Bombay Frankie Wrap (Aloo Frankie)

Ingredients

• 4 whole wheat tortillas or store-bought roti (about 8 inches)
• 4 medium potatoes, boiled and peeled
• 1 tbsp vegetable oil, plus more for the pan
• 1 tsp cumin seeds
• 1-inch piece ginger, grated
• 1 green chili, minced
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1/2 tsp amchur (dried mango powder) or lemon juice
• Salt, to taste
• 1 small red onion, thinly sliced
• 4 tbsp green chutney (coriander-mint)
• 2 tbsp pickled green chilies, chopped
• 2 tbsp butter

Before you cook

• Boil the potatoes until fork-tender, then peel and roughly mash them.
• Thinly slice the onion.

Steps

1. Heat 1 tablespoon of oil in a pan over medium heat.
2. Add the cumin seeds and let them sizzle for 30 seconds.
3. Stir in the ginger and green chili and cook for 1 minute.
4. Add the mashed potatoes, garam masala, turmeric, amchur and salt.
5. Cook the potato mixture for 5 minutes, stirring, until everything is evenly spiced and warmed through.
6. Take the pan off the heat and let the potato filling cool slightly.
7. Heat a dry griddle or skillet over medium heat.
8. Warm each tortilla on the griddle for 30 seconds per side, brushing lightly with butter.
9. Lay a warm tortilla flat and spread 1 tablespoon of green chutney across the center.
10. Spoon a quarter of the potato filling in a line down the middle.
11. Scatter some sliced onion and pickled chilies over the filling.
12. Fold the bottom of the tortilla up over the filling, then roll it into a tight cylinder.
13. Wrap the bottom half in foil or parchment to hold its shape.
14. Repeat with the remaining tortillas and filling, then serve immediately.