It was a sticky Bombay evening, the kind where the city’s perpetual hum feels louder, yet somehow, the world feels just right. That’s when it happened. At a street-side stall in Lokhandwala Complex, I had my first-ever Frankie Roll. I still remember the tantalizing aroma—spiced potatoes, charred vegetables, a drizzle of tangy chutney, all wrapped in a flaky, buttery paratha. One bite, and I was a goner. Love at first bite, if you will. And thus began my lifelong obsession with recreating that perfect frankie.
Moving to the U.S. didn’t dampen my craving; it only fueled my quest to chase that nostalgic taste. What started as a humble attempt to roll up childhood memories in my kitchen turned into an exploration of spices, stories, and, ultimately, the creation of my Wraps & Frankie Masala Blend. This recipe is my homage to that memory—a love letter to the frankie stalls of Bombay and the joy of rolling up life’s best flavors into one perfect bite.
A Bite of Frankie History
The Bombay Frankie is said to have been born in the bustling streets of Mumbai in the 1960s. Inspired by the global appeal of wraps and rolls, this street food sensation was the Indian answer to quick, handheld meals. It got its name from Tibb’s Frankie, the iconic chain that made it popular. Rumor has it that the original frankie was inspired by the Lebanese shawarma, but it quickly took on its own Indian identity, wrapped in a paratha instead of pita and packed with spices that sing of home.
Over the years, frankie rolls have evolved to include everything from spiced potatoes and paneer to chicken, mutton, and even Chinese-style fillings. But no matter how they’ve changed, the heart of the frankie lies in its spices—bold, aromatic, and unapologetically Indian.
The Magic of Spices in Our Blend
The secret to any good frankie lies in the seasoning. Our Wraps & Frankie Masala Blend is crafted with care, drawing inspiration from traditional street food recipes while incorporating the goodness of Ayurveda. Here’s why each spice plays an essential role:
- Coriander: Adds a citrusy brightness and is believed to aid digestion.
- Cumin: Offers an earthy depth while boosting metabolism and promoting gut health.
- Red Chilies: Bring the heat and are rich in capsaicin, which has anti-inflammatory properties.
- Turmeric: The golden spice with anti-inflammatory and antioxidant benefits.
- Dry Mango (Amchur): Gives a tangy punch that’s essential to the signature frankie flavor and aids in digestion.
- Black Pepper: Enhances the bioavailability of turmeric and adds a subtle, peppery kick.
- Asafoetida (Hing): A digestive aid that adds an umami-like depth.
- Sumac and Pomegranate: A nod to the frankie’s shawarma inspiration, these spices add a sweet-tangy complexity.
Every ingredient in our blend is chosen not just for its flavor but for its health benefits, making the frankie not just a treat for the taste buds but also a gift to your body.
The Recipe: Bombay Frankie Roll
Dear Tibb’s Family – my version of this recipe this a just a humble attempt to recreate & keep alive the memory of your iconic Frankie Roll creation. Please accept my thanks, love & much gratitude!
Ingredients (Makes 4 rolls)
For the Paratha:
- 2 cups all-purpose flour (or whole wheat flour)
- 1 tbsp oil or ghee
- Water, as needed
- Pinch of salt
For the Filling:
- 3 medium potatoes, boiled and mashed
- 1 tsp Wraps & Frankie Masala Blend
- ½ tsp turmeric powder
- 1 small onion, finely chopped
- 1 green chili, minced
- 1 tbsp oil
- Salt to taste
For the Assembly:
- 1 medium onion, sliced
- 1 small cucumber, julienned
- 4 tbsp mint chutney (optional)
- 4 tbsp ketchup
- 4 parathas
- Butter or ghee for cooking
Instructions
- Make the Paratha:
- Combine flour, salt, and oil in a bowl. Add water gradually to form a soft dough. Let it rest for 20 minutes.
- Divide into 4 balls, roll into thin discs, and cook on a hot skillet until lightly golden on both sides. Brush with butter and set aside.
- Prepare the Filling:
- Heat oil in a pan and sauté onions and green chili until softened.
- Add turmeric, Wraps & Frankie Masala Blend, and mashed potatoes. Mix well and season with salt. Cook for 2-3 minutes and set aside.
- Assemble the Frankie Roll:
- Lay a paratha flat. Spread a thin layer of mint chutney and ketchup.
- Place a portion of the potato filling in the center. Add a few onion slices and cucumber juliennes.
- Roll tightly and toast on a skillet with a bit of butter for a crispy finish.
- Serve:
- Serve hot with extra chutney or ketchup on the side. Relish the explosion of flavors and textures!
As I stand in my U.S. kitchen, wrapping up these frankies, I’m transported back to Lokhandwala Complex, Bombay—the bustling streets, the sizzle of parathas on a hot griddle, and that unforgettable first bite. Recreating that magic here has been both a challenge and a joy, but this recipe, seasoned with our Wraps & Frankie Masala Blend, brings me closer to that memory every single time.
So, roll up your sleeves, roll out the parathas, and roll in the nostalgia. Whether you’re making this for the first time or reliving a memory of your own, know that each bite is a tribute to the frankie stalls of Bombay and the timeless joy of good food.
What’s your favorite frankie filling? Share your ideas and stories—we’d love to hear them!
