The Bombay Burrito (also known as a Frankie or a roti wrap) is a wildly popular Indian street food. It relies on a spiced mashed potato base that acts as a spread, layered with roasted vegetables or meats, and topped with bright, acidic accents like pickled onions and mint chutney.

Ingredients:

The Spread (Curry Mashed Potatoes)
1 lb baby potatoes, quartered
1 tbsp oil (ghee, olive, or coconut)
2-3 tsp yellow curry powder
1 tsp garlic powder or onion powder
¾ tsp kosher salt

The Filling (Roasted Veggies)
1 head cauliflower, cut into small florets
1 can chickpeas, rinsed and drained
1-2 tbsp olive oil
1 tbsp ground cumin
1 tbsp ground coriander
1 ½ tsp kosher salt
Generous pinch of chili flakes

The Wraps & Toppings
4 extra-large tortillas, roti wraps, or parathas
2 handfuls baby spinach
Quick pickled red onions (sliced red onions steeped in vinegar)
Cilantro Mint Chutney (store-bought or homemade)
Avocados (optional)

Instructions:

1.Boil the Potatoes:
Place the quartered potatoes in a pot, cover with water, and simmer for 15-20 minutes until very tender. Drain, but reserve about 1 cup of the hot potato water.

2.Roast the Filling:
While the potatoes boil, preheat your oven to 425°F (220°C). Place the cauliflower florets and drained chickpeas on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with cumin, coriander, salt, and chili flakes, and toss to coat. Roast for 20-25 minutes until the cauliflower is tender and caramelized.

3.Mash the Potatoes:
Return the drained potatoes to the pot. Add the oil, curry powder, garlic powder, and salt. Mash the potatoes, gradually adding splashes of the reserved hot water until you achieve a smooth, spreadable consistency.

4.Warm the Wraps:
Heat your tortillas or rotis in the oven, over a gas flame, or in a dry skillet until soft and pliable.

5.Assemble the Burritos:
Spread a generous layer of the curried mashed potatoes onto the center of each wrap. Top with the roasted cauliflower and chickpea mixture. Add a handful of spinach, a few tablespoons of pickled onions, sliced avocados and a heavy drizzle of cilantro mint chutney.

6.Roll and Serve:
Tuck the ends in and roll tightly like a burrito. Serve immediately while warm, or wrap in foil to retain heat.

Tip: Don’t skip the cilantro mint chutney or the pickled onions. The mashed potatoes and roasted veggies are heavy and earthy; they need the bright, acidic punch of the toppings to balance the flavor profile.