorful Recipe (Indian Burrito!) With mashed potato curry, chickpeas, cauliflower, spinach, pickled onions, and Cilantro Chutney Mint! Vegan and gluten-free are adaptable.

Introducing Frankies! Street food with Indian flavor, also known as Mumbai Burrito, Bombay Burrito or Sandwich version - vegetarian, filled with mashed potatoes, Indian cauliflower and roasted beans, fresh spinach, Cilantro Mint Chutney and pickled onions, all wrapped in a tortilla warmer.

Healthy and full of taste! Traditionally this will be wrapped in freshly made bread with a very thin layer of eggs, but we simplify things here a little. 😉

In our catering business, we often serve Frankies as mini tacos. Flavorful little Indian tacos, always a big hit. If it is wheat-free or gluten-free, you can easily turn it all into a "bowl", with curry mashed potatoes (or basmati rice) as a flavorful seasoning.

If you have a meat-eater in your home, don't hesitate to add chicken, which can be grilled next to the cauliflower.

Mashed Potatoes

  • 16 ounces of baby potatoes - cut four
  • 1 tablespoon of ghee, olive oil or coconut oil, more to taste
  • ¾ teaspoon of halal salt
  • 2–3 teaspoons of yellow curry powder (see note)
  • 1 teaspoon of onion grains or garlic powder (You can also add sauteed onions and garlic to the potatoes for more flavor)


  • 1 head of cauliflower - cut into small buds
  • 1 can of beans, rinsed and dried well
  • 1-2 tablespoons of olive oil
  • 1 ½ teaspoon of halal salt
  • 1 tablespoon of coriander
  • 1 spoon of cumin
  • generous pinch chili flakes
  • 1 teaspoon of whole fennel seeds (optional, or use cumin seeds or coriander seeds)
  • 1 teaspoon of whole coriander seeds (optional)

4 x extra large, whole-wheat tortillas - or don't hesitate to use GF or tortilla wrappers, or GF bowls using extra mashed potatoes and spinach and the base.
2 handfuls of baby spinach
A few tablespoons of the Cilantro Chutney Mint
A few tablespoons of Quick Pickled Onions


  1. Preheat the oven to 425F
  2. Cut the potatoes and place in a medium pot, cover with water and boil until very tender, about 15-20 minutes. At the same time ...
  3. Cut the cauliflower into small buds and place it on a parchment-lined paper baking pan (on one side). Add dried beans to the other side. Drizzle both with olive oil. Sprinkle the cauliflower and beans with spices and salt, stir until smooth. Place it in the oven and bake for 20-25 minutes (tossed halfway) or until the cauliflower is soft.
  4. While the vegetables are roasting, make quick pickled shallots and mix the flavorful Cilantro Mint Chutney, and place them both in the jar (Of course, you can make it in front). Each of them takes about 5 minutes. Please don't leave chutney - it's a must !!!
  5. After the potatoes are very tender, drain but save about 1 cup of hot water. Place the potatoes back in the pan and mash with hot water (start with ¼-½ cup) salt, spices and ghee (or oil) and mash the potatoes until they are evenly mixed. You want the mash to be quite loose and spread, so add more hot water if necessary. Scrape the sides. Stir well. Rasa. You want it to be flavorful and a little salty because the tortilla will mute the flavor. Feel free to add as much ghee or oil as you like for extra wealth. Cover and keep warm.
  6. When the roasted vegetables are finished, gather. Heat tortillas in the oven, on a gas fire, or on a grill. Spread it cheaply with potato curry, then add the beans, cauliflower making sure to get some whole seasoning that will fall to the bottom of the pan. Add a handful of spinach leaves, a few teaspoons of coriander and some pickled onions and roll it like a burrito. Keep warm in the oven until ready to serve, or serve immediately! You can also cool and reheat to eat while traveling.
  7. Enjoy!
This recipe is inspired by feasting at home

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