Frankie

India’s street food, also called a Mumbai Burrito or Bombay Burritos. Filled with curried potatoes, roasted cauliflower and chickpeas, spinach, cilantro mint chutney and pickled onions. There's a few different parts to this recipe, but it is well worth it!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To a food processor, blend all your cilantro mint chutney ingredients. Adjust to taste and refrigerate until serving.

Step 2

Place the vinegar, water, salt, sugar and peppercorns in a small pot on the stove and bring to a simmer.

Step 3

Add the onions, and simmer for 30-60 seconds, stirring.

Step 4

Turn off the heat. Stir in your cilantro, bay leaves, jalapenos and oregano. Let this cool completely before adding to a jar.

Step 5

Preheat oven to 425 degrees.

Step 6

To a pot of boiling water, add your potatoes and cook for 20-25 minutes until very tender.

Step 7

To a bowl add your cauliflower and chickpeas. Drizzle with olive oil and season with salt, coriander, cumin and chili flakes.

Step 8

Add seasoned cauliflower and chickpeas to a parchment lined baking sheet and roast for 20-25 minutes.

Step 9

Once the potatoes are tender, drain, but save 1 cup of the hot water (this is super important to save)!

Step 10

Place the potatoes back in the pot and slightly mash. Add your olive oil and butter, along with salt, curry powder, cumin, cinnamon, garlic powder and chili powder.

Step 11

Begin mashing, adding some hot water (start with half and add more as needed) and continue mashing until you have a spreadable mash.

Step 12

Warm your tortillas and begin assembling.

Step 13

Spread some of your curried mashed potatoes onto the tortilla. Add some roasted cauliflower and chickpeas. A some baby spinach.

Step 14

Top with your cilantro mint chutney and a few pickled onions. Wrap tight and enjoy!