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Bombay Burritos

Bombay Burritos

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I absolutely love these Bombay Burritos, however I struggled for the longest time to get my photos right. Does somebody have a miracle formula to capture good photos in one shot… haha!

Bombay Burritos

I’ve abandoned so many recipes the last week just because my photos were a disaster. There’s no hope for me…Lol!

Well at least the recipe is here now so that tells you that I have been able to capture half decent photos. I promise they taste better than they look. 

What is Bombay Burritos?

It is Indian street food filled with amazing flavors. It is a roti or tortilla wrap filled with mashed potatoes, roasted cauliflower, roasted chickpeas, pickled onions, fresh spinach and a mint or coriander chutney.

You can add some chicken to it if you feel like a non-vegetarian version.

I apologise as I forgot to add the spinach when capturing my photos but I did add some fresh spinach to my wrap. We certainly can’t get enough of this delicious vegetarian meal. 

What ingredients do I need

Roti or Tortilla Wraps work well for this recipe. We prefer the Tortilla wraps, only because I can easily purchase some from the store.

However, I do have a recipe for both Roti and Tortilla on my blog, if you feel up to it. Mashed Potatoes, I used my Yellow Potato Recipe for the mashed potatoes, once it was cooked I mashed it up.

You also need some Roasted Cauliflower, Roasted Chickpeas and Pickled Onions.

Mashed potato spread on a wrap with pickled onion, mint chutney and roast veggies on side

How do I make the Burritos

Firstly you spread some mashed potato in the centre of the wrap. You then layer the cauliflower, chickpeas and spinach.

Add some pickled onions and a drizzle of Mint or Coriander Chutney. It is best served warm

Make Ahead

It seems like a lengthy process but it’s not to bad if you use store bought wraps. You could also make the mint chutney and pickled onions ahead of time.

If you’re making your own wraps you can also plan ahead and make them a day before.

I did everything the same day and it really wasn’t that bad. Besides these Bombay Burritos tastes so delicious that the little effort is so worth it.

If you do try this recipe please drop me a comment and leave a star rating, it is always appreciated.

More Vegetarian Recipes to try:

Simple Sugar Bean Curry

Green Bean Curry with Coconut Milk

Print Pin
5 from 1 vote

Bombay Burrito

This Indian street food is absolutely divine with some spice, some pickle, mashed potatoes and crunchy chickpeas
Course Main Course
Cuisine Indian
Keyword bombay burrito, frankie, indian food, vegetarian wrap
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4



  • 2 large potatoes
  • 1 tbsp vegetable oil
  • 1 small onion finely chopped
  • 1 green chilli finely chopped
  • 1/2 tsp turmeric
  • 1/2 tsp cumin seeds
  • 1/4 cup water or more


  • 1 small cauliflower head cut into florets
  • 2 tbsp vegetable oil
  • 1/2 tsp turmeric
  • 2 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ginger/garlic paste
  • salt


  • 1 can chickpeas rinsed and drained
  • 1 tbsp vegetable oil
  • 1 tsp paprika
  • salt

Pickled Onion

  • 1/2 red onion
  • 3 tbsp vinegar
  • 1 tsp sugar


  • 4 rotis or tortilla wraps
  • 1 cup baby spinach
  • mint chutney



  • Heat the oil. Add the cumin seeds and once it bursts add the onion. Saute the onion until golden brown.
  • Add the green chilli, turmeric and potatoes. Season with salt. Add about a quarter cup of water and cook on low heat until the potatoes are soft. Add more water if required. Mash potatoes and set aside

Cauliflower and Chickpeas

  • Preheat oven to 180 degrees Celsius. Chop up the cauliflower into little florets. Rinse well. Mix the spices and ginger/garlic paste together with the oil. Add it to the cauliflower and mix well. Season with salt
  • Spread the caulfilower on one half of a baking tray
  • Rinse the chickpeas. Mix the oil, paprika, salt and pepper with the chickpeas. Spread it on the other half of the baking tray
  • Bake at 180 degrees Celsius for 30 minutes or until cauliflower is tender. Stir the cauliflower and chickpeas after 15 minutes

Pickled Onions

  • Slice half a red onion into thin slices
  • Mix 3 tablespoon vinegar and 1 teaspoon sugar into a bowl and add the onion. Allow it to stand for at least 30 minutes. Drain the vinegar and set aside


  • Spread the mashed potato in the centre of the roti or tortilla
  • Layer the cauliflower and chickpeas on top. Add some spinach leaves and pickled onions. Drizzle the mint chutney over
  • Wrap tightly and you can secure one side of the wrap with some foil before serving
  • Best served warm


  1. The Recipe for the Mint Chutney is on my blog
  2. You can also use the Yellow Potato Curry Recipe if you prefer more potatoes
  3. The mint chutney and pickled onions can be made ahead of time
  4. You can also make your own Roti or Tortilla Wraps



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Recipe Rating

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Friday 16th of July 2021

Just delicious. A keeper.


Friday 23rd of July 2021

Thank you so much Steve:-)

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