This easy and delicious frankie recipe is perfect portable Indian food. Packed with roasted veggies, fresh salad and cool chutney.
Course: lunch, Main Course
Keyword: curry, wraps
6Roti wrapsCould change with a Naan or a wheat wrap
1Cauliflower headCut into florets
1/2CupCilantro Mint ChutneyOptional
Peel, chop and boil the potatoes for 15 min. Enough time for the potato to easily be mashed with a fork. Drain but reserve about ½ a cup of water. Add in the curry powder, turmeric, the reserved water and a pinch of salt. Cover and set aside.
Turn your oven to 350F. On a baking tray mix the cauliflower, chickpeas, Chaat masala and olive oil. Ensure everything is coated and bake in the oven for about 25min. Give it a stir after about 15min.
Heat your roti and then assembly. Spread a thin layer of the potato mash on the base of the roti. Then add your roasted veggies and any other fillings you like.