Frankie Recipe

Frankie Recipe: Easy Veg Roll Recipe for Quick & Tasty Meals

Written by: Anamika Singh

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Published on

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Time to read 10 min

Imagine a sunset on the streets of a city in India. You just finished a long day of shopping. You're hankering for a snack and spot a small roadside stall selling street food and rolls. You stop by the stall and see the vast variety of options available on the menu. You decide to order a frankie and place your order. You see the vendor mixing several spices and seasonings, heating a flatbread on his makeshift griddle, laying the ingredients on top of each other, and expertly wrapping it in a roll. You grab it, and feeling famished, take a huge bite. A mélange of flavors bursts on your tongue: sweet, savory, spicy, tangy. That is what a frankie is. It is an amalgamation of signature Indian flavors in the smallest, most convenient, and delicious way.

What is a Frankie?

Originated in Mumbai, frankie was created by Amarjit Singh Tibb (Yes, of Tibbs Frankies!) in 1967. It is a popular Indian street food that consists of a roti or a paratha. It is filled with either vegetables, aloo tikki, paneer, chicken, or other meats. This is then layered with a coating of egg (if preferred) and a mix of tangy, sweet, and spicy sauces for that burst of flavor!

How Did Frankie Originate?

Amarjit Singh Tibb went on a trip to Beirut and came back inspired. He created an Indian version of the Lebanese pita roll for patrons of his restaurant who wanted something tasty on the go. He named his dish the ‘Frankie’, as a tribute to the famous West Indies cricketer Frank Worrell, according to common lore. This dish was an inspired creation, and the original saucy egg and mutton roll was a huge hit with the entire city. The term ‘Frankie’ has since expanded to cover several variations, like chicken frankie, egg frankie, and the most famous, veg frankie, all grouped under the umbrella term Bombay Frankie.

Veg Frankie Recipe

This recipe below consists of a vegetarian frankie recipe, which is made with aloo tikki, mint chutney, homemade rotis, and a filling of fresh onions and carrots. To save time, you can also switch out aloo tikkis with an aloo mash mixture if you wish to avoid frying altogether.

Additionally, to make your frankie-making process simpler and easier, you can even use your Rotimatic/Rotimatic NEXT to make the rotis for you while you prepare the filling. Not only will this save time when the pangs of hunger are about to start, but the fully automated process from flour to flatbread will give you so much ease of work and reduce effort!

Prep Time: 40 mins

Cook Time: 20 mins

Total Time: 1 hour

Yield: 5-6 Frankies

Ingredients:

For Rotis

  • 1 and 1/2; cup whole-wheat flour
  • Water, as required
  • 2-3 teaspoons oil
  • Salt, as required

For the Filling

  • 1 and 1/2; cup whole-wheat flour
  • Water, as required
  • 2-3 teaspoons oil
  • Salt, as required

For Aloo Tikki

  • 500 grams of potatoes
  • ½ teaspoon Kashmiri red chili powder
  • 1-2 green chilies, finely chopped
  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon ginger garlic paste or mince
  • ½ tsp chaat masala powder
  • ½ tsp garam masala powder
  • 2 tablespoons cornstarch (for binding)
  • Salt, as required
  • 4-5 tablespoons oil (for pan frying)
  • 2-3 tablespoons coriander leaves

Preparation:

Making Aloo Tikki

  • Step 1 : Steam/boil the potatoes in a steamer, electric cooker, or pressure cooker. The potatoes have to be completely cooked and fork-tender.
  • step 2 : When the potatoes have cooled down, peel and grate them in a bowl and set aside.
  • step 3 : Take 1-2 tbsp oil in a non-stick pan and sauté the green chillies and ginger-garlic paste in it until the raw smell of garlic has worn off.
  • step 4 : Add half of the Kashmiri red chili powder, coriander powder, cumin powder, garam masala, chaat masala, and salt. Cook the spices and then add the potatoes.
  • step 5 : Mix thoroughly till combined and set aside to cool.
  • step 6 : Once cooled, add in cornstarch for binding. Never add cornstarch to a hot potato mixture, as it will make the mixture very sticky.
  • step 7 : Add in the coriander leaves and mix everything well.
  • step 8 : Divide the mixture into small or medium-sized patties. You can apply some oil on your palms when making the tikkis to prevent any mash from sticking to your palms.
  • step 9 : Heat 2-3 tbsp oil till it is medium hot in a tawa or a shallow frying pan. Gently place the aloo tikkis and pan-fry them.
  • step 10 : When one side of the tikki becomes golden and crisp, turn it over and fry the other side.
  • step 11 : Gently flip a couple of times till the aloo tikkis are cooked evenly.
  • step 12 : Once done, drain the aloo tikkis on paper towels to remove excess oil. Pan-fry all the tikkis this way and keep them aside.

Making Rotis

  • step 1 : When the potatoes are boiling, knead the whole wheat flour with oil, salt, and water. Make a smooth and homogeneous dough. Cover and set aside for 15 to 20 minutes.
  • step 2 : Make medium-sized balls from the dough and dust them with some extra wheat flour. Roll into a thin chapati on a lightly dusted rolling board.
  • step 3 : Place a tawa/griddle inverted on the stovetop. It's easier to handle thin rotis on an inverted tawa. You can also cook the rotis the way you cook them regularly on a tawa.
  • step 4 : Gently place the thin chapati on the hot tawa. When you see small bubbles appearing, flip and cook the other side.
  • step 5 : You can flip a couple of times, till the roti has some golden-brown spots and is cooked well. However, don't overdo it, as you will be placing the frankie on the tawa once again after assembling it.

Making Rotis the Rotimatic Way:

A helpful tip would be to make your rotis using the Rotimatic NEXT to save your precious moments and reduce prep time for the mouthwatering dish.

  • Just add the flour, water, and oil into their separate containers.
  • Set the thickness level to 1, the roast level to 1, and the oil level to 1 as well.
  • Perfect homemade-style rotis will be ready for you by the time your other preparations are done.
Experience the ultimate convenience in your kitchen with Rotimatic NEXT. Make delicious rotis effortlessly! Buy Now

Making Fillings

  • step 1 : Thinly slice the onion and salt it to remove pungency. Mix and set it aside for 15-20 minutes.
  • step 2 : Grate some carrots for the frankie and set aside.
  • step 3 : Use either store-bought or homemade mint chutney, whichever you prefer.
  • step 4 : Mix the remainder of the spices to make a frankie masala.

Assembling the Frankie

  • step 1 : On a plate or your work surface, place one roti. Spread a layer of mint chutney on the roti.
  • step 2 : Place two aloo tikkis in the center of the roti and lightly smash them.
  • step 3 : Top the tikkis with the grated carrots, sliced onions, and some more mint chutney, along with sprinkling the dry frankie masala on top.
  • step 4 : You can even add cheese on top if you want to.
  • step 5 : Bring together both sides of the roti and secure with a toothpick.
  • step 6 : Place the frankie on the hot, oiled roti tawa, heat it to secure the shape, and lightly roast the frankie.
  • step 7 : Serve the frankie immediately with the remaining mint chutney and enjoy!

Expert Tips

If you’re short on time, skip frying the tikkis and just use the spiced aloo mixture as your main filling instead. This works great if you’re looking for a healthier version that skips the frying but keeps all the flavor.

The frankie stuffing can vary as per your choice. You can use stir-fried veggies, paneer, chicken, mutton, or even noodles as your stuffing! The world is your oyster, and the fusion options are endless when it comes to frankies.

You can add your choice of chutneys or sauces, depending on the kind of spice and flavor you want.

Always prep the roti dough while the potatoes are boiling to save prep time. You can alternatively use fully automated machines like the Rotimatic to help you get rid of that workload and cook faster.

Recipe Card

Veg Frankie Recipe – Ingredients, Tools & Process

Prep Time:

40 mins

Cooking Time:

20 mins

Total Time:

1 hour

Ingredients:

A Veg Frankie is the perfect street-style treat that brings together the warmth of a spiced aloo tikki, crisp veggies, and soft rotis, all rolled up with minty freshness. It’s wholesome, satisfying, and deliciously nostalgic.

  1. For Aloo Tikki
    • 500 g potatoes – Boiled and mashed
    • ½ tsp Kashmiri red chili powder
    • 1-2 green chilies, finely chopped
    • ½ tsp coriander powder
    • ½ tsp cumin powder
    • ½ tsp ginger garlic paste or mince
    • ½ tsp chaat masala
    • ½ tsp garam masala
    • 2 tbsp cornstarch
    • Salt, as required
    • 4-5 tbsp oil
    • 2-3 tbsp chopped coriander leaves
  2. For Rotis
    • 1½ cups whole wheat flour (atta)
    • Water, as required
    • 2-3 tsp oil
    • Salt, as required
  3. For the Filling
    • 1 onion, thinly sliced
    • 1 carrot, finely grated
    • ½ cup mint chutney (for spreading)

Essential Tools for Making Frankie:

You don’t need a full chef’s setup, just these kitchen essentials that make Indian street-style wraps come alive at home:

  • Mixing bowls – For combining your dough and tikki mixture.
  • Tawa or flat skillet – Perfect for pan-frying the tikkis and warming up the frankies.
  • Rolling pin (belan) – Helps get those thin, even rotis.
  • Spatula or tongs – For flipping and handling your rotis safely.
  • Rotimatic NEXT (optional but amazing!) – To make fresh, perfect rotis while you prep your fillings.

How to Make Veg Frankie – Step-by-Step:

Making a veg frankie is like bringing the best of Mumbai’s street food right into your kitchen. Here’s how to do it with ease.

  1. Make the Aloo Tikki
    • Boil or steam potatoes until soft and fork-tender. Cool, peel, and grate them.
    • Heat 1–2 tbsp oil in a non-stick pan, sauté green chilies and ginger-garlic paste until fragrant.
    • Add the spice powders (red chili, coriander, cumin, chaat masala, garam masala) and salt. Sauté for a few seconds.
    • Mix in the grated potatoes and combine everything well. Let the mixture cool.
    • Add cornstarch (only after cooling) and chopped coriander leaves. Mix again.
    • Shape into small or medium tikkis. Apply a touch of oil on your palms to prevent sticking.
    • Pan-fry the tikkis on medium heat until golden and crisp on both sides. Drain on paper towels and set aside.
    Tip: The tikkis should be crisp outside and soft inside for that perfect bite!
  2. Make the Rotis
    • While the potatoes cook, knead the dough using whole wheat flour, oil, salt, and water until smooth and soft. Rest for 15–20 minutes.
    • Divide into medium balls, roll into thin rotis using a lightly floured surface.
    • Cook on a hot tawa until light golden spots appear on both sides. Don’t overcook as you’ll heat them again after assembling.
    Making Rotis the Rotimatic Way

    Making the perfect rotis for this dish is essential, and Rotimatic NEXT handles this step effortlessly.

    • Just add the flour, water, and oil into their containers.
    • Set the thickness level to 1, the roast level to 1, and the oil level to 1.
    • Your soft, homemade-style rotis will be ready while you prep your fillings.

Prepare the Fillings

  • Lightly salt the sliced onions to mellow their sharpness and set aside for 15 to 20 minutes.
  • Grate fresh carrots for crunch.
  • Keep your mint chutney ready.
  • Mix a pinch of chaat masala and chili powder for a quick frankie masala.

Assemble the Frankie

  • Lay one warm roti flat on your work surface.
  • Spread a thin layer of mint chutney evenly across.
  • Place two aloo tikkis in the center and press lightly.
  • Add the grated carrots, sliced onions, and sprinkle the frankie masala on top.
  • (Optional) Add grated cheese if you want a richer, creamier version.
  • Fold both sides of the roti toward the center and secure with a toothpick.
  • Place the rolled frankie back on the tawa, lightly toast it with a little oil until warm and sealed.
  • Serve hot with extra mint chutney or ketchup on the side, and enjoy your homemade Veg Frankie bursting with street-style flavor!

Bonus Tip: Street-Style Touch:

Before serving, drizzle a few drops of lemon juice and a pinch of chaat masala inside the wrap for that authentic Mumbai frankie tang!

Serving Suggestions:

  • Serve your Veg Frankie with mint-coriander chutney, tamarind chutney, or even a side of yogurt raita for a cooling contrast.
  • Pair it with a refreshing drink like masala chai, sweet lassi, or nimbu soda for a complete meal.
  • For a party, cut the frankies into halves or bite-sized rolls. This makes for perfect handheld snacks!
  • Add cheese or paneer cubes for an indulgent variation, or toss in some sautéed bell peppers for extra texture.

Storage & Reheat Tips:

  • Aloo Tikkis: You can prep the tikkis a day ahead. Store them in an airtight container in the refrigerator. Reheat on a tawa before assembling.
  • Rotis: If you’re making rotis ahead of time, wrap them in a clean cloth and store them in a covered container to keep them soft. Reheat briefly on a tawa before filling.
  • Assembled Frankies: Best enjoyed fresh! If you must store, wrap tightly in foil or parchment and refrigerate for up to 12 hours. Reheat on a warm tawa until crisp and heated through.
  • Mint Chutney: Stays fresh in the fridge for 3 to 4 days or can be frozen in small portions for up to a month.

FAQS:

Can I make frankie without potatoes?

Yes, absolutely! You can replace the potatoes with roasted veggies, chickpeas, chicken, or paneer.

Which tortilla works best as a substitute in the US?

Whole wheat or flour tortillas work as the best substitute as they are soft and can be rolled easily.

How do I keep the frankie crispy?

To keep the frankie crispy, lightly pan-toast the wrap before assembling and eat fresh to avoid sogginess.

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