Banana puri
In India, this Flaky Banana Puri Recipe is actually referred to as Khaja. It is a deep-fried pastry, drizzled with rose, cardamom syrup, coloured coconut, and sprinkled with almonds or pistachios.
"Growing up, I do remember my mum buying this every Diwali to share with her neighbors to support their festivite,...
Ingredients
Pastry
- 1cup&1/2 cake wheat flour/all purpose flour
- 1/2tspbaking powder
- 75gbutter
- 1/2cupice water
- 1/4tsplemon juice
- 2cupvegetable oil for frying
- few drops red food colouring (optional)
Brushing
- 50gbutter melted
- 2tbspcornflour
Syrup
- 1/2cupwater
- 1/2cupgranulated sugar
- 1/4tspground elachie/cardamom
- 1/4tsprose essence
Decorating
- Pistachios or Almonds or Coloured coconut
How to make Banana puri
Pastry
Add the flour to a large bowl together with the baking powder. Place the butter in the bowl and use a pastry cutter to cut the butter. If you don't have on it's fine. Cut the butter in small pieces and add it to the flour
Use your fingertips and rub in the butter until it resembles breadcrumbs
Mix the lemon juice into the ice water. Make a well in the center of the flour mixture and add the ice water. Use a wooden spoon and bring the dough together
Dust a smooth surface with some flour and knead the dough until smooth. If the dough feels a little sticky add a little sprinkle of flour. You should have a firm dough but not hard
Wrap the dough in clingfilm. If you are using two different colours, divide the dough into halves and colour one half with some red food colouring or powder color, refrigerate for 30 mins
In the meantime make the syrup.
Divide each piece of dough into 4 equal pieces. Roll each one out into a 21cmx21cm square piece. Place the first piece of rolled pastry on a piece of parchment paper. Brush with some melted butter and sprinkle some cornflour on top. Place the next piece of rolled out pastry and repeat the process. The final layer must also be brushed with butter and cornflour should be sprinkled on top. Brush the edges of the sheet of pastry with some water. Roll it into a swiss roll and cut into 18 pieces, about 1.5cm thick.
Gently roll each piece with a rolling pin, do not press too hard. Place them on parchment paper and once they are all rolled out you can begin frying.
Heat the oil in a flat pan on medium heat and then reduce to a low heat. Drop a piece of dough into the oil and if it rises the oil is ready. Or place the handle of a wooden spoon in the oil and if it bubbles rapidly the oil is ready. Fry 2 banana puris at a time to enable you to flip them over. Only attempt to flip them over after 1 minute or they will fall apart. Fry each side for at least 3 minutes on a low heat, the insides need to cook, flip over and fry the other side.
Allow to cool on a cooling rack and once cool drizzle the syrup over. Sprinkle some toasted pistachios or almonds if you prefer.
Syrup
Add half cup sugar and half cup water to a saucepan together with the cardamom and rose essence.
Allow the syrup to simmer until it thickens. Takes about 10 mins.
Tips & Tricks
I've added extra butter to my pastry dough because I wanted to achieve a thin, light and crisp Banana Puri. If you prefer a more firm, crisp Banana Puri you can reduce the butter to 50 grams
If you wish to make smaller Banana Puris divide the dough into 4 pieces and make two layers of dough instead of one.
Do not allow the Banana Puri to fry too quickly as the insides won't be completely cooked
You can store the banana puri in an airtight container once completely cool
The Banana Puri can be frozen, before it's fried. Place them in an airtight container, separating each layer with some parchment paper before freezing them. They can be fried straight out the freezer.
FAQS
What is the cooking process for making flaky banana puri?
To make flaky banana puri, start by mixing cake wheat flour and baking powder in a bowl. Cut in butter until the mixture resembles breadcrumbs. Combine lemon juice with ice water, then add it to the flour mixture to form a dough. Knead until smooth, wrap in clingfilm, and refrigerate. Roll out the dough, layering with melted butter and cornflour, then cut into pieces. Fry in hot oil until golden brown, and drizzle with a cardamom and rose syrup.
Can I make banana puri gluten-free?
Yes, you can make banana puri gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose has a good binding agent to maintain the texture of the puris. Additionally, check that all other ingredients, like baking powder and cornflour, are gluten-free.
How should I store leftover banana puri?
To store leftover banana puri, allow them to cool completely, then place them in an airtight container. They can be stored at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week. To reheat, simply warm them in an oven or air fryer to restore their crispiness.
What can I substitute for rose essence in the syrup?
If you don't have rose essence, you can substitute it with a few drops of vanilla extract or almond extract for a different flavor profile. Alternatively, you can use a splash of orange blossom water for a floral note that complements the puris well.
What are some good pairings for banana puri?
Banana puri pairs wonderfully with a cup of chai or coffee, making it a delightful snack or dessert. You can also serve it alongside fresh fruits or a scoop of vanilla ice cream for a delicious contrast of flavors and textures.
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Sheikh Mumtarin Ali
(@ablendofrecipes)
I'm a recipe developer, poetry, love to travel, and a tryna be a TikToker, so ready to be a part of my journey... Happy Cooking 🍳 I'm a recipe developer, poetry, love to travel, and a tryna be a TikToker, so ready to be a part of my journey... Happy Cooking...
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