Indian Frankies

3 veg frankie rolls wrapped in parchment.

5 from 12 votes

Indian Frankies are a vibrant Indian street food delight. The perfectly spiced potato is paired with flaky paratha, zesty onion salad, and tangy cilantro-mint chutney to create a symphony of flavors that will transport you to the streets of Mumbai.

Course Main Dish Recipes

Cuisine Indian

Keyword indian

Prep Time 10

Cook Time 20

Servings servings

Calories 69kcal

Author Robin Donovan

Ingredients

For the filling
2 medium potatoes peeled and cubed
1 tablespoon oil
1/2 teaspoon ground turmeric
1/4-1/2 teaspoon Kashmiri chili powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
¼ cup frozen peas
1 egg lightly beaten
2 tablespoons chopped cilantro
Onion topping
½ very thinly sliced red onion
¼ teaspoon Kashmiri chili powder
¼ teaspoon chaat masala
1 tablespoon lemon or lime juice
¼ teaspoon salt
To assemble
Paratha or roti
1 egg lightly beaten
Cilantro mint chutney
Fresh mint leaves

Instructions

Cook the potatoes in boiling water until tender, about 15 minutes. Drain and mash
In a skillet, heat the oil. Add the turmeric, chili powder, cumin, and salt and cook for about 30 seconds. Add the peas and cook for a minute or so.
Add the spice-and-pea mixture to the potatoes along with the egg and cilantro and mix well.
Form the mixture into logs about an inch in diameter and about 4 inches long.
Heat oil in a skillet and cook the potato logs until they are browned on all sides. Heat oil in a skillet and cook the potato logs until they are browned on all sides. Transfer them to a paper towel-lined plate.
Once all the potato logs are fried, wipe out the skillet. Add a paratha and cook for a minute or two until it starts to brown on the bottom. Flip over and spoon about 1 tablespoon of the egg on top, spreading it over the paratha. Let. it cook for a minute or two until the egg begins to set, then carefully flip it over and cook about 15 seconds more to set the egg. Transfer to a plate and repeat with the remaining parathas.
To assemble the frankie rolls, spread some of the cilantro chutney-yogurt mixture over a paratha. Add a potato log, then top with some of the onions and fresh mint leaves. Roll up and secure with toothpicks if needed. Repeat with the remaining parathas and fillings.
Serve immediately.

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