South African celebrity chef Asha Maharaj shares a simple but delicious recipe for Banana Puri which is a perfect addition to any festive occasion.
- 2 cups cake flour
- 1 cup cornflour
- 4 tsp baking powder
- pinch bicarbonate of soda
- 1 Tbs solid ghee or melted butter
- mixture of milk and soured milk or plain yoghurt
- (about two cups)
- melted ghee as needed for basting
- cornflour for sprinkling over
- castor sugar
- tinted coconut for decoration
Method: Sift dry ingredients into a mixing bowl. Rub in the ghee, add milk mixture and make a firm, pliable dough. Divide into 16 pieces, rolling each into a circle 20 cm in diameter. Brush each with melted ghee, except one. Sift the cornflour over the basted pastry and place one over the other. Cover top one with unbasted pastry.
Roll out the whole stack into a large circle, 35 to 40 cm in diameter (roll the stack as for a jam roll), and seal the edge with water to prevent it opening out when frying. Cut into 2.5cm width. Roll out cut pieces into 10 to 12 cm lengths. Fry one at a time in moderately hot oil until crisp and puffed to show layers of pastry. Drain well from oil.
To serve: Sprinkle castor sugar liberally on to banana puri, and decorate by sprinkling coconut, white or coloured, on top. And by the way, the name banana comes not from any fruit ingredient, but rather, from the shape of the puri!
Tip: For extra flavour, add a few drops of rose essence to milk mixture.
- Diwali Recipes with Asha Maharaj tap here
- Two amazing Roht recipes here
- Ultimate Diwali recipe collection, here
- Yudhika Sujanani’s Chana Magaj and Eggless Coconut Cake tap here
Source: Famous Publishing
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