Tibbs Style Mutton Frankie
The iconic Mumbai street roll with juicy meat and tangy masala.
About this dish
The Frankie was invented by Amarjit Tibb in 1969, inspired by the Lebanese shawarma but adapted for the Indian palate. It is the quintessential Mumbai street food, consisting of a juicy meat filling wrapped in a 'maida' (refined flour) roti that is coated in egg. What makes it a 'Frankie' and not a 'Roll' is the specific acidic masala and the absence of vegetables like raw cabbage or heavy mayonnaise.
Ingredients
Mutton Filling
- 400g Mutton mince (Keema) or finely diced boneless mutton
- 2 medium Onions, finely chopped
- 1 tbsp Ginger-garlic paste
- 2 tsp Red chili powder
- 1 tsp Garam masala
- 2 tbsp Oil
Frankie Masala (The Secret)
- 1 tbsp Amchur (Dry mango powder)
- 1 tsp Chaat masala
- 1/2 tsp Black salt
- 1/2 tsp Roasted cumin powder
- 1/2 tsp Chili powder
The Wrap & Assembly
- 4 large Maida (refined flour) rotis, semi-cooked
- 2 Eggs, whisked with a pinch of salt
- 1/2 cup Vinegar-soaked chilies (sliced green chilies in white vinegar)
- 1/2 cup Finely chopped red onions
Method
- 1
Cook the Mutton
Heat oil in a pan and sauté the onions until translucent and soft. Add ginger-garlic paste and cook until the raw smell disappears. Add the mutton and spices, searing the meat on high heat for 5 minutes before lowering the heat and cooking until tender and completely dry. The filling must not have gravy, or the roll will become soggy.
- 2
Mix the Frankie Masala
In a small dry bowl, whisk together the amchur, chaat masala, black salt, cumin, and chili powder. This dry spice blend is the soul of the dish, providing the sharp, tangy kick that cuts through the richness of the meat.
- 3
Prepare the Vinegar Chilies
At least 30 minutes before assembly, soak sliced green chilies in plain white vinegar. This softens the heat of the chilies and provides the essential acidic brightness found in Tibbs-style rolls.
- 4
Toast the Roti
Heat a flat tawa and lightly toast the maida roti with a little butter or oil until warm but still soft and pliable. Do not let it get crispy, as it needs to roll without cracking.
- 5
Apply the Egg
Pour 2 tablespoons of whisked egg onto the hot tawa and immediately place the roti on top of the liquid egg. Press down so the egg sticks to one side of the roti. Flip once the egg is set and cook for 30 seconds.
- 6
Assembly
Place the roti egg-side up on a clean surface. Arrange a line of mutton filling down the center. Sprinkle a generous teaspoon of the Frankie masala over the meat, followed by a few vinegar-soaked chilies and a handful of raw onions.
- 7
The Roll
Fold the bottom inch of the roti upward, then roll tightly from one side to the other. Wrap the bottom half in tissue paper or foil to hold it together, ensuring the juices stay contained.
Notes & variations
- Using maida (refined flour) for the rotis is essential for the authentic chewy street-style texture.
- Ensure the mutton is dry-fried (Bhuna style) so the roti doesn't tear.
- The vinegar chilies can be made in bulk and stored for weeks in the fridge.
- For a veg version, replace mutton with mashed spiced potato patties (batata vada style).
Serve with
Serve immediately on its own, perhaps with a side of extra vinegar chilies.
Cook's note
The key is the Frankie Masala; don't be shy with the dry mango powder (amchur).