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.
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