~1621 cal · 13g protein · 80g carbs · 141g fat (estimated, per serving)
🍽️
Flaky flatbread with a bowl of butter bean curry
🇲🇺 Port Louis
Farata — the Mauritian take on flaky paratha — is a beloved street breakfast, cooked to order on hot griddles and torn to scoop up a soupy curry. A mild butter-bean (lima bean) curry, or a dhal, is the classic morning partner, eaten fast on the way to work around Port Louis.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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3 cups flour (for the farata)
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3 cups butter (lima) beans, cooked
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1 onion
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3 cloves garlic
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1 tbsp ginger
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2 tomato
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1 tbsp curry powder
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1 tsp cumin
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1 tsp thyme
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as needed oil
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to taste salt
Instructions
1
Make a soft dough with the flour, oil, and water; rest, then roll, oil, coil, and re-roll for flaky layers.
2
Griddle the faratas until blistered and flaky, then keep warm.
3
Fry the onion, garlic, and ginger, add the curry powder, cumin, and tomato, and cook to a base.
4
Add the butter beans and a little water and simmer into a light curry.
5
Serve the torn farata with the butter bean curry.
Port Louis tradition.
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🌏 While it simmers — know your destination
📍
Port Louis. Street corners where dholl puri outsells everything.
🗺️
Mauritius. An Indian Ocean island where three continents share one street food.
🌍
Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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