The humble frankie has risen to become one of the most iconic street foods of Mumbai. Whether you're looking for a quick lunch or late night snack, the city's streets are lined with red carts and kiosks selling this beloved snack. Bite into a classic chicken or paneer frankie and you're hit with an explosion of flavours - tender meat or vegetables infused with ginger, garlic, and Indian spices like coriander and chilli. The soft chapati wraps it all up in a neat and portable package, perfect for eating on the go. Frankies also come in many vegetarian, vegan and global fusion varieties that use fillings like potatoes, seasonal vegetables, eggs and paneer. Sauces like mint and tamarind chutneys add extra layers of tang and heat. The options cater to all tastes and diets.
On weekends, especially, the aroma of sizzling masalas draws huge crowds who wait patiently in long queues for their fix. Some say a trip to Mumbai is incomplete without tasting its signature frankie at least once. Over time, this simple snack has become ingrained in the city's culture and identity. The frankie is now synonymous with Mumbai street food culture - an iconic dish beloved by locals and visitors alike.
The exact story behind how the iconic Mumbai Frankie came to be is disputed, with competing claims about its invention in the late 1960s and early 1970s. Let us examine the various accounts and attempts to piece together how this hybrid street food emerged.
Inspiration from Abroad
One account traces Frankie's inspiration back to a work trip taken by Amarjit Singh Tibb in the late 1960s. During his time in Beirut, Tibb discovered Lebanese shawarma - meat roasted on a vertical spit and stuffed into soft pita bread. He was enthralled by the flavours and envisioned recreating this snack back home in Mumbai with an Indian twist.
An Indian Experiment
Upon his return in 1969, Tibb partnered with his wife to experiment in the kitchen. While the shawarma used lamb and pita bread, Tibb substituted familiar Indian spices, curries and chicken or vegetables. He also opted for egg-fried paratha flatbread in place of pita. Through trials, Tibb was said to have perfected the balance of flavours and texture in his Indian-inspired version.
Invention in Mumbai
According to Tibb's account, he was the first to serve his creation to hungry commuters near his Mumbai home, thus inventing the Frankie. He named it after legendary West Indian cricketer Frank Worrell, who was popular in India at the time. Tibb formalised the business as Tibb's Frankie in 1972 and steadily expanded operations.
Competing Claims of Origin
However, some contest Tibb's story and instead credit the Frankie's invention to a street vendor named Mohammed Ali in Kolkata in the early 1970s. In this version, Ali would wrap leftover restaurant food in chapati and sell it cheaply, with the Frankie gaining popularity and spreading across India from Kolkata.
Rise to Iconic Status
Regardless of where it originated, there is no dispute that over the following decades, the Frankie emerged as an iconic Mumbai street food. Tibb's outlets popularised the snack across 15 Indian cities. Variations using fillings like potatoes, vegetables, and meats became popular. Today, the Frankie remains indelibly linked to Mumbai's culture and cuisine.
As seen, the exact origins of the beloved Frankie remain contested. Both Tibb and Ali's accounts offer plausible early origin stories for this hybrid Indian street food. Further research may be needed to definitively establish where the first Frankie was truly invented.
Classic Recipes
The street food version is of course, unhealthy, if you wish to make your own, here are some simple recipes:
1. Classic Chicken Frankie
Ingredients:
- 250g chicken breasts, diced
- 1 tsp ginger-garlic paste
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1/4 tsp coriander powder
- Salt to taste
- 2 tbsp oil
- 1 medium onion, finely diced
- 1 medium tomato, finely diced
- 1 green chilli, finely diced
- 1 chapati
- Mint chutney for serving
Instructions:
- Season chicken with ginger-garlic paste and spices.
- Heat oil in a pan and cook chicken till no longer pink.
- Add onions and cook till translucent.
- Add tomatoes and green chilli. Cook for 2-3 minutes.
- Warm chapati and fill with chicken mixture.
- Roll up and serve with mint chutney.
2. Paneer Frankie
Ingredients:
- 250g paneer, diced
- 1 medium potato, boiled and diced
- 1/4 tsp turmeric powder
- 1/4 tsp coriander powder
- Salt to taste
- 1 tbsp oil
- 1/4 tsp cumin seeds
- 1 green chilli, sliced
- 1 chapati
- Tomato ketchup for serving
Instructions:
- Toss paneer and potato with spices and salt.
- Heat oil in a pan and crackle cumin seeds.
- Add paneer mixture and chilli. Sauté for 2-3 minutes.
- Warm chapati and fill with paneer mixture.
- Roll up and serve with tomato ketchup.
3. Veg Frankie
Ingredients:
- 1 medium potato, boiled and diced
- 1 medium carrot, diced
- 1/4 cup green peas
- 1/4 cup cauliflower florets
- 1/4 tsp turmeric powder
- 1/4 tsp coriander powder
- Salt to taste
- 1 tbsp oil
- 1/4 tsp mustard seeds
- Pinch of asafoetida
- 1 chapati
- Tomato ketchup for serving
Instructions:
- Toss vegetables with spices and salt.
- Heat oil in a pan and crackle mustard seeds.
- Add asafoetida and vegetable mixture. Sauté for 2-3 minutes.
- Warm chapati and fill with vegetable mixture.
- Roll up and serve with tomato ketchup.
While the true origins may never be known definitively, what is clear is the profound impact the humble frankie has had on Mumbai's culture and cuisine. Whether invented in the city or brought over from Kolkata, this hybrid street food has come to symbolise the cosmopolitan and fusion nature of Mumbai. Going forward, Frankie's legacy will surely inspire more fusion foods that blend Indian spices and techniques with global influences.