Mumbai no Frankie

Mumbai no Frankie

Bombay lamb wrap

Mr Todiwala's Bombay
Helen Cathcart

This was once Bombay’s hot selling (non-vegetarian) street snack until it was overcome by modern American junk food but this stuffed, rolled chapatti is still a favourite with many. The egg roti can be eaten separately from the meat as part of a main course, or, as here, made into a snack to eat on the go. To make your own red chilli paste, soak dried red chillies in a little water, until they become swollen and soft. Snip into pieces with scissors. Purée in a clean coffee grinder or small food processor. Place in a clean screw-topped jar and cover with a thin layer of sunflower oil to prevent air getting to it. Store in the refrigerator.



Quantity Ingredient
500g lean, boneless lamb, cut in 1 cm dice
2 tablespoons sunflower or rapeseed oil
2 onions, very finely chopped
2 tablespoons ginger and garlic paste
or 5-6 garlic cloves, crushed, and 1 tablespoon grated fresh ginger
1 tablespoon ground coriander
1 teaspoon ground cumin
1 tablespoon red chilli paste
salt, to taste
60-75ml thick, plain yoghurt
1-2 tomatoes, chopped, (optional)
1 tablespoon lemon juice
1 tablespoon mint leaves, chopped
2 tablespoon chopped coriander leaves
1 teaspoon garam masala

Egg roti

Quantity Ingredient
2 eggs
chilli powder, (optional)
sunflower oil, ghee or butter for frying
6 small flour tortillas or plain flour chapattis
1-2 onions, thinly sliced
2 teaspoons coriander leaves, chopped
12-18 mint leaves, shredded or snipped with scissors


  1. First make the filling. Wash and drain the lamb well in a colander.
  2. Heat the oil in a flameproof casserole or heavy-based saucepan and brown the lamb quickly on all sides. Stir often enough so that all sides get evenly browned and the meat is dry.
  3. Add the chopped onions, the ginger and garlic paste, ground coriander, cumin and chilli paste.
  4. Sauté until the onions and the masala start to brown and get a rich dark colour.
  5. Keep scraping the bottom as you go along with a flat wooden spatula to prevent sticking and burning. Add a little water if necessary. The addition of water will also help to prevent the spices from burning as well as aid more even colouring and cooking.
  6. Check the salt and add as desired.
  7. Lower the heat and cover the pan. Cook for 30 minutes then stir in the yoghurt and tomatoes, if using, cover and continue to cook for about 30 minutes or until the lamb is really tender and bathed in a rich, thick sauce.
  8. When the lamb is cooked add the lemon juice, the mint, coriander and garam masala. Taste and re-season, if necessary. Cover and set aside. Later you may like to remove any excess oil floating on the top with a tablespoon and save it for future use in other lamb dishes. Reheat just before serving.
  9. To make the Frankies: beat the eggs well and add 2 tablespoons of water. Add a pinch of salt and, if you like, a pinch of chilli powder. Heat a little oil, butter or ghee in a frying pan, tava or griddle pan over a medium heat. Swirl round (there should be just enough to coat the pan). Pour off excess. Add a tortilla or chapatti to the pan and pour a little egg on the top, enough to just coat the surface. You may like to brush the egg on instead though the Indians definitely prefer a thicker coating of egg. The omelette-like taste of the chapatti enhances the flavour of the Frankie.
  10. As soon as you see the egg coagulating flip it over and coat the other side. Then flip again.
  11. When both sides are golden brown remove on to a plate and keep warm. Wipe out the pan, add a little more oil, butter or ghee, reheat then repeat the whole wiping, greasing and cooking process with the remaining breads and egg.
  12. Place one tablespoon of the lamb, or more if required, along one side of an egg roti. Sprinkle with sliced onion, chopped coriander and mint, and roll up. Repeat with the remaining rotis and lamb and serve.
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