Aloo (Potato) Frankie
Frankie aka Kathi roll is one of the most popular and recognized street food in India, especially by the younger generations. This mouth-watering street food traces its roots back to Mumbai, India’s bustling financial capital and a melting pot of food cultures. Over the years, it has evolved into multiple different variations. You’ll often find Frankie stalls buzzing with activity outside colleges, tech hubs, and train stations across the India. The Aloo (Potato) Frankie in particular is wildly popular because it’s vegetarian, affordable, filling, and easy to eat on the go.
Spending my teenage years in Mumbai, I have definitely enjoyed eating some of my favorite street foods and I can say hands down Frankie is my favorite street food, and now my family enjoys it more than I do. After trying a few different varieties of Frankie, this is my take on fusion Aloo Frankie or Aloo Kathi Roll.
It’s a perfect snack that can be served at lunch, birthday parties or at any outdoor gatherings as a finger food. It is also the most requested meal in my household. This is my secret to please my mother-in-law, as it is her absolutely favorite! If you know me, you’ll know that my other half also calls me Kranky. My husband and my mother-in-law also calls this recipe as “Kranky’s Frankie”.
What is Aloo (Potato) Frankie?
Aloo Frankie is an Indian street food that wraps a spicy potato filling in a warm paratha (flatbread), often topped with tangy chutneys and raw onions. Think of it as India’s answer to the burrito – portable, satisfying, and packed with flavors. Perfect for lunch, dinner or even a healthy snack.
Main steps to make Aloo (Potato) Frankie
- Prepare the base – Traditional recipe calls for the paratha. Given the pace of life, especially with kids, work, and everything in between, I’m going to use low-carb tortillas.
- Prepare the Filling – Boil and mash potatoes, then sauté with ginger-garlic paste, and classic Indian spices like garam masala and chat masala.
- Assemble the wrap – Spread mayonnaise, green chutney on the tortilla, sprinkle chaat masala, add the potato filling, and top with jalapeños and cheese.
- Roll and Toast – Roll it up like a burrito or a wrap and toast from all sides in the pan for a minute or two to seal and crisp it up.
Aloo (Potato) Frankie
Ingredients
For Potato Filling
- 3 medium potatoes (boiled, peeled, and mashed)
- 1 tbsp ginger-garlic paste
- ½ tsp turmeric
- ½ tsp red chilli powder
- ½ tsp garam masala
- ½ tsp chilli flakes
- ½ tsp coriander powder
- ½ tsp sugar
- Salt to taste
- 2 tbsp chopped cilantro
- Juice of ½ lemon
For Faijtas
- 2 cups of sliced colorful peppers
- 1 cup sliced sweet onion
- salt to taste
- ½ tsp garlic powder
- ½ tsp chili flakes
- ½ tsp dired oregano
- ½ tsp dired basil
- ½ tsp dried parsley
- 1 tbsp taco seasoning
- 2 tbsp chopped cilantro
Instructions
Prepare the fajitas
- Heat oil in a pan on medium heat.
- Add cumin seeds. Once they sizzle, add sliced peppers mix and sauté until charred. Add onions and let them sauté for 2-3 mins.
- Add all of the spices – garlic powder, oregano, basil, parsley, taco seasoning, chili flakes, and taco seasoning. Mix well.
- Turn off heat. Add chopped cilantro.
Prepare Aloo Filling
- Add boiled, and mashed potatoes in a bowl.
- Stir in ginger-garlic paste. Add turmeric, red chili powder, garam masala, coriander powder, salt, sugar, chili flakes. Mix until the spices are evenly combined with potatoes.
- Lastly, add chat masala, lemon juice, and chopped cilantro. Set aside.
- Form small round balls and press it with your hands to form a small tikka or roll it like a long cylinder.
- In a pan, cook tikki on both sides using avocado oil spray or butter spray until golden brown.
Assemble the Frankie
- Place a tortilla on a flat surface.
- Spread spoonful of mayonnaise, followed by green chutney. Sprinkle chat masala.
- Add a generous scoop of the fajita's, and potato filing on the side.
- Topped with pickled jalapeños, and shredded cheese.
- Roll it up tightly like a burrito or a wrap.
- Toast the rolled-up Frankie in the pan for a minute or two to seal the wrap and give it a crispy edge.
Notes
- Add paneer cubes or sautéed mushrooms for more texture and flavor.
- For a low-carb version, use lettuce wraps or whole wheat lavash.
- Want more protein? Add a cooked egg layer to the tortilla before assembling.