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Easy Frankie Roll Recipe (Aloo)

This homemade aloo Frankie recipe tastes just like Mumbai street food — spicy potato filling, fresh chutney, pink pickled onions, and all the classic tangy, spicy flavors.

Prep Time15

Cook Time20

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: Indian

Servings:

Author: Shreya Walia

Ingredients

Potato 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
1/8 tsp hing
3/4 tsp garlic powder
1/8 tsp ginger powder
1/4 c red onions chopped
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

1 tbsp oil
1/4 large red onion
1 lime
3/4 tsp chaat masala
3/4 tsp red chili powder

Other

4 rotis tortillas and parathas work well too
2 Green chillies
1/8 c white vinegar
chaat masala for serving

Instructions

Soak the chilies: Cover sliced green chilies in white vinegar and set aside while prepping the rest of the components so they develop tang and heat.
Prepare the potatoes: Boil or microwave the potatoes until soft, peel them, lightly mash, and set aside.
Sauté the onions and spices: Heat oil and sauté red onions until translucent, then reduce the heat and add all the spices, letting them bloom gently without burning.
Build the potato filling: Add the mashed potatoes and water, mixing until the texture resembles creamy mashed potatoes, adjusting water as needed for consistency.
Blend the chutney: Combine yogurt, cilantro, mint, jalapeño, salt, cumin, amchur, garlic powder, and ginger powder in a blender and process until smooth and vibrant.
Make the pickled onions: Sauté sliced onions in oil, add lime juice, and cook until bright pink and wilted, then sprinkle in chili powder and chaat masala and simmer until the liquid evaporates.
Assemble the frankie: Warm your roti or paratha, spread on chutney, add a generous layer of potato filling, top with pickled onions, vinegar-soaked chilies, and extra chaat masala, then roll tightly and serve warm.

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 paratha or roti instead!

Storage: Store potato filling for 2–3 days. Reheat with a splash of water to restore creaminess.
Roti Tips: Homemade or store-bought rotis both work — just make sure they’re soft and pliable so they roll well.
Heat Level: Adjust the chili powder and jalapeño to taste. Vinegar-soaked chilies add heat without overwhelming the filling.
Chutney Consistency: If it thickens in the fridge, loosen with a teaspoon of water before using.

Variations

Paneer Frankie: Add paneer tikka strips for extra protein and richness.
Cheese Frankie: Add a sprinkle of cheese over the hot potato filling for that Mumbai street-style “cheese aloo frankie.”
Mixed Veg Frankie: Mix in sautéed peppers and cabbage for a veggie-loaded wrap.
Spicy Tandoori Frankie: Add tandoori masala to the potato mixture for a smoky twist.

Nutrition