A delicious recipe for Frankie’s – India’s street food, also called a Mumbai Burrito. Filled with curried potatoes, roasted cauliflower and chickpeas, spinach, cilantro mint chutney and pickled onions. Vegan! Gluten Free adaptable.
Curry Mashed Potatoes:
- 16 ounces baby potatoes – quartered
- 1 tablespoon ghee, olive oil or coconut oil, more to taste
- ¾ teaspoon kosher salt
- 2-3 teaspoons yellow curry powder
- 1 teaspoon granulated onion or granulated garlic powder ( you could also incorporate sautéed onion and garlic into the potatoes for more flavor)
- 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 extra large, whole wheat tortillas – or feel free to use Gluten Free wraps or tortillas, or Gluten Free bowls using the mashed potatoes and extra spinach and the base.
2 handfuls baby spinach
Few tablespoons Cilantro Mint Chutney (recipe below)
Few tablespoons Quick Pickled Onions (recipe below)
Preheat oven to 425 F
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 throuth) or until cauliflower is tender.
While the veggies are roasting, make the quick pickled red onions and blend up the flavorful Cilantro Mint Chutney, and place both in jars ( Of course, you could make these ahead). They take about 5 minutes each. Please don’t leave out the chutney- it’s imperative!!!
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 ghee ( or 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 flavorful and slightly salty as the tortilla will mute some of the flavor. Feel free to add more ghee or 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 cilantro mint 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.
Quick Pickled Onions
- ½ a red onion, very thinly sliced
- 1 cup red wine vinegar
- ½ cup water
- 1 teaspoon salt
- 1 teaspoon sugar (or honey or another substitute)
- 1 teaspoon whole spices (optional- one or any combination of fennel seed, cumin, coriander, peppercorns, caraway, star anise)
Thinly slice ½ a red onion.
Place the onion along with the red wine vinegar, water, salt, sugar and whole spices in a small pot on the stove and bring to a simmer. Simmer 2-3 minutes, stirring.
Remove from the stove and let cool.
Place onions and liquid in a jar and store in the fridge, for up to 2 months.
Quick Cilantro Mint Chutney
- ½ cup yogurt, (see notes for vegan version)
- 3 tablespoons fresh lemon juice
- 1 bunch cilantro, tender stems ok
- 1 cup mint leaves, packed (2 x .75-ounce packages)
- 1 medium jalapeno, sliced
- 2 teaspoons sliced ginger
- 1 garlic clove
- ¼-½teaspoon kosher salt,
- ½ teaspoon sugar (or alternative like honey, palm sugar, etc)
- 1 tablespoon water, or just enough to get blender going
Blend all ingredients in a blender or food processor until smooth. Taste and adjust salt and lemon.
To make this thicker, feel free to add desiccated coconut or peanuts
If you would like to make this vegan – either sub coconut or soy yogurt, or silken tofu. If using silken tofu, you might want to add 1 tablespoon olive oil and for sure, more salt and lemon.
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