The veg frankie, also fondly appertained to as the Bombay frankie, is a monstrously popular Indian road food that has won hearts across the country and indeed beyond its borders. Originating from the bustling thoroughfares of Mumbai, this scrumptious serape is a mouthwatering emulsion of spices, textures, and fresh constituents, all rolled into a soft flatbread. It’s frequently hypercritically nicknamed the” Indian burrito” or” Bombay serape ” by those new to Indian cookery, and for good reason — its handheld convenience and rich, layered flavors make it a true comfort food.
At its heart, the veg frankie features a wholesome whole wheat roti or chapati, smoothly heated with ghee or adulation for added flavor. Outside, you’ll find a hearty stuffing of mashed and seasoned potatoes shaped into rolls or galettes. These potato rolls are generally seasoned with warm Indian spices like garam masala, cumin, chaat masala, and a hint of red chili greasepaint for heat.
To elevate the flavor profile, the serape is freehandedly smeared with a vibrant green chutney — generally made with fresh coriander, mint, green chilies, bomb juice, and a touch of garlic. This adds a salty, pungent kick that impeccably complements the rich potato stuffing.
But the magic does not stop there. The frankie is also concentrated with finely diced onions for crunch, pungent pickled green chilies for a sharp discrepancy, and a generous sprinkle of manual or store- bought frankie masala — a special spice blend that gives the serape its hand road- food punch.
Once all the constituents are assembled, the frankie is rolled up tightly into a serape , ready to be devoured as a quick snack, lunch, or light regale. It’s an ideal on- the- go mess and a favorite among scholars, office- goers, and food suckers likewise.
The stylish part? This succulent road food can fluently be recreated at home with a many simple constituents and a little fix. Whether you are pining a nostalgic taste of Mumbai or introducing your musketeers and family to Indian flavors for the first time, this manual veg frankie is sure to impress.
Veg Frankie Roll (aka Indian Burrito)
This veg frankie roll is one of my favorite spend lavishly snack recipes. In spite of the fact that ordinarily I don’t make them as a nibble, we really eat them for dinner.
Really this is great served any time of the day. Snack, breakfast, lunch or supper they are continuously beyond any doubt to fulfill your Indian nourishment cravings.
Actually, this is not a burrito, but since it is wrapped like a burrito is made. Thus you can call it Indian burrito or Bombay burrito.
There may be a few steps (diverse components) to make this frankie at domestic. But I am telling you it is simple to make and conclusion result is so worth it. In the conclusion, I have given a list of choices, substitution. It will cut down the cooking time in nearly half however tastes incredible. So don’t disregard to check that out.
Frankie vs Kathi roll
Both frankie recipe and kathi roll are prevalent all over India. They both see comparable, fixings utilized are nearly the same but the taste is beyond any doubt distinctive. Moreover, the cooking strategy is somewhat diverse, the expansion of garnishes have variations
- Frankies are from Mumbai (Bombay) whereas kathi roll is from Kolkata (Calcutta).
- Stuffing for both made from bubbled potatoes. In veg frankie, spiced squashed potato stuffing is formed into a round and hollow log and once more shallow browned into the oil. On another hand, kathi roll has bubbled potato sabzi kind stuffing which has chunks of potatoes. In spite of the fact that diverse varieties in stuffings are accessible in both like meat, paneer. In non-veg kathi rolls, a layer of egg is made on roti/chapati.
- Chopped onions and pickles green chilies are included as a topping in frankie wrap whereas daintily cut onion, cabbage, carrot, capsicum blend is utilized a topping for kathi roll.
The planning of making frankie recipe is isolated into parts
NOTE: The recipe fixings underneath in recipe card is for 4 no. of veg frankies. But in the step by step photographs, I have tripled the sum, so you will see I am making 12 of them.
Preparation:
- To make salted green chili topping, combine cut chilies and vinegar in a bowl. Keep it aside till required.
- Boil the potatoes in moment pot or stove-top pressure cooker. Once cool to touch, peel the skin and pound them utilizing a potato masher.
- Also, chop the onions and keep them prepared.
- Make coriander chutney at domestic or purchase it from the Indian basic supply store or Amazon.
- To make frankie masala at domestic, you will require – red chili powder, coriander powder, garam masala, simmered cumin powder, turmeric powder, black pepper powder, black salt and amchur powder
- Mix these flavor powders in a bowl.
How to make Frankie dough and roti?
1) Take all reason flour, wheat flour and salt in a bowl. Blend well.
2) Include oil and blend with your fingertips. At that point begin including small water at a time and keep working till you get a delicate, smooth dough. Cover it and let it rest for 15 minutes.
3) After the resting time, manipulate the batter once more to smooth out. At that point partition into 4 break even with parcels. Make smooth balls and smooth it between your palm.
4) Work with one straightened circle at a time and roll into 9-10 inch distance across circle. Whereas rolling if it is staying at that point you can utilize the dry flour.
5) Once you have few roti rolled up and prepared, warm the pan/skillet on medium warm. Once hot put rolled roti. Once you see a few bubbles on best at that point flip and cook another side. We are somewhat cooking the rotis. We’ll do the rest of the cooking at the time of assembling.
6) Expel it to a plate and cook rest of them so also. Stack the cooked rotis and keep them covered.
How to make Frankie stuffing?
1) Warm the oil in a skillet on medium warm. Once hot include pulverized ginger-garlic-green chili paste. Saute for 30-40 seconds or till the crude scent of ginger garlic goes away.
2) At that point include frankie masala and red chili powder. Lower the warm so flavors do not burn.
3) Blend and cook for 10-20 seconds only.
4) Instantly include bubbled pounded potatoes.
5) Blend well so flavors are blended properly.
6) Turn off the stove and blend in chopped cilantro.
7) Once it is cool to touch, separate it into 4 break even with parcels and shape into a round and hollow log
How to make frankie roll? (Assembling)
1) Warm the skillet on medium warm. Include a liberal sum of oil and broil the potato rolls from all the sides till they get brilliant brown in color. Expel it to a plate.
2) Presently include a teaspoon of oil and put the mostly cooked roti and cook the foot side. Apply oil and topside, flip and cook another side.
3) Put the cooked roti on a work surface.
4) Spread the green chutney and sprinkle frankie masala.
5) The put potato roll on one side, sprinkle chopped onions on top.
6) At that point include a few salted green chilies.
7) At that point begin rolling it from the potato roll side, and midway through near the one side (foot side). In brief, make a roll by keeping the one side open and another foot side closed.
If you lean toward, wrap it in material paper and serve.
Substitutions to make it in less time:
- Instead of making custom made frankie roti, utilize the tortilla wrap or delicate tacos (around 8-inch measure). Do not utilize the large-sized one (12 inches).
- Use the store-bought green coriander chutney.
- Use the store-bough frankie masala. (It is effortlessly accessible in Indian basic supply stores. The brand title is Bombay enchantment frankie masala).
Variations:
- To enhance both the nutritional value and meal appeal of your dish, consider adding a variety of fresh vegetables as toppings. Finely shredded cabbage, julienned carrots, and thinly sliced bell peppers (also known as capsicum) are excellent choices. These not only add crunch and vibrant color but also boost the overall health factor of your meal.
- For a more filling and flavorful twist, you can incorporate stir-fried or oven-roasted vegetables seasoned with mild Indian spices. Vegetables like cauliflower florets, bell peppers, zucchini, onions, and mushrooms work wonderfully in this context. Lightly sautéing them with a blend of turmeric, cumin, coriander, and garam masala gives your wrap or burrito an irresistible Indian flair.
- Additionally, adding a portion of spiced chickpeas or mixed beans can elevate the dish further. Toss the legumes in a little olive oil with chili powder, cumin, and salt before roasting or pan-frying them. This not only increases the protein content but also gives the meal a hearty, satisfying texture—perfect for those looking to enjoy a wholesome, veggie-packed Indian-style burrito.