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
