Not sure where the name derived from but they are made completely with no bananas at all.
Back in the day, you just couldn’t argue with the elderly.
I clearly remember how scarce these delicacies were, that only one per tray (paper plates with serviettes) was allowed to leave the house.
These pastries are so crisp and flaky, they literally melt in your mouth. The pastry is meant to feature a rose-like image, lightly coated with a rose flavoured syrup and then dressed with (or without) coconut depending on personal preference.
Getting these right definitely takes patience and practice.
These layered puris are then deep-fried and spooned with syrup almost like Gulab Jamuns.
In some places it is served with a dusting of powdered sugar on top and topped with slivered nuts. I find that too sweet and leave out the icing sugar completely.
The bananas puris can become too oily after frying hence it requires many paper towels to absorb all that excess oil.
Should you attempt these pastries and require assistance, I will gladly answer any questions you may have. Leave a comment or message
CRISPY FLAKY BANANA PURI OR KHAJA
Ingredients
- 2 cups cake wheat flour
- 4 tbsp ghee
- 1 tsp baking powder
- 1 tsp lemon juice
- ¾ cup iced water
- ghee or butter for brushing puris (melted)
- Corn flour for sprinkling
- oil or ghee (for frying)
- desiccated coconut or pistachios (for garnish)
- Rose Syrup:
- 1 cup sugar
- ¾ cup water
- 1 cinnamon stick
- 2 tbsp rose syrup
- ½ tsp lemon juice
Instructions
- Sift the flour, and baking powder in a large mixing bowl.
- Rub the ghee into the dry ingredients until the mixture resembles fine breadcrumbs.
- Add the lemon juice to the iced water.
- Make a well in the centre of the dry ingredients and add enough iced water to make a stiff dough.
- Leave the dough to rest for 30 minutes in the fridge.
- Divide the dough into eight portions and mould into smooth balls.
- Using a rolling pin, roll each ball into a paper thin disc.
- Sprinkle the work surface with flour to prevent the dough from sticking.
- Brush the disc with melted ghee and then sprinkle cornflour over.
- Pile the discs on top of each other making sure that both sides of the discs are brushed with ghee and dusted with cornflour except for the last one.
- Gently roll out and roll up the dough tightly to form a swiss roll and slice the dough into even sized portions.
- Flatten each portion with a rolling pin
- Heat oil in a large clean pot on medium heat.
- Fry the banana puri one or two at a time and gently spoon a little oil over the pastry
- This helps to puff up the layers.
- Once slightly golden in colour, drain the banana puri on paper towels.
- To make the syrup:
- Add sugar, water, lemon juice and cinnamon sticks to a medium saucepan.
- Stir continuously until the sugar dissolves.
- Simmer until a thick syrup forms. .
- Pour in the rose syrup and leave aside to cool slightly.
- Spoon a little syrup over the banana puris and garnish as desired
