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Bombay Burrito

This Indian street food is absolutely divine with some spice, some pickle, mashed potatoes and crunchy chickpeas
Prep Time30 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: bombay burrito, frankie, indian food, vegetarian wrap
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