Thilleshni’s Banana Puri


2 cup normal cake flour
2 teaspoon baking powder
2 tablespoon butter
2 tablespoon lemon juice
1 cup cold milk
Melted ghee /or butter for basting
1 cup cornflour aka maizena
Flour for dusting work surface
Oil for frying

1 tablespoon flour, few drops water mixed

250 ml sugar 1 cup
Pinch of elachi powder
2 teaspoon rose water
1/2 cup water
Boil for play minus 5 minutes cool syrup
Can add glitter dust or desiccated coconut or almond nibbles

Use 2 cup flour add baking powder and pinch of salt and sift twice
Combine the 2 tablespoon butter and combine to form breadcrumbs
Mix 2 tablespoon lemon juice and cold milk until it thickens slightly
Add to flour and knead to a soft dough
Break into 8 small rotis and using the melted ghee or butter for basting brush the first layer and add cornflour liberally ontop.
Continue until the 8th layer is left unbasted
Roll whole stack into one large Roti – add maizena and brush with ghee cut the edges to get a neat square roll into a Swiss roll using 1 tablespoon flour and a few drops water make a paste and seal edges so it will not open when frying
Keep in fridge for a hour
Cut into 2,5 cm width
Using Rolling pin roll out into 10 to 12 cm length
Heat oil moderately (for deep frying) take one pastry at a time put into oil using 2 forks open the pastry from the centre also try to cover the banana puri with oil.
It will turn over and fry till lightly golden brown.
Remove place on absorbent paper towel
Leave to drain and dip in syrup and decorate as desired.

Recipe credit: The Post
Prepared, tried and tested by: Thilleshni Govender

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