Farari Frankie

✍︎ Recipe by: Kapila Panchal | ⏱ Cook Time: 60 Mins

Ingredients

For the Farari Frankie Wraps:

  • 1 cup Shayona Farari Flour
  • 2 tablespoons ghee (clarified butter)
  • Sindhav salt (rock salt) to taste
  • Water, as needed
  • Ghee or oil for cooking

For the Filling:

  • 1 cup boiled and mashed potatoes
  • 1/2 cup boiled and mashed sweet potatoes
  • 1/2 cup boiled and mashed raw banana (Plantain)
  • 1/2 cup boiled and mashed arbi (colocasia root)
  • 1/2 cup roasted and coarsely crushed peanuts
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon black pepper powder
  • Sindhav salt (rock salt) to taste
  • 1 teaspoon grated ginger
  • 1/2 teaspoon green chili paste (adjust to taste)
  • Fresh coriander leaves, chopped, for garnish
  • Fresh coconut, grated, for garnish (optional)

For the Green Chutney:

  • 1/2 cup fresh coriander leaves
  • 2-3 green chilies (adjust to taste)
  • 1 teaspoon grated ginger
  • Sindhav salt (rock salt) to taste
  • 1 tablespoon roasted peanuts
  • 1 tablespoon lemon juice (adjust to taste)

Instructions

Prepare the Dough

  • In a mixing bowl, combine Farari flour, sindhav salt, and 2 tablespoons of ghee.

  • Gradually add water, little by little, and knead into a soft, smooth dough. The dough should be pliable but not too sticky. Adjust the water or flour if needed.

  • Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Shape and Cook the Roti

  • Divide the rested dough into equal-sized portions and roll them into balls.

  • Flatten a dough ball slightly with your palm.

  • Roll out the flattened dough into a thin roti (wrap) using a rolling pin. Ensure it’s thin but doesn’t tear.

  • Heat a griddle or flat pan (tava) over medium heat. If using a tava, you can lightly grease it with ghee or oil.

  • Place the rolled roti on the hot griddle or tava.

  • Cook both sides until light golden brown, brushing each side with ghee or oil. The roti should puff up slightly.

  • Remove from the griddle and keep covered to stay warm and soft.

Prepare the Filling

  • In a mixing bowl, combine boiled and mashed potatoes, sweet potatoes, raw banana, and arbi.

  • Add roasted and crushed peanuts, cumin powder, black pepper powder, sindhav salt, grated ginger, and green chilli paste.

  • Mix well to create a flavourful filling.

Prepare the Green Chutney

  • In a blender, combine fresh coriander leaves, green chillies, grated ginger, roasted peanuts, sindhav salt, and lemon juice.

  • Blend until smooth, adjusting seasoning and spiciness to taste.

Assemble the Farari Frankie

  • Place a cooked Farari flour roti (wrap) on a clean, dry surface.

  • Spread a spoonful of green chutney on the roti.

  • Place a generous amount of the potato and nut filling on top of the chutney.

  • Garnish with fresh coriander leaves and grated coconut if desired.

  • Roll up the roti tightly into a Frankie shape, tucking in the sides to prevent the filling from falling out.

Serve

  • Your Farari Frankie is ready to enjoy as a delightful, fasting-friendly snack or meal during Ekadashi or Vrat.

Cooking Time

Approximately 45-60 minutes, including preparation and cooking. It may take longer for larger batches.