Potato Tikki Frankie Recipe – Indian Street Food Wraps

Last Updated on 4 months by Neha Deshmukh

Potato Tikki Frankie Recipe – Indian Street Food Wraps

Hey everyone! If you’re anything like me, you absolutely love a good street food fix. And honestly, few things hit the spot quite like a crispy, flavorful Potato Tikki Frankie. It’s the perfect blend of textures and tastes – soft potatoes, crunchy tikkis, fresh veggies, and a cool, tangy raita, all wrapped up in a warm roti. I first made these when I was craving the frankies I had on a trip to Mumbai, and I’ve been perfecting the recipe ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Potato Tikki Frankie recipe is a winner for so many reasons. It’s incredibly satisfying, packed with flavor, and surprisingly easy to make at home. Plus, it’s a fantastic way to use up leftover boiled potatoes! It’s a fun recipe to get the whole family involved with – everyone loves assembling their own frankies. And honestly, who can resist a good Indian wrap?

Ingredients

Here’s what you’ll need to create these delicious Potato Tikki Frankies:

• 3 medium potatoes
• 1 cup whole wheat flour (atta)
• 1 cup curd (yogurt)
• 0.5 teaspoon roasted cumin powder
• 0.25 teaspoon red chili powder
• 0.25 teaspoon chaat masala
• 1 tablespoon sugar
• 2 teaspoons chopped coriander leaves
• 0.33 cup sliced onions
• 1 small carrot (grated)
• 2 tablespoons cornstarch
• 2 tablespoons oil (for frying)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Whole Wheat Flour (Atta): I highly recommend using whole wheat flour for the rotis. It adds a lovely nutty flavor and makes them a bit more wholesome. You can find it at most Indian grocery stores, or even online.
• Chaat Masala: This spice blend is key to that authentic street food flavor. Different regions in India have slightly different chaat masala blends, so feel free to use your favorite!
• Potatoes: Use a good quality, starchy potato like Yukon Gold or Russet. They’ll hold their shape better when grated and fried. Don’t skimp on the potato quality – it really impacts the final texture!
• Curd (Yogurt): Full-fat curd gives the raita the best creamy texture.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the raita. In a bowl, whisk together the curd, roasted cumin powder, red chili powder, chaat masala, sugar, and coriander leaves. Give it a good mix and then pop it in the fridge to let the flavors meld.
2. Next, slice your onions and sprinkle them with a little salt. Let them sit for about 15-20 minutes. This takes away some of the harshness and makes them much more pleasant to eat raw.
3. While the onions are doing their thing, boil, peel, and grate the potatoes. I like to use the coarse side of the grater for a bit of texture.
4. Now, in a bowl, combine the grated potatoes with a pinch of salt, red chili powder, chaat masala, and the cornstarch. The cornstarch helps bind everything together. Mix well until it forms a slightly sticky mixture.
5. Shape the potato mixture into small patties (tikkis). They should be about 2-3 inches in diameter.
6. Heat the oil in a pan over medium heat. Carefully place the tikkis in the hot oil and fry until they’re golden brown and crispy on both sides. Drain them on paper towels to remove any excess oil.
7. While the tikkis are frying, let’s make the rotis. Knead the whole wheat flour with a little water to form a soft, pliable dough. Roll out the dough into thin rotis.
8. Cook the rotis on a hot tava (flat griddle) until they’re soft and lightly blistered. You can brush them with a little ghee or oil if you like.
9. Time to assemble! Place two tikkis on a roti. Top with the sliced onions, grated carrot, a generous dollop of raita, and a sprinkle of chaat masala.
10. Fold the roti over the filling, tucking in the sides to create a neat wrap. Secure it with a toothpick if needed.

Expert Tips

• Don’t overcrowd the pan when frying the tikkis. Fry them in batches to ensure they get nice and crispy.
• Make sure your tava is hot enough before cooking the rotis. This will help them cook evenly and develop those lovely blisters.
• For extra flavor, you can add a squeeze of lemon juice to the potato mixture.

Variations

• Spicy Frankie: Add a pinch of cayenne pepper or a chopped green chili to the potato mixture for an extra kick. My friend, Priya, loves to add a dash of habanero powder!
• Cheese Frankie: Sprinkle some grated paneer or mozzarella cheese over the tikkis before folding the roti.
• Veggie Loaded Frankie: Add other veggies like chopped bell peppers, cabbage, or spinach to the filling.

Vegan Adaptation

To make this recipe vegan, simply substitute the curd in the raita with a plant-based yogurt alternative like cashew or soy yogurt.

Gluten-Free Adaptation

If you’re gluten-free, you can use gluten-free roti options made from flours like rice flour, jowar flour, or bajra flour.

Spice Level Adjustment

Adjust the amount of red chili powder and chaat masala to suit your spice preference. Start with a smaller amount and add more to taste.

Festival Adaptations

These frankies are perfect for Navratri, where you can enjoy them as a vrat (fasting) meal by using sabudana (tapioca pearls) instead of potatoes. They’re also a huge hit at street food festivals!

Serving Suggestions

Serve the Potato Tikki Frankies immediately while they’re still warm and crispy. They’re delicious on their own, or you can pair them with a side of chutney or pickle.

Storage Instructions

Frankies are best enjoyed fresh. However, you can store the potato tikkis and rotis separately in the refrigerator for up to 2 days. Reheat the tikkis in a pan or oven and warm the rotis before assembling.

FAQs

What is a Frankie and where does it originate from?

A Frankie is a popular Indian street food wrap that originated in Mumbai. It typically consists of a filling (like potato tikki, paneer, or chicken) wrapped in a roti or paratha, along with various sauces and toppings.

Can I make the potato tikkis ahead of time?

Yes, you can! Make the tikkis and store them in the refrigerator for up to 24 hours before frying.

What is the best way to prevent the frankie from becoming soggy?

Make sure the tikkis are well-drained after frying and don’t add too much raita. Serve immediately!

Can I use a different type of flour for the roti?

Absolutely! You can experiment with different flours like maida (all-purpose flour) or a mix of whole wheat and all-purpose flour.

What can I substitute for curd (yogurt) in the raita?

As mentioned before, plant-based yogurts work great! You could also use sour cream or even a thick Greek yogurt.