Frankie Roll

Introduction to Aloo Frankie Roll:

Aloo frankie rolls are one of my all time favorite street foods aside from kathi rolls! These frankies are essentially a wrap stuffed with spicy potatoes, cilantro chutney, street-style pickled onions, and green chillies soaked in vinegar. As such, it is bursting with flavor and sure to become one of your new favorites too.

This is one of the first recipes I came up with at the start of my food blogging journey. And since then, it’s become a staple in my household. Although there are a lot of components as I just stated, these sauces and condiments can be used for a variety of dishes. You can use the chutney, pickles, and green chillies for chaats, aloo tikkis, burgers, sandwiches, or even on tacos.

Breakdown of the Ingredients:

Frankie Filling

While this list of ingredients may seem a little intimidating, it basically breaks down to potatoes, onions, and a ton of spices. If you aren’t familiar with chaat masala it’s a very common multi-purpose spice blend. I have only seen it being sold at speciality Indian Grocery Stores, so unfortunately, it is not the most accessible ingredient for everyone. However, if you do have a South Asian grocery store in your area that carries this, it’s definitely worth snagging. You can use it on all sorts of street foods, chaats, and even on fruit.

Another interesting spice here is amchur which is a mango powder. It adds a really unique and tangy flavor to dishes and is also worth investing in. I add it to pretty much all my tarkas. The only ingredient here that I think isn’t super necessary is the hing. Hing, otherwise known as asafoetida, adds what I can only describe as “warmth” to a dish. It has a lovely flavor, but since I know it can be hard to find, I’d say you’d be okay without it too. It won’t make or break this dish.

• Oil
• Gold potatoes
• Chaat masala
• Red chili powder
• Coriander powder
• Garam masala
• Amchur
• Cumin
• Haldi
• Pinch of hing
• Garlic
• Ginger
• Red onions
• Water

Cilantro-Mint Chutney

This chutney is the simplest part of this dish and really easily customizable. You can skip the mint if you want or vary the ratios between the cilantro and mint as you please. You can add more or less spices or use only lemon or yogurt for the tangy element instead of both. It’s pretty hard to mess up!

• Yogurt
• Cilantro 
• Mint 
• Jalapeño
• Salt 
• Cumin powder
• Amchur powder
• Garlic powder
• Ginger powder

Instant Pickled Onions

For these pickled onions it’s important to use red onions not yellow. Red onions have a natural touch of sweetness that really works well in this dish. Also, for chili powder, you can use regular instead of kashmiri. However, I like kashmiri in particular because it’s a little milder so I can be more heavy handed with it. Plus it has a really bright red tone that adds a fantastic color to the pickles.

As far as the chaat masala, this is pretty non-negotiable. I’ve never seen another spice blend like it. It’s super salty and sour, and pretty essential for desi street foods! If I had to compare it to something I’d say it’s a little like tajin. Not in the flavor profile, but for the manner in which it’s used. You can pop it on top of street food or even over fruit.

• Oil
• Red onion
• Lime
• Chaat masala
• Red chili powder

Additional Toppings

• Green chillies soaked in vinegar
• Extra chaat masala to put on top off your aloo filling before serving

Process + Keys to Success:

Frankie

• Before doing anything I like to soak some green chillies in white vinegar and set them aside to use later. Even soaking them for 20 minutes or so is enough time, so doing this first means they’ll be ready by the time you’ve prepared everything else!
• Next, boil/microwave your potatoes, peel them, and then mash them lightly and set aside
• Sauté your red onions in oil until translucent and then add in all of your spices. Make sure to turn your heat down low before adding the spices so they don’t burn. I also like to prep all of my ingredients beforehand, so I suggest mixing all of your spices in a separate bowl before you begin sauteing your onions, so you’re not running around during the cooking process looking for what you need.
• After your spices have simmered on low heat for about 30 seconds, add in your boiled potatoes and water, and mix everything together well so that the spices are evenly distributed throughout the mixture. The amount of water you need may vary so start off with less and then add more as needed to get the right texture. (It should be the texture of mashed potatoes almost)

Cilantro-Mint Chutney

• Simply toss all of your ingredients into a food processor and blend until the mixture turns into a smooth chutney.

Pickled Onions

• Sauté your onions in oil until they soften and then add the juice of an entire lime.
• cook on low-medium heat; you should see the onions turn bright pink.
• Add your red chili powder and chaat masala, and cook until the onions have completely wilted and all of the lime juice has been absorbed.

How I Cook my Tortillas:

I mix equal parts of butter and tapatio hot sauce in a separate bowl, and then cover each side of my tortilla in this mixture. Then I fry my tortilla on low heat. It’s important to make sure the heat is low because otherwise the spices from the hot sauce will make you cough! lol3. Also feel free to use a paratha or roti instead!

More Recipes You’ll Love

• Paneer Tikka Roll
• Cheesy Paneer Momos
• Delhi Street Style Potatoes