Banana Puri (Kela Ke Puri)
Banana Puri (Kela Ki Puri)
Banana Puries are delicious fried Indian puffed bread. Puries have richness of banana flavor enhanced with cardamom. Banana Puries are good for festive occasions and holidays. These can be served for breakfast or as a snack. Puries are especially good for picnic or to take for travel.
Ingredients
- 1/2 cup Banana mashed
- 1/2 cup sugar
- 1 tbsp ghee or butter melted
- 1/8 tsp crushed cardamom seeds ilachi
- Pinch salt
- 3 tbsp coarsely ground almonds about 18 almonds
- 3/4 cup whole wheat flour use as needed
- 3/4 cup all-purpose flour use as needed
Instructions
- Peel and mash the banana, add the sugar, almond, butter, salt and cardamom mix it well. Add whole-wheat flour and all-purpose flour to the banana mix and make a firm and smooth dough. Keep it aside for about 2 hours.
- Grease the fingers and knead the dough for a minute and divide in four equal parts
- Roll them into 8” diameter and cut them in about 2” diameter, using a cookie cutter.
- Heat the oil in a frying pan on medium heat. To check the heat if oil is ready put one piece of dough in oil, dough should sizzle and come up slowly.
- Fry the puries few at a time don’t over crowd the frying pan. Puries will puff and fry them till they are dark brown from all around. It will take about 2 minutes to fry every batch.
- Take them out over paper towel so it can absorb the extra oil.
Notes
Notes:
This is good recipe for vegan by replacing the butter with oil. Puries can be served hot or eaten at room temperature. Banana Puries can be stored for a week; you don’t need to refrigerate them.
Tried this recipe?Let us know how it was!
41 Responses
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Hi unty. I tried the banana puri recipe sorry to say it was not good
Reah, Sorry to hear that, will like to know what was the reason
teats good though , gave this recipe to mom she made it thanks mam
Hi manjula aunty,
I tried the recipe. I let the dough sit for 2 hours but the sugar grains didn’t melt in. They were whole even after 2 hours. And the puris turned out very crispy. I don’t know what did I do wrong. Can you please advise?
Zanzanil Patel. may the sugar you use it was very grainy
sounds like a good recipe ,will make the puri’s and let you know .love your website Manjulaji.keep up the good work.
Hi Aunty
How many days we can preserve these puris. Pls let me know.
Thanks
Chuppi,
7 to 10 days
Dear Manjula: I tried to make these tonight but the puris wouldn’t puff like yours. Some of them puffed in a few places but not all over. Others did not puff at all. What do you think I did wrong?
hi mam ……its realy amazing one……n 2…gud 2 taste….
Plz may I know what is all purpose flour. I knw whole whet flour.
I think “all purpose flour” is the same as “plain flour” – white wheat flour with no raising agents.
Maida
Can you make paneer based recipes?
This is delicious recipe and best lazeez pakwan taste. Will you please send me recipe Puran pori
Hello Anny, my recipe for pani puri is here – https://manjulalive.wpenginepowered.com/2008/05/24/how-to-make-paneer/
hi Manjula.
I have tried a few of ur recipes and it has worked out well. would like to know if u have any tindli bhaji recipe dr y . could u put it in ur website so that I can make it.
Aunty ji,
What do you do with the oil that is left after frying ? Do you reuse it or throw it away ?
Kruti
I don’t like to reuse the oil
Thank you Aunty
These were delicious! I stored them for a couple days and took them with me on a trip. I love the banana flavor, also the whole wheat flour. But, after 3 days or so, they get a bit hard. So you should bite a piece and let it soak in your mouth before chewing it! 😀
Hi Manjula,
Can I use all purpose flour instead of whole wheat flour???
Dominic
All purpose flour will work.
Aunty,
How many days do these puris last for? Abt a week is ok?
Will it be good if I use only the wheat flour instead of maida?
Divya
it will work but texture off the puri will not be same
Thanks for this recipe. I made it for my family a few days ago, and we all loved it. I followed the recipe exactly, except I substituted white wheat flour for all purpose because we don’t do refined products, but it was great. I’m making your aloo bengain for dinner tomorrow night with some chapati, so I can’t wait to see how that turns out.
This is very testy recipe.Thankyou
Good evening. Interesting recipe, I’ll certainly try. I do not think too much influence recipe you are using a single type of flour. Because I do not understand which are the two types of flour.
I think the family will love for many “wonders” know how to cook.
Thank-you very much manjula aunty. I follow ur recipes and the food comes out really nice. My family loves them.
Thank you very much
I am a fan of your cooking. could you please do some tehari pilao. Thank you
Should it be soft ? I made the first 4, they seemed good, but while i was making another 4 – the first batch dried out and became hard as a concrete. Is that how is should be ?
LK,
Banana Puries should not be very soft, but not very hard also I think you fried them on very low heat.
I’m a bit afraid to increase the heat, when i was doing this recipe the oil was so bubbly it spilled quite a bit. If i increase it i am afraid of getting splashed and burned.
Aunty….
1 small question…. which oil do you use ???? From which store do u buy this…. plz mention………
Kalyani,
I like to use canola oil.
Thk u aunty…. 🙂
Dear Manjula. After you have fried the puri’s, what do you do with the oil? Can it be reused, or should it be discarded. Thank you.
hello aunty,
I have been following your videos for quite some time and they are really good. I had one question.. why should the dough allowed to rest for 2 long hours??? IF the dough is allowed to rest… doesnt it absorb more oil while frying. Please let me know.
shwetha,
Dough consistency does get better after dough sits but I have never checked if it absorbs more oil, thank you and I will check it out some time.
aunty u hav covered the dough wid wet cloth…… nd we can use almonds nd any nuts also..???