Bombay's 1969 street food revolution: wrapping curry in roomali roti so thin you can read newspapers through it.
Bombay Frankie
Dive into the vibrant streets of Mumbai with our Bombay Frankie, a delightful wrap bursting with flavorful spiced mashed potatoes! Each roll is perfectly seasoned and rolled up with fresh veggies and tangy chutney, making it an irresistible snack that’s both satisfying and oh-so-delicious. Get ready to savor every bite of this street food classic!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 tsp ginger garlic paste (5 ml)
- Lime juiceoptional
- 1 small onion, chopped
- 4-5 medium potatoes, boiled and mashed
🫙Pantry Staples(1)
- 1 tbsp oil (15 ml)
🧂Spices & Seasonings(4)
- Chopped corianderoptional
- 1 tsp cumin (5 ml)
- Salt
- 1/4 tsp turmeric (1.25 ml)
🍯Sauces & Condiments(1)
- 2 tbsp ketchup (30 ml)
📦Other(5)
- 1 tbsp Chaat masala (15 ml)
- 1/2 tsp each chilli, coriander and cumin powder (2.5 ml)
- Green and tamarind chutneyoptional
- Chopped onionsoptional
- Wraps (recipe dropping soon)
👨🍳 Instructions
- 1
Fry the cumin followed by onions, ginger and garlic.
- 2
Once softened, add the ground spices and fry for a few seconds.
- 3
Add the potatoes and remaining ingredients with a splash of water.
- 4
Cook until the potatoes are warmed through.
- 5
Fry a dollop of potatoes in a pan to form a golden patty. Stuff in a roti with chutneys, onions, coriander, chillies and a sprinkling of Chaat masala.
💡 Pro Tips
- ✓Bloom your cumin seeds at 325°F oil temperature for 15-20 seconds until they darken and become aromatic - this releases essential oils that intensify flavor by 300% compared to adding them cold.technique325°F for 15-20 seconds
- ✓Add ground spices after onions soften but fry for exactly 30-45 seconds to prevent burning while activating fat-soluble compounds that make spices more bioavailable.timing30-45 seconds
- ✓Use waxy potatoes (fingerlings or red) rather than russets because their lower starch content (16-18%) holds shape better when pan-fried into crispy patties without falling apart.ingredient16-18% starch content
- ✓Heat your tawa or griddle to 400°F before adding the potato mixture - this temperature creates immediate Maillard reactions for a golden crust while keeping the interior moist.equipment400°F
- ✓Warm your rotis to 140°F before assembly because this temperature makes them pliable enough to wrap without cracking while activating starches for better adhesion.technique140°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Bombay's 1969 street food revolution: wrapping curry in roomali roti so thin you can read newspapers through it.
Bombay Frankie
Dive into the vibrant streets of Mumbai with our Bombay Frankie, a delightful wrap bursting with flavorful spiced mashed potatoes! Each roll is perfectly seasoned and rolled up with fresh veggies and tangy chutney, making it an irresistible snack that’s both satisfying and oh-so-delicious. Get ready to savor every bite of this street food classic!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 tsp ginger garlic paste (5 ml)
- Lime juiceoptional
- 1 small onion, chopped
- 4-5 medium potatoes, boiled and mashed
🫙Pantry Staples(1)
- 1 tbsp oil (15 ml)
🧂Spices & Seasonings(4)
- Chopped corianderoptional
- 1 tsp cumin (5 ml)
- Salt
- 1/4 tsp turmeric (1.25 ml)
🍯Sauces & Condiments(1)
- 2 tbsp ketchup (30 ml)
📦Other(5)
- 1 tbsp Chaat masala (15 ml)
- 1/2 tsp each chilli, coriander and cumin powder (2.5 ml)
- Green and tamarind chutneyoptional
- Chopped onionsoptional
- Wraps (recipe dropping soon)
👨🍳 Instructions
- 1
Fry the cumin followed by onions, ginger and garlic.
- 2
Once softened, add the ground spices and fry for a few seconds.
- 3
Add the potatoes and remaining ingredients with a splash of water.
- 4
Cook until the potatoes are warmed through.
- 5
Fry a dollop of potatoes in a pan to form a golden patty. Stuff in a roti with chutneys, onions, coriander, chillies and a sprinkling of Chaat masala.
💡 Pro Tips
- ✓Bloom your cumin seeds at 325°F oil temperature for 15-20 seconds until they darken and become aromatic - this releases essential oils that intensify flavor by 300% compared to adding them cold.technique325°F for 15-20 seconds
- ✓Add ground spices after onions soften but fry for exactly 30-45 seconds to prevent burning while activating fat-soluble compounds that make spices more bioavailable.timing30-45 seconds
- ✓Use waxy potatoes (fingerlings or red) rather than russets because their lower starch content (16-18%) holds shape better when pan-fried into crispy patties without falling apart.ingredient16-18% starch content
- ✓Heat your tawa or griddle to 400°F before adding the potato mixture - this temperature creates immediate Maillard reactions for a golden crust while keeping the interior moist.equipment400°F
- ✓Warm your rotis to 140°F before assembly because this temperature makes them pliable enough to wrap without cracking while activating starches for better adhesion.technique140°F