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5 from 1 vote

Bombay Burrito

This Indian street food is absolutely divine with some spice, some pickle, mashed potatoes and crunchy chickpeas
Prep Time30 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Indian
Keyword: bombay burrito, frankie, indian food, vegetarian wrap
Servings: 4

Ingredients

Potatoes

  • 3 medium potatoes
  • 1 tbsp vegetable oil
  • 1 small onion finely chopped
  • 3 green chilli finely chopped
  • 1/2 tsp turmeric
  • 1/2 tsp cumin seeds
  • salt

Cauliflower

  • 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 tsp ginger/garlic paste
  • 1/2 tsp salt

Chickpeas

  • 1 can chickpeas rinsed and drained
  • 1 tbsp vegetable oil
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • salt

Pickled Onion

  • 1 medium red onion
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1/2 tsp cumin seeds
  • 1/2 tsp black peppercorns
  • 1 tsp sugar

Burritos

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

Instructions

Potato

  • Peel and cube the potatoes. Cover with water and boil under soft and tender. This takes about 30 minutes. Drain the excess water and set aside
  • 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. Use a fork or back of a spoon to mash the potatoes. Cook for 2-3 minutes. 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 the onion into thin slices
  • Add the vinegar, water, sugar, pepper and cumin seeds to a saucepan. Heat until the mixture is hot. Place the onion into a sterilized glass jar and pour the hot vinegar mixture over the onions

Burritos

  • 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

Notes

  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