Description
If you’ve never made Banana Puri at home, you’re in for a real treat. These beautifully layered pastries fry up crisp and flaky, then get coated in sweet coconut sugar while still warm for an irresistible finish.
Ingredients
Units
Scale
- 1 cup Self-Raising flour
- 1 tbsp butter, softened
- 1/2 cup water (approx.)
- 1 tbsp rose water or 1/2 tsp rose essence
- 2 to 3 tbsp melted butter, for basting
- 2 to 3 tbsp cornflour (Maizena), for sprinkling
- Oil, for deep frying
- 1/2 cup sugar
- 1/2 cup desiccated coconut
Instructions
- Sift 1 cup self-raising flour into a mixing bowl.
- Rub in 1 tbsp butter with your fingertips until the mixture resembles fine crumbs.
- Mix 1/2 cup of water with 1 tbsp of rose water or 1/2 tsp of rose essence.
- Gradually add the liquid to the flour, mixing until you have a soft, smooth dough. You may not need every drop of water.
- Knead the dough gently for about 2 to 3 minutes until smooth. Don’t overwork it, or the puri can become less tender.
- Cover the dough with a clean tea towel and let it rest for 15 minutes. This makes it much easier to roll.
- Divide the dough into 6 equal pieces and roll each into a smooth ball.
- Roll each ball into a thin circle about 20 cm across.
- Brush one circle lightly with melted butter, sprinkle evenly with cornflour (Maizena), then place another circle on top.
- Repeat until all six circles are stacked. Leave the top layer plain without butter or cornflour.
- Gently roll the stack into a larger circle about 30 cm across, taking care not to press too hard so the layers stay separate.
- Brush the surface with a little more melted butter.
- Roll the dough up tightly like a Swiss roll and pinch the seam closed.
- Slice the roll into pieces about 2 cm thick.
- Roll each slice lightly into a short oval or slightly lengthen it with your rolling pin. Don’t flatten it too much or you’ll lose those lovely layers.
- Heat oil over medium heat. Fry a few pieces at a time, turning occasionally until they’re puffed and lightly golden.
- Remove with a slotted spoon and drain on paper towels.
- Mix 1/2 cup sugar with 1/2 cup desiccated coconut in a shallow bowl.
- While the puri are still warm, coat each one generously in the mixture.
- Serve warm or allow them to cool completely before storing.
Notes
Prepared, tried, and tested by Irene
