How to make flaky, syrup-soaked banana puri for Diwali
Make flaky, layered banana puri with a cardamom syrup and coloured coconut topping — a South African sweet treat made without bananas.
To create flaky, syrup-soaked banana puri for Diwali, begin by preparing a dough with melted butter and a mixture of sugar and water that has been boiled for five minutes. Incorporate the dry ingredients with a touch of ice water and lemon juice, then knead the mixture until smooth. Divide the dough into portions and roll them out into flaky rotis, brushing each one with melted butter and sprinkling corn flour six times.
Stack the layers without applying additional butter or cornflour on the topmost layer. Flatten the stack using a rolling pin and heat oil in a pan, ensuring it's not too hot to prevent the puri from turning brown. Carefully fry the puri using two forks, allowing the layers to open and separate. Once fried, remove the puri from the heat and place it on a cooling rack to drain excess oil.
Written by urgent.news from IOL's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
