Ingredients
Curried Potatoes
- 16 ounces baby potatoes, quartered
- 1 tablespoon ghee, olive oil, or coconut oil (plus more to taste)
- ¾ teaspoon kosher salt
- 2-3 teaspoons yellow curry powder
- 1 teaspoon granulated onion powder or granulated garlic powder
Roasted Vegetables and Chickpeas
- 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 (ground)
- 1 tablespoon cumin (ground)
- Generous pinch chili flakes
- 1 teaspoon whole fennel seed (optional, or substitute cumin seed or coriander seed)
- 1 teaspoon whole coriander seed (optional)
Wrap Assembly
- 4 extra-large whole wheat tortillas (or gluten-free wraps, roti wraps, or bowls as alternatives)
- 2 handfuls baby spinach
- Few tablespoons Cilantro Mint Chutney (imperative)
- Few tablespoons Quick Pickled Onions
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Prepare Sauces: Make the flavorful Cilantro Mint Chutney and Quick Pickled Red Onions, placing both in jars. These take about 5-10 minutes each and can be made ahead of time. The chutney is essential for authentic flavor.
- Cook Potatoes: Quarter the baby potatoes and place them in a medium pot covered with water. Simmer until very tender, about 15-20 minutes. Drain the potatoes but save about 1 cup of the hot cooking water for mashing.
- Roast Veggies: Cut the cauliflower into small florets and arrange them on one side of a parchment-lined sheet pan. Add the drained chickpeas to the other side. Drizzle both with olive oil and sprinkle with ground coriander, cumin, chili flakes, salt, and whole fennel and coriander seeds if using. Toss to coat evenly. Roast in the oven for 20-25 minutes, tossing halfway through, until the cauliflower is tender.
- Mash Potatoes with Spices: Return the drained potatoes to the pot. Mash with ¼ to ½ cup of the reserved hot water, adding salt, yellow curry powder, granulated onion or garlic powder, and ghee or oil. Aim for a smooth, spreadable consistency. Add more water if needed. Scrape down the sides and stir well. Taste and adjust seasoning to ensure the mash is flavorful and slightly salty.
- Warm Tortillas: Warm the tortillas either in the oven, over a gas flame, or on a grill until they are soft and pliable.
- Assemble Frankies: Spread a generous layer of curried mashed potatoes on each tortilla. Top with the roasted chickpeas and cauliflower, including some of the whole spices from the pan. Add a handful of baby spinach leaves, a few teaspoons of cilantro mint chutney, and quick pickled onions. Roll up like a burrito to enclose the filling.
- Serve or Store: Keep the assembled frankies warm in the oven until ready to serve, or serve immediately. These wraps can also be refrigerated and reheated for meals on the go.
- Enjoy: Savor your delicious, spicy, and wholesome Frankie wraps!
Notes
- The cilantro mint chutney is essential for authentic flavor—do not skip it.
- You can make the chutney and pickled onions ahead of time to save on prep.
- For extra flavor, sauté onions and garlic and mix them into the potatoes instead of using powdered versions.
- Whole fennel, cumin, or coriander seeds add interesting depth but are optional.
- Use gluten-free or roti wraps if you prefer a different base or want to make a bowl-style dish by omitting the tortilla.
- The mashed potatoes should be spreadable but not too watery for easy wrapping.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Wraps
- Method: Roasting
- Cuisine: Indian-inspired
- Diet: Vegetarian
