You know that feeling when you smell something amazing and immediately think "need that in your life right now"? That's exactly what happens when you catch a whiff of a properly made veg frankie roll from a Mumbai street cart.
These Indian wraps are basically comfort food wrapped in a hug - warm, satisfying, and packed with flavors that make you wonder why you don't make them more often. The good news? They're way easier to pull off at home than you might think.
What Actually Makes a Great Frankie?
Let's be real here - you can stuff pretty much anything into a roti and call it a frankie. But the ones that make you do that little happy food dance? Those have a secret.
It's all about building flavors in layers. You've got your perfectly spiced potatoes (the hearty base), fresh crunchy vegetables (the texture), tangy pickled onions (the punch), and then - this is key - a sauce that ties it all together and makes every bite sing.
Most people try making frankies with basic ketchup, store-bought chutney, even sriracha. They turn out... fine. But when you use something like our Garlic + Chilli Stir Fry Sauce, everything changes. Suddenly your kitchen frankies taste like the ones you've been craving since your last trip to Mumbai.
Everything You Need
For the Filling:
- 4 medium potatoes, boiled and cubed
- 1 large onion, thinly sliced
- 1 green bell pepper / capsicum, julienned
- 2 tomatoes, chopped
- 1 cup green peas
- 2 tbsp oil
- Salt to taste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
For Assembly:
- 4 large tortillas or rotis
- Boombay Garlic + Chilli Stir Fry Sauce
- Fresh cilantro
- Quick pickled onions (recipe below)
Quick Pickled Onions:
- 1 red onion, thinly sliced
- 2 tbsp vinegar
- 1 tsp sugar
- 1/2 tsp salt
How to Make an Indian Frankie (The Easy Way)
Step 1: Get Your Onions Pickling
Mix your sliced onions with vinegar, sugar, and salt. Set them aside - they'll be ready by the time you finish cooking. These little tangy gems are what make each bite pop.
Step 2: Build Your Filling
Heat oil in a large pan and toss in those sliced onions. Cook them until they're golden and smell incredible - about 5-6 minutes. This is your flavor foundation.
Add your cubed and boiled potatoes with all the spices. Gently mix everything so you don't turn your potatoes into mush. Cook for 3-4 minutes until everything smells warm and toasty.
Now add your capsicum / green bell peppers with our Garlic + Chilli sauce. Stir-fry for 2-3 minutes - you want them cooked but still with some bite. Finally, add tomatoes and peas. Cook just until the tomatoes start to soften.
Step 3: Warm Those Wraps
Heat your tortillas on a dry pan for about 30 seconds per side. They should be warm and pliable. Keep them wrapped in a clean towel so they stay soft.
Step 4: Assembly
Take a warm wrap and add your potato mixture, sprinkle with fresh cilantro, and top with those pickled onions.
Step 5: Roll It Up
Fold the bottom edge over your filling, tuck in the sides, and roll it up tight. The sauce helps everything stick together beautifully.
Little Tips That Make a Big Difference
Temperature matters: Serve these warm. There's something magical about the contrast between hot filling and cool pickled onions.
Don't overstuff: We know it's tempting to cram everything in, but overstuffed frankies are messy frankies. You want to actually be able to eat this thing.
Prep ahead: The filling keeps beautifully in the fridge for a couple of days. Just reheat and assemble when you're ready to eat.
Sauces, Dips, Marinades, but Healthy & Convenient?
At Boombay, we never use refined sugars or refined oils in any of our products. Instead, we craft each jar with globally-inspired flavors. You get sauces that don't just taste good, but make you feel good.
Real ingredients, bold flavors, and zero compromises.
Choose from our complete range of products here →
Premium quality without the premium prep time.
Mix It Up However You Want
Add your protein of choice. Cube some up and toss it in with the vegetables. The garlic-chili sauce is fantastic with paneer.
Try different sauces. Our Schezwan gives you serious heat.
Make it breakfast. Add scrambled eggs to your filling. Trust us on this one.
Go bowl-style. Skip the wrap entirely and serve everything over rice or quinoa.
Storage and Reheating
Fresh is always best, but life happens. These keep in the fridge for up to 2 days if you wrap them in foil. To reheat, unwrap and microwave for 30-45 seconds, or warm them in a dry pan.
For parties, we love setting up a frankie bar. Keep the filling warm, offer a few different Boombay sauces, and let everyone build their own. It's interactive and everyone gets exactly what they want.
What to Serve Alongside
Your frankie is pretty much a complete meal, but if you want to round things out:
- Masala chai or a cold lassi
- Some crispy papadums
- Simple cucumber salad
- Fresh lime wedges
Why This Actually Works
Look, plenty of frankie attempts happen in home kitchens. The ones that disappoint? They're usually missing that depth of flavor that makes you want another bite before you've finished the first.
The difference is in the details - taking time to properly brown your onions, using quality spices, and yes, using a sauce that's been crafted specifically for this kind of flavor building.
When you get that first bite and everything just works together - the warm spices, the fresh vegetables, that perfect hit of garlic and chili - you'll understand why this is Mumbai's favorite grab-and-go meal.
Made any of these? Tag us on Instagram @boombayway with your creations! Let's see how you make your Indian favorites, but healthy. Boombay style.
FAQ
Q. Which sauce is used in Frankie?
Traditionally, you'll find green cilantro-mint chutney and sweet tamarind sauce.
But honestly?
A good garlic-chili sauce like ours brings so much more complexity with way less work. It's got that perfect balance of heat and savory depth that makes everything taste more interesting. Plus, it keeps forever in your fridge unlike homemade chutney that goes bad in a few days.
Q. How do you make an Indian Frankie at home?
It's surprisingly straightforward once you break it down. Cook your spiced potato and vegetable filling, warm your wraps, spread with sauce, add filling and fresh toppings, then roll it up burrito-style.
The key is having everything ready before you start assembling - warm filling, warm wraps, and all your toppings prepped. Assembly goes fast once you get the hang of it.
Q. What ingredients are used in a Frankie roll?
The core is always spiced potatoes - they're the hearty base that makes this actually filling. Then you add whatever vegetables you like (onions, peppers, cabbage are classic), fresh herbs like cilantro, something tangy like pickled onions, and a flavorful sauce.
The whole thing gets wrapped in a soft roti or tortilla. It's flexible enough that you can use whatever you have on hand.
Q. Is Frankie the same as a Kathi roll?
They're cousins, really. Kathi rolls are Kolkata's version and traditionally use paratha with a thin egg coating, while frankies are Mumbai's take using simpler rotis. The filling style is a bit different too - kathi rolls often focus on one main ingredient like chicken or paneer, while frankies are more about that mixed vegetable situation.
Both are delicious, just different regional approaches to the same "good stuff wrapped in bread" concept.
Q. Can you make Frankie filling ahead of time?
Absolutely, and we actually recommend it. The filling tastes even better the next day when all those spices have had time to mingle. It keeps in the fridge for up to 3 days. Just reheat it gently before assembling your frankies. The only thing you wouldn't want to do ahead is the actual rolling - nobody wants a soggy wrap.
Q. What makes a good Frankie sauce?
You want something with enough personality to stand up to all those spices, but not so aggressive that it overwhelms everything else. Good acidity helps brighten all the flavors, and a little heat never hurts. The texture should be thick enough to coat everything but not so thick it makes the wrap hard to bite through. Basically, it should make you want to lick the spoon when you're done spreading it.
