This banana puri recipe creates a delightful and flaky Indian pastry, and is a beloved treat enjoyed in various cultures, particularly during festive occasions. This recipe is ideal as a snack or dessert since it mixes the sweetness of ripe bananas with a light, crispy surface.
Banana Puri may seem complicated to make, but the end product is well worth the work. You can make these mouthwatering pastries that are guaranteed to wow your family and friends with ease thanks to this recipe.
Banana Puri Recipe Ingredients
To create the perfect Banana Puri, gather the following ingredients:
Two cups of all-purpose flour
Two teaspoons of baking powder
A pinch of salt
Two tablespoons of ghee (clarified butter) or regular butter
One cup of cool water mixed with one teaspoon of lemon juice
Additional melted butter for brushing
Corn flour for dusting
Oil for frying
For the syrup:
One cup of sugar
Half a cup of water
A quarter teaspoon of ground cardamom (optional)
Rose essence (optional)
Banana Puri Recipe
Preparing the Dough
Making the dough first is essential to getting that flaky texture. Sift the flour, baking powder, and salt in a big mixing bowl. This stage guarantees that every dry component has been thoroughly mixed and aerated.
Add the butter or ghee next, rubbing it in until the mixture looks like coarse crumbs. Make sure the lard is equally spread throughout the flour since it is necessary to create layers in the puri.
Add the chilled water and lemon juice to the dry ingredients little by little. Stir to produce a stiff dough. On a surface dusted with flour, gradually knead the dough until it becomes smooth and elastic. It’s crucial to avoid overkneading as this may result in harsh puris.
When your dough is ready, let it rest for at least thirty minutes while covered with a moist cloth. The gluten relaxes during this resting time, which facilitates later rolling out.
Forming the Puri Banana
Once the dough has rested, divide it into eight equal pieces. Using a rolling pin, flatten each part into discs or rotis after flattening it into little balls. To obtain the ideal flaky texture, aim for a thickness of approximately 1/8 inch.Lightly brush each disk with melted butter, then dust with corn flour. Place each of the eight discs on top of the others. The secret to getting those deliciously flaky layers is stacking.
The stacked discs should then be rolled into a tight Swiss roll form. Cut the log into 1-inch-thick pieces once it has been rolled. To get them ready for frying, softly flatten each piece with your palm.
The Banana Puri is fried.
Heat the oil in a deep-frying pan or kadhai over medium heat. If a tiny piece of dough sizzles and rises to the top when dropped into the oil, the oil is hot enough.
Avoid packing the pan too full when you carefully drop several pieces of banana puri into the heated oil. As the puris are frying, gently press down on each one with two forks or slotted spoons to help them puff out wonderfully.
Fry until both sides are golden brown. You want them to be crispy but not burnt, so take care not to let them get too black. After they are fried, take them out of the pan and lay them on paper towels to absorb extra oil.
Getting the Syrup Ready
Make a simple syrup to pour over your banana puris while they cool. One cup sugar and half a cup water should be combined in a pot and heated to medium. Stir until all of the sugar has dissolved.
You can improve your syrup by flavoring it with rose essence or crushed cardamom. Let it simmer for about 10 minutes, or until it thickens somewhat. When ready, remove and allow to cool.
See also: South African cheesecake recipe
Serving Suggestions
You can serve warm or room temperature banana puri. Just before serving, drizzle each puri with the prepared syrup for an additional burst of sweetness and taste. For extra texture and eye appeal, you can also top with chopped nuts like pistachios or almonds or desiccated coconut.
These pastries can be savored as part of a celebratory feast with other Indian sweets like gulab jamun or laddoos, or they go very well with tea.
How to Keep Extra Banana Puri
Given how tasty they are when you follow this banana puri recipe, it is unlikely that you will have any leftover banana puri. However, if you do, here is how to store them:
Cooling: To avoid moisture buildup, let the puris cool fully before storing them.
Airtight Container: For up to two days, keep them at room temperature in an airtight container.
Reheating: A few minutes in the oven or air fryer before serving will help them regain their crispness.
In addition to being a delicious dessert, banana puri has cultural importance in many places. Puris are frequently connected to festive occasions, family get-togethers, and celebrations in Indian cuisine. They are a mainstay during family-gathering holidays like Diwali and Holi, when they prepare and partake in a variety of delicacies and sweets. The taste profile of the puri is enhanced by the addition of bananas, creating a distinctive variation on the classic puri.
Success Advice
To guarantee that your banana puris are flawlessly flaky:
Make your dough with chilled butter or ghee.
Give your dough enough time to rest; this facilitates rolling out thin layers.
Your CDs should be rolled out as thinly as you can without ripping them.
When frying, keep the oil at a consistent temperature; if it’s too hot, they won’t cook through and will instead brown quickly.
In summary
This banana puri recipe produces incredibly flaky pastries bursting with sweet flavors, making it an enjoyable culinary experience.
These delights are likely to become a family favorite. They’re great for parties or as a decadent snack at home. Savor creating these delicious pastries and serving them to loved ones for a memorable taste of cuisine with Indian influences!
