Mumbai frankie


Preparation info

  • Difficulty


  • Makes


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Originally a simple man’s food to help get through the day, this quick and filling dish hails from Mumbai, as the name would suggest. It is an amazing snack for those on the run — spicy, tasty and so easy to make. The amchur adds a lovely sourness to this beautifully flavoursome, energy-dense vegetarian dish. If you don’t have time to make your own roti, this dish also works really well with frozen roti parathas, from the freezer section of Asian grocery stores.

Preparation 20 minutes
COOKING about 30 minutes


  • 4 cooked roti, preferably roti canai
  • melted butter or ghee, for brushing
  • 1 large onion, finely chopped
  • 1 teaspoon frankie masala (a spice mix readily available in spice shops), or Chaat masala

Masala Water

  • 80 ml ( fl oz/ cup) water
  • teaspoons amchur (dried mango powder)
  • ½ teaspoon chilli powder
  • ¼ teaspoon Chaat masala
  • a pinch of salt


  • tablespoons rice bran oil or butter
  • 1 teaspoon Ginger garlic paste
  • 400 g (14 oz/ cups) mashed potato
  • ¾ teaspoon chilli powder
  • 1 teaspoon Chaat masala
  • ½ teaspoon Chaat masala (optional)
  • 1 tablespoon finely chopped coriander (cilantro)
  • a generous pinch of salt, to taste


For the masala water, bring the water to the boil in a small saucepan, then remove from the heat. Stir in the remaining ingredients until well combined and allow to cool.

For the stuffing, heat the rice bran oil or butter in a heavy-based frying pan over medium heat and cook the ginger garlic paste for a few seconds. Add the mashed potato, ground spices, coriander and salt, mixing well. Stir for another minute, or until all the ingredients are combined well and the spices evenly mixed through. Set aside.

Heat a flat round grill (such as a tawa) or barbecue hotplate to medium.

Place a roti on the grill. Spread one-quarter of the stuffing around the middle of the roti and carefully roll it up. Brush the roti with melted butter or ghee and gently grill for a minute or two until golden underneath, then carefully flip it over and cook on the other side until the roti is golden and the filling is warmed through. Take care not to cook it too much, or the roti will become too crispy.

Remove from the grill and unroll the roti, filling side up. Top with a quarter of the chopped onion, then sprinkle evenly with ¼ teaspoon of the frankie masala and about 1½ teaspoons of masala water, before rolling it up tightly in foil or baking paper.

Repeat with the remaining ingredients to make three more frankies. Serve immediately, cut in half if desired.

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