Taige Shukla
By Taige Shukla
Instagram/TikTok: @whatsthe_chai
Spring is here, Saathee fam which means it’s officially picnic season! I’m excited to share a delicious, easy recipe that’s perfect for your next outdoor gathering. Bombay Frankies, sometimes called “Mumbai burritos,” are a beloved Indian street food: simple to make, but packed with bold, vibrant flavor. These wraps are typically made with roti or paratha (or even flour tortillas if you’re in a pinch) and filled with your choice of spiced veggies or protein. This version features a comforting aloo masala (spiced potato) filling, but you can easily switch things up with roasted cauliflower and chickpeas, paneer in a rich curry, or your favorite marinated protein. What really brings it all together are the chutneys, adding sweet, tangy and slightly spicy flavor to every bite.
Servings: About 6 – 8
Prep Time: One Hour
Cooking Time: 25 minutes
Ingredients
6-8 rotis (option to use flour tortillas or parathas)
For Aloo Masala (Potato) filling:
4-5 medium potatoes
1 small red onion (finely chopped)
1 green chili (finely chopped)
2 tsp ginger garlic paste
½ cumin seeds (jeeru)
1/4 tsp turmeric
1 tsp ground cumin seeds + coriander seeds (dhana jeera) (or ½ tsp coriander powder and ½ tsp cumin powder)
½ tsp chili powder
2 tbsp ketchup
1 pinch of chopped cilantro
Optional: 1 tbsp chaat masala
Salt & pepper to taste
For Apple Butter Chutney:
½ cup apple butter
Juice of half a lemon
1 tsp coriander powder
1 tsp cumin
½ tsp chili powder
Pinch of salt & pepper
Water
For Green Cilantro Chutney:
1 bunch cilantro
1 Serrano green chili pepper
½ tsp cumin
Pinch of salt & pepper
Juice of half a lemon
Water
Optional: a handful of mint
Directions
1. Start by prepping the chutneys. For sweet chutney, mix all ingredients together in a bowl until well combined, add water until you have a saucy consistency. For green chutney, place all ingredients together in a blender and blend until well combined, add a few splashes of water if needed. Feel free to add or subtract amount of spice to ideal taste for each chutney. Set aside.
2. Prep the Aloo Masala (spiced potato) filling. Start by boiling the potatoes for 15 mins or until easily pierced, then remove skin and lightly mash.
3. Add 1 tbsp of oil and cumin seeds to a pan on medium heat. Once sizzling, toss in the red onion (saving about 1/4 cup onion for serving), green chili and a pinch of salt, cook for three minutes and stir in the ginger garlic paste. After another minute, mix in the rest of the spices, a splash of water and ketchup until well combined.
4. Mix in the mashed potatoes and a pinch of chopped cilantro. Mix until everything is well combined. Add salt and pepper to taste and let cool.
5. Form the potato patties. Split the potato mixture into about 6-8 equal parts and form into long patties. About 3/4 the length of your roti and 2 inches wide.
6. In a pan on medium heat, add a small amount of oil and fry your patties until golden brown on each side. About 4 mins on each side.
7. Assemble your Frankie. Spread 1 tbsp of each chutney on a warm roti, place a cooked potato patty in the center and top with chopped red onion and extra cilantro. Roll it up like a burrito and serve with extra chutney.
