CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Frankies have been a staple of Mumbai’s vibrant street food culture for decades. Interestingly, they were invented not after the frankfurter, but as a tribute to legendary West Indies cricket captain Frank Worrell. In 1969, Mumbai entrepreneur Amarjit Singh Tibb created this roll after a trip to Beirut, where he was inspired by the Lebanese pita wrap. What began as a humble ‘mutton roll in naan’ soon grew into a food phenomenon – quick, portable, and bursting with flavor.
Over the years, the Frankie has earned many names – Mumbai Burrito, Bombay Burrito, or simply the roti wrap. While Kathi rolls of Bengal have their own fame, the Frankie remains a true Maharashtrian icon, with fillings ranging from spiced potatoes to paneer, chicken, or even innovative fusions.
Here, I present my special variations of Frankies, each packed with flavor and character.
SOYA WALI CHATPATI FRANKIE
Protein-packed soya chunks blended with masala magic, wrapped in a soft roti for a wholesome bite.
Ingredients
- Wrapper: leftover rotis/maida rotis/tortillas – 3–5 nos
- Oil – 2 tsp
- Ginger-garlic-chili paste – 1 tsp
- Onion – 1 small, chopped
- Soya chunks – 1 cup (soaked 10 mins)
- Boiled mashed potatoes – ½ cup
- Tomato puree – ½ cup
- Salt to taste
- Red chili powder – ½ tsp
- Coriander powder – 1 tsp
- Turmeric powder – ¼ tsp
- Cumin powder – ¼ tsp
- Garam masala powder – ¼ tsp
- Water – ¼ cup
- Coriander leaves – 2–3 tbsp, chopped
For Assembling
- Tamarind chutney – 2–3 tsp
- Schezuan chutney – 1–2 tsp
- Onion slices – ¼ cup
- Chaat masala – ½ tsp
- Lime juice – 1–2 tsp
- Chili vinegar – 1–2 tsp
Method
- Heat oil, sauté onion, ginger-garlic-chili paste. Add tomato puree, soya chunks, mashed potatoes, and spices. Cook for 12–15 mins. Finish with coriander.
- Warm the wrapper with a little oil. Spread chutneys, add onions and masala soya mix. Sprinkle chaat masala and lime juice.
- Roll, wrap in foil/butter paper, and serve hot.
PANEER CHUTNEY WALI FRANKIE
Juicy paneer cubes tossed in zesty marinades, paired with a refreshing green chutney for a desi delight.
Ingredients
- Wrapper: leftover rotis/maida rotis/tortillas – 3–5 nos
- Paneer – 250 gms, cubed
For Marination
- Oil – 2 tsp
- Salt & pepper to taste
- Red chili powder – ¼ tsp
- Schezuan chutney – 1 tsp
- Lime juice – 2 tsp
For Green Chutney
- Fresh coriander – 2 cups
- Fresh mint – ½ cup
- Basil – 1 cup
- Oil – 2 tsp
- Salt to taste
- Lime juice – 2 tsp
- Peanuts – ¼ cup
- Sugar – ½ tsp
- Garlic & ginger – ½ tsp each
- Green chili – 1 no.
- Mayonnaise – 2–3 tsp (add after grinding)
For Assembling
- Tamarind & Schezuan chutneys
- Onion slices – ¼ cup
- Chaat masala – ½ tsp
- Lime juice – 1–2 tsp
Method
- Marinate paneer, shallow fry for 2–3 mins.
- Grind green chutney, mix in mayo, and chill.
- Spread chutneys on warm roti, layer paneer, onions, and roll tight.
MURGH MASALA MASTI FRANKIE
Succulent chicken cubes simmered in rich masalas, rolled into a spicy, satisfying Frankie.
Ingredients
- Wrapper: leftover rotis/maida rotis/tortillas – 3–5 nos
- Oil – 2 tsp
- Onion – 1 small, chopped
- Ginger-garlic-chili paste – 1 tsp
- Boneless chicken cubes – 250 gms
- Mashed potatoes – ½ cup
- Tomato puree – ½ cup
- Salt & spices (red chili, coriander, turmeric, cumin, garam masala, kasuri methi)
- Water – ¼ cup
- Coriander leaves – 2–3 tbsp
For Assembling – same as above
Method
- Cook chicken with onion, spices, tomato puree. Add potatoes, coriander, and simmer.
- Spread chutneys on warm roti, add chicken filling, onions, roll, and serve hot.
CHEESY WEEZY SUBZI FRANKIE
A veggie lover’s dream with colorful stir-fried vegetables, crumbled paneer, and a gooey cheese twist.
Ingredients
- Wrapper – 3–5 nos
- Paneer – 1 cup, crumbled
- Mixed veggies – babycorn, mushroom, carrot, beans, capsicum
- Mashed potatoes – ½ cup
- Onion – 1 small
- Tomato puree – ½ cup
- Spices & salt
- Water – ¼ cup
- Coriander – 2 tbsp
- Cheese – ½ cup, grated
For Assembling – chutneys, onions, masala, vinegar
Method
- Cook onion, ginger-garlic paste, tomato puree, and veggies. Add paneer, potatoes, spices.
- Spread on warm roti with chutneys, sprinkle cheese, roll, and serve.
ALOO CHAAP WALI FRANKIE
Golden-fried potato chaaps packed with spice and crunch, perfect for a hearty, street-style treat.
Ingredients
- Wrapper – 3–5 nos
- Mashed potatoes – 1 cup
- Onion, green chilies, coriander – chopped
- Spices – red chili, cumin, coriander, aamchur
- Breadcrumbs – for coating
- Oil – to fry
Optional Non-Veg Fillings – keema, chicken tikka, boiled egg with mayo
For Assembling – mayo, cheese, chutneys, onions, masala
Method
- Shape spiced potato mix into cutlets, coat with breadcrumbs, deep fry golden.
- Place in warm roti, add sauces/chutneys, onions, roll, and serve.
FRANKIE BEMISAAL
Crispy fried chicken fillets with bold marinades, layered with chutneys and cheese for an indulgent roll.
Ingredients
- Wrapper – 3–5 nos
- Chicken fillets – 250 gms
For Marinade – oil, salt, pepper, mustard paste, red chili sauce, soy sauce, chili flakes, mixed herbs
For Coating – egg, maida, breadcrumbs, oil to fry
For Assembling – mayo, cheese, ketchup, chutneys, onions, lime
Method
- Marinate chicken, coat with maida-egg-breadcrumbs, refrigerate, then deep fry golden.
- Warm wrapper, layer chutneys, sauces, and chicken strips.
- Wrap tightly in foil, serve piping hot.
