These aloo frankie rolls are essentially a wrap stuffed with spicy potatoes, cilantro chutney, street-style pickled onions, and green chillies soaked in vinegar.

Aloo frankie rolls are one of my all-time favorite street foods aside from kathi rolls! So, of course, this recipe was 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.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

What are Aloo Frankie Rolls?

If you’ve never heard of aloo frankie rolls, you’re really missing out. These savory street-food wraps are filled with a spicy potato filling and topped off with chutney, pickled onions, and green chillies.

What If I Don’t Have All of the Ingredients for the 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!

Frankie Roll Filling – Ingredient Breakdown:

While this list of ingredients may seem a little intimidating, it basically breaks down to potatoes, onions, and a ton of spices.

• Oil
• Gold potatoes
• Red onions
• Chaat masala
• Kashmiri mirch (red chili powder)
• Coriander powder
• Garam masala
• Amchoor (mango powder)
• Cumin
• Haldi (turmeric)
• Hing (asafoetida)
• Garlic
• Ginger

Aloo Frankie Rolls – Instructions:

1. To make your aloo frankie rolls, 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!
2. Next, boil or microwave your potatoes, peel them, and then mash them lightly and set aside.
3. 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.
4. 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 for your aloo frankie roll filling. (It should be the texture of mashed potatoes almost).

Looking For More Recipes? Check These Out!

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

VG

(4)

Aloo Frankie Rolls

A spicy, savory, potato-filled wrap served with cilantro chutney and instant pickled onions!

pin recipe Print recipe

Ingredients

Frankie Roll Filling

• 1 tbsp oil
• 2 gold potatoes
• 1/2 tsp chaat masala
• 1/2 tsp red chili powder
• 1/2 tsp coriander powder
• 1/4 tsp garam masala
• 1/4 tsp amchur
• 3/4 tsp cumin
• 1/8 tsp haldi
• Pinch of hing
• 3/4 tsp garlic powder
• 1/8 tsp ginger powder
• ~1/4 c chopped red onions
• 1/2 c water

Cilantro-Mint Chutney

• 3 tbsp yogurt
• 2 tbsp cilantro (finely chopped + tightly packed)
• 2 tbsp mint (finely chopped + tightly packed)
• 1 tbsp jalapeño finely chopped + tightly packed)
• 1/8 tsp salt (or to taste)
• 1/8 tsp cumin powder
• 1/8 tsp amchur powder
• 1/8 tsp garlic powder
• 1/8 tsp ginger powder

Instant Pickled Onions

• 2-3 tsp oil
• 1/4 large red onion
• 1 lime
• 3/4 tsp chaat masala
• 3/4 tsp red chili powder

Additional Toppings

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

Instructions

Frankie Rolls

• 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.

Notes

How I Cook My Tortillas:
1. 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
2. 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! lol
3. Also feel free to use a parantha or roti instead!