Bombay Frankie {Indian Burrito)
This easy and delicious frankie recipe is perfect portable Indian food. Packed with roasted veggies, fresh salad and cool chutney.
Servings: 6 Servings
Ingredients
Curry Potatoes
- 2 White potatoes
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Curry powder
- 1/2 teaspoon Salt
Frankie
- 6 Roti wraps Could change with a Naan or a wheat wrap
- 1 Cauliflower head Cut into florets
- 1 Cup Chickpeas
- 2 tablespoon Olive oil
- 1 tablespoon Chaat Masala
- 1/2 Cup Cilantro Mint Chutney Optional
- 1/2 Cup Kachumbar Optional
Instructions
Curry Potatoes
- Peel, chop and boil the potatoes for 15 min. Enough time for the potato to easily be mashed with a fork. Drain but reserve about ½ a cup of water. Add in the curry powder, turmeric, the reserved water and a pinch of salt. Cover and set aside.
Frankie
- Turn your oven to 350F. On a baking tray mix the cauliflower, chickpeas, Chaat masala and olive oil. Ensure everything is coated and bake in the oven for about 25min. Give it a stir after about 15min.
- Heat your roti and then assembly. Spread a thin layer of the potato mash on the base of the roti. Then add your roasted veggies and any other fillings you like.