WHAT IS A FRANKIE?
Frankies, also known as Mumbai Burritos or Bombay Burritos, are a popular street food in India. This vegan version includes a filling of curry mashed potatoes, roasted Indian cauliflower and chickpeas, fresh spinach, cilantro mint chutney, and pickled onions, all wrapped in a warm tortilla. Frankies can also be served as mini tacos or as a grain-free or gluten-free “bowl” with curry mashed potatoes or basmati rice as the base. For a non-vegan option, chicken can be added to the filling.
INGREDIENTS
Curry Mashed Potatoes (The “Spread”)
- 32 ounces baby potatoes, quartered (2X)
- 48 ounces baby potatoes, quartered (3X)
- 1 tablespoon ghee, olive oil or coconut oil, more to taste
- 1 1/2 teaspoons kosher salt (2X)
- 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, drained and rinsed well
- 1-2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- Generous pinch of chili flakes
- 1 teaspoon whole fennel seeds (optional, or use cumin seeds or coriander seeds)
- 1 teaspoon whole coriander seeds (optional)
Burrito Fillings
- 4 extra-large whole wheat tortillas (or you can use GF wraps or tortillas, or GF bowls with the mashed potatoes and extra spinach as the base)
- 2 handfuls of baby spinach
- Several tablespoons of Cilantro Mint Chutney (essential!)
INSTRUCTIONS:
- Preheat the oven to 425°F (220°C).
- Cut the potatoes into quarters and place them in a medium pot. Cover with water and simmer until very tender, about 15-20 minutes.
- While the potatoes are cooking, cut the cauliflower into small florets and place them on a parchment-lined sheet pan. Add the drained chickpeas to the other side of the pan. Drizzle both with olive oil.
- Sprinkle the 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 the cauliflower is tender.
- Make the flavorful Cilantro Mint Chutney and quick pickled red onions and place both in jars. These can be made ahead of time if desired.
- 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 1/4-1/2 cup), salt, spices, and ghee (or oil). Mash the potatoes until smooth, adding more hot water if necessary to achieve a spreadable consistency. Scrape down the sides of the pot and stir well. Taste and add more ghee or oil if desired for extra richness. Cover and keep warm.
- When the roasted veggies are done, assemble the burritos. Warm the tortillas either in the oven, over a gas flame, or over a grill until they are soft and pliable.
- Spread the curried potatoes generously over the tortillas, then top with the chickpeas, cauliflower, spinach leaves, a few teaspoons of cilantro mint chutney, and some pickled onions. Roll up like a burrito.
- Keep the burritos warm in the oven until ready to serve, or serve immediately. Alternatively, you can refrigerate and reheat the burritos for meals on the go. Enjoy!
Quick Yellow Curry Spice:
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 2 teaspoons ground turmeric
- 2 tsp ground ginger
- 1 tsp dry mustard
- 1/2 tsp ground white pepper (or black)
- 1/2 tsp cayenne pepper
Mashed Potatoes:
- 1/2 onion, finely diced
- 1-2 cloves garlic, finely minced
- Oil, for sauteing
Instructions for Mashed Potatoes:
- Heat a small amount of oil in a pan over medium heat.
- Add the diced onion and saute until tender.
- Add the minced garlic and saute until fragrant and golden.
- Stir the sauteed onion and garlic into the mashed potatoes.
