The Veg Frankie of Mumbai is now so famous that you can find Frankie stalls all over the country- in parks and beaches, on the streets, and in food courts. A satiating snack that can be relished even on the go. But what if I said that you can make an amazing and delicious street style Frankie in your kitchen which is also healthy?

Introducing the Indian Burrito.! Also known as Frankie, Bombay Burrito, or Roti wrap. Numerous names, one street food feeling. Healthy and full of flavours. Traditionally burritos are made up of flour tortillas, but hey, we prefer eating healthy right?

The process of making a Frankie or a wrap can be compared to a blank canvas. Be creative when making sauces and stuffing. Frankie stuffing can vary from mixed vegetables to potatoes to paneer and even beans such as rajma (kidney beans) or chana (chickpeas).

Worried about the leftover chapatis? You should try this out.

*INGREDIENTS:

• 1 head cauliflower- cut into small florets
• 200g chickpeas, rinsed and drained well
• 1–2 tablespoons olive oil/ vegetable oil
• 1 teaspoon salt
• A hand full of coriander
• 1 onion & tomato
• Few green chilies (according to the spice)
• 1 tablespoon cumin seeds (jeera)
• generous pinch chili flakes
• Your homemade chapatis
• Mashed potato mixture

*PROCESS:

*FOR MASHED POTATOES:

• Start by simmering the potatoes on the stovetop.
• Peel and mash them until smooth
• Heat a pan with some olive oil/ normal oil/ ghee and add cumin seeds.
• Add finely chopped onion and green chilies. ( You can add or subtract the amount according to the spice required)
• Add salt, pepper, garam masala and a pinch of chaat masala.
• Sauté the tempering well before adding in the potatoes.
• Add the mashed potatoes and mix well.

• Let it steam for 5 minutes for the potatoes to incorporate the spices well.

  

*FOR THE BURRITO:

(Heads up: soak the chickpeas overnight)

• Add 1 tablespoon oil to a pan. (It can be any oil)
• Roast the cauliflower and chickpeas until tender & golden brown.

• Add some salt and pepper for taste and sauté well.

  

• Warm up the chapati on a pan with some ghee and take it down
• Spread the mashed potato mixture generously over the chapati, top it with sauted cauliflower and chickpeas.
• Add some finely chopped tomatoes for the tanginess.
• Drizzle mint chutney on top for extra flavour. (optional)

• Roll up the chapati into a burrito and enjoy..!!

  

*NUTRITION: (As per 4 servings)

• Calories: 490
• Fat: 15.6g
• Cholesterol: 0mg
• Protein: 14.2g
• Carbohydrate: 77.1g

*NOTES:

• Once the potatoes are tender, drain them and add a small amount of water while mashing them up. This will help you to smoothen the potatoes.
• Make sure the cauliflower and chickpeas aren’t overcooked. This will take away the crunchiness.
• You can eat the burrito with any sauces you like. It goes well with everything.
• Check if the chapatis are proper or else your burrito will tear apart.
• The burrito filling can vary as per your choice, you can add more grated veggies like beetroot, radish, cucumbers, etc.