26 Oct

Celebrity cook/author/Sunday Times columnist Asha Maharaj shares a simple but delicious recipe with us: absolutely divine Banana Puri

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 firm, pliable dough. Divide into 16 pieces, rolling each into a circle 20cm in diameter. Brush each with melted ghee, except one. Sift cornflour over 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 40cm 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 12cm 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.

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16 Responses

  1. surayna says:

    your recipes are brilliant.king reguards sue

  2. vanessa says:


    please can you urgently send me a recipe on jam pastries


    • Hayley Dennyson says:

      Hi Vanessa

      I hope you managed to find a recipe for jam pastries. We don’t currently have one, but we do have other recipes and will have many more coming up over the next few weeks.

      Best wishes

  3. Toronto Wine says:

    Wow, superb weblog format! How lengthy have you been blogging for? you make running a blog look easy. The total look of your website is wonderful, let alone the content material!

  4. Mala says:

    Hi can you please tell me how to keep the cream colour un the banana puri.I heard that you have to put something in the oil.which prevents it from turning brown.Is this true can you tell me what it is.

    • Hayley Dennyson says:

      Hi Mala, I’ve asked our facebook group and will let you know as soon as I have an answer. Best wishes, Hayley

  5. pam says:

    dear asha,
    please can i have a recipe for chicken and prawn curry cooked together
    as one dish. thank you

  6. marlene says:

    Pls can a have a tried and tested Jelebi recipe one that’s stays crispy. Thanking in advance.

    Kind regards

  7. Sandhya says:

    Please can you give me a receipt for crumble tart- apricot jam inthe middle and grated dough on the top ,
    Many thanks

  8. Sandhya says:

    Hi I would like to know how much of self raising flour must I use when receipt says, 2 cups flour and 2 teaspoons baking powder

  9. Santha says:

    I hjave tried this banana puri recipe, it came out perfect the day it was made, to flaky,the next day, ot was flat, what’s the reason for this?

  10. Sharon says:

    do you have a recipe for sooji squares

  11. premi says:

    Hi I am looking for the recipe to make soft SPONGY roti that remains soft for 2-3 days. What is the secret. those that are making it are selling it and therefore will not share the recipw

  12. Henry Yagambaram says:

    How do I make Banana Puri bigger and prevent them from breaking

  13. sushen says:

    hi there hope u are well can u please tell me how to make the petal banana puri the one that opens up like peacock feathers

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