Frankies: India’s Favourite Street Food

A delicious recipe for Frankies – India’s street food, also called a Mumbai Burrito. Filled with curried potatoes, roasted cauliflower and chickpeas, spinach, cilantro mint chutney and pickled onions.

This recipe makes 4 servings

Equipment: chopping board, chefs knife, medium saucepan, baking paper, baking tray

Total Time: 1 hour

 

INGREDIENTS:

Curry Mashed Potatoes:

  • 16 ounces baby potatoes – quartered
  • 1 tablespoon olive oil or coconut oil, more to taste
  • ¾ teaspoon kosher salt
  • 2–3 teaspoons yellow curry powder ( see notes)
  • 1 teaspoon granulated onion or granulated garlic powder

Filling:

  • 1 head cauliflower – cut into small florets
  • 1 can chickpeas, rinsed and drained well
  • 1–2 tablespoons olive oil
  • 1 ½ 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 GF wraps or tortillas
  • 2 handfuls baby spinach

 

METHOD:

Preheat oven to 200oc

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…

Cut the cauliflower into small florets and place 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.

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 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 flavourful and slightly salty as the tortilla will mute some of the flavour. Feel free to add more 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 grill. Spread generously with the Potato curry, 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 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.