Vegetarian Chapati Wraps with Spiced Mashed Potatoes
By Nicole KonstantinakosPublished on April 5, 2026
Time
1¼ hours
Yield
Serves 4
Ingredients
Before You Begin
You can use store-bought pickled red onions, or make your own. We like to make our own chapati, but you can also use store-bought paratha, roti, or even whole-wheat tortillas instead. We do not recommend naan or other thicker flatbreads. Serve with Cilantro-Mint Chutney.
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Line rimmed baking sheet with aluminum foil. Toss 12 ounces cauliflower florets, cut into 1-inch pieces; 1 rinsed can chickpeas; 1 tablespoon vegetable oil; ¾ teaspoon garam masala; and ¼ teaspoon table salt together in bowl. Spread cauliflower mixture in even layer on prepared sheet and roast, stirring halfway through roasting, until cauliflower is spotty brown and tender, about 10 minutes; set aside. (Cauliflower mixture can be refrigerated for up to 24 hours; let come to room temperature before serving.)
- Place 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces, and remaining ½ teaspoon salt in large saucepan, add cold water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender, about 12 minutes; drain well.
- Heat remaining 1 tablespoon oil in now-empty saucepan over medium heat until shimmering. Add 1 minced shallot and cook until softened and lightly browned, 3 to 5 minutes. Stir in 3 minced garlic cloves, 1 tablespoon grated ginger, 1 teaspoon ground turmeric, ⅛ teaspoon ground coriander, and pinch cayenne pepper and cook until fragrant, about 30 seconds. Stir in ½ cup canned coconut milk, scraping up any browned bits, and bring to simmer. Stir in potatoes, then remove from heat and mash with potato masher until mostly smooth, about 2 minutes. Season with salt to taste; set aside. (Potato mixture can be refrigerated for up to 24 hours; reheat in microwave, covered, before serving.)
- Divide potato mixture evenly among 4 chapati, then spread in even layer over half of each chapati. Divide cauliflower mixture evenly over potato mixture, then top each with 2 tablespoons cilantro-mint chutney and 2 tablespoons pickled red onion. Roll into cone shape and serve.
Time
1¼ hoursYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
In Mumbai, handheld street foods like the frankie are iconic. Created in 1969 by Tibb’s Frankie in Bombay, the original is built on a flaky paratha that’s often layered with egg and wrapped around a boldly spiced filling, typically finished with a sprinkling of tangy chaat masala. While often compared to kathi rolls, frankies have a distinct identity rooted in their technique and seasoning. This recipe is a vegetable-forward adaptation, focused on a hearty filling of roasted cauliflower and chickpeas seasoned with earthier garam masala. Instead of paratha, we use a flatbread that comes together quickly and we skip the egg layer. A spiced potato mash enriched with coconut milk, ginger, garlic, turmeric, and coriander adds richness. Before the wrap is rolled, sweet-spicy pickled onions and a fresh herbal chutney bring brightness to our ode to the frankie.
Before You Begin
You can use store-bought pickled red onions, or make your own. We like to make our own chapati, but you can also use store-bought paratha, roti, or even whole-wheat tortillas instead. We do not recommend naan or other thicker flatbreads. Serve with Cilantro-Mint Chutney.
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Line rimmed baking sheet with aluminum foil. Toss 12 ounces cauliflower florets, cut into 1-inch pieces; 1 rinsed can chickpeas; 1 tablespoon vegetable oil; ¾ teaspoon garam masala; and ¼ teaspoon table salt together in bowl. Spread cauliflower mixture in even layer on prepared sheet and roast, stirring halfway through roasting, until cauliflower is spotty brown and tender, about 10 minutes; set aside. (Cauliflower mixture can be refrigerated for up to 24 hours; let come to room temperature before serving.)
- Place 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces, and remaining ½ teaspoon salt in large saucepan, add cold water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender, about 12 minutes; drain well.
- Heat remaining 1 tablespoon oil in now-empty saucepan over medium heat until shimmering. Add 1 minced shallot and cook until softened and lightly browned, 3 to 5 minutes. Stir in 3 minced garlic cloves, 1 tablespoon grated ginger, 1 teaspoon ground turmeric, ⅛ teaspoon ground coriander, and pinch cayenne pepper and cook until fragrant, about 30 seconds. Stir in ½ cup canned coconut milk, scraping up any browned bits, and bring to simmer. Stir in potatoes, then remove from heat and mash with potato masher until mostly smooth, about 2 minutes. Season with salt to taste; set aside. (Potato mixture can be refrigerated for up to 24 hours; reheat in microwave, covered, before serving.)
- Divide potato mixture evenly among 4 chapati, then spread in even layer over half of each chapati. Divide cauliflower mixture evenly over potato mixture, then top each with 2 tablespoons cilantro-mint chutney and 2 tablespoons pickled red onion. Roll into cone shape and serve.
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