Diwali Diwali Diwali

Diwali is around the corner and over the next few days I am going to be uploading one recipe everyday until Tuesday, 13th November 2012. On Friday, 9th November 2012, The Star Newspaper and Daily News will distribute my 30 recipe booklet compiled by me just for you…thanks and thanks again to My Spar for sponsoring this project!

This is one of my favourite Diwali treats – I am not sure why it is called banana puri since it does not contain or look like bananas!

Here is the recipe…..

Banana Puri

500ml Spar cake flour, sifted
2,5ml ground cardamom
75ml Spar butter
Pinch of salt
2,5ml baking powder
5ml lemon juice
200ml iced water
200ml Spar butter, melted
Cornflour for sprinkling
Spar sunflower oil, to fry banana puri
Tinted roasted almonds, to garnish

For the sugar syrup:
250ml Spar sugar
200ml cold water
1 cinnamon stick
25ml rose syrup

Here’s how

Mix the sifted cake flour, ground cardamom, salt and baking powder in a mixing bowl.
Slice the butter into little cubes and rub into the dry ingredients until the mixture resembles fine breadcrumbs.
Add the lemon juice to the iced water.
Make a well in the centre of the dry ingredients and add enough iced water to make a stiff dough.
Leave the dough to rest overnight (8 hours).
Divide the dough into eight portions and mould into smooth balls.
Use a rolling pin to work each portion into a paper thin round.
Dust the work surface with flour to prevent the dough from sticking.
Dust a large baking sheet with flour and place the first round on it.
Brush the round with melted butter ghee and then sift a tablespoon of cornflour over.
Pile the rounds on top of each other making sure that both sides of the rounds are brushed with butter ghee and dusted with cornflour except the top of the last round.
Gently roll out the pile and trim the edges.
Brush the top of the dough with melted butter ghee and then dust again with cornflour.
Roll up the dough tightly to form a swiss roll and slice the dough into 12 portions.
Place the sliced dough with the layers facing up and flatten at a 45 degree angle.
Roll the dough into an oval and fold the open edge over and press firmly to ensure its does not open when being fried.
Heat oil in a small pot on medium heat.
Fry the banana puri one at a time and gently spoon a little oil over the pastry. This helps to puff up the layers in the pastry.
Turn the pastry over and continue spooning oil over.
The banana puri should still be pale in colour when cooked.
Drain on a wire rack.

To make the syrup:
Combine the sugar, cold water and cinnamon stick in a pot. Cook on a medium heat stirring continuously until the sugar dissolves. Simmer until a thick syrup forms. Pour in the rose syrup and leave aside to cool slightly. Drizzle a little syrup over the banana puris and garnish with flaked almonds.

Yudhika’s Tips

The sugar must dissolve before it comes up to the boil as this would cause the syrup to crystallise.
If the banana puris start to open, use a slotted spoon to hold the pastry against the side of the pot. Once the pastry holds its shape it can be turned over.
Dust the banana puri with icing sugar instead of sugar syrup.



  1. Banana Puri – How I miss this delightful treat, and as much as I would love to attempt to make it, the ingredients alone are a mission to find here in Korea and if lucky enough to find it, it will cost a fortune to buy it, so right now I will savor the memory of the taste…lol

  2. Thanks for this easy recipe, always wanted to attempt it but it seemed to daunting to try. Love banana puri, can’t wait to try! Thanks for inspiring us with your easy and delicious recipes!

  3. Bradley Arendse
    This sounds delicious wow, i guess one would need a very good pan for this kind of delicate pastry.
    This is exactly what i need to compliment our other AMC cookware, what a lovely product to cook with.

    1. Hi Bradley – I use a small AMC cookware unit as you need to fry these one at a time! Its also easier to manage in a small pan. The butter and maizena sinks to the bottom of the pot so it does not feel like a huge waste when you turf out the used oil! So you see….size really does count!

  4. OOOHHHHHHHHHHHhhhhhhhhhhh YUMMY ROOMA ~ I love indian food and all the delights, thanks for sharing, Can’t wait to see what else is in store.. THANKS for sharing!!

  5. Wow Yudika – Banana Puri (Kaja) as us charous know it (Usually filled in pots – indian weddings) – I actually dont remember when last I had some good banana puri – perhaps about 8 years ago since my mother-in-law passed on as she made the best banana puri. She was the head Chef at the ML Sultan Technikon Hostel in Alpine Road. She also studied food technology at ML Sultan Tec way back in time – I would love to have a “Taster” to be able to honour her. Also I have gone a bit retro and had installed a “Coal stove in my entertainment area at home and almost every weekend, the families get together to cook a meal on the “Coal stove” and the food tastes so much more different. We have immense pleasure using this stove.
    Take Care
    Ambers Sookraj

  6. This looks and sounds so delicious. Diwali is the part I miss the most about living in Durban (OH and the hot curry of course!). One of our good friends used to always send us the most amazing sweet treats at Diwali and we received those goodies with open arms and drooling mouths šŸ™‚ The 16 inch AMC is perfect for making these. I am so wondering why these are called banana puri now…..will have to do some research and see what I come up with. Thank you for sharing Yudika xx

  7. The tasty yet bananalisious receipt sounds to good to be true but if tried wil definitely leave the most awson taste in your mouth, taking your taste buds to a whole new level of taste. Creating a smphony of high and low in your mouth thus confusing but delivery what the taste buds want.

  8. This seems to be a real easy-plain and simple recipe ,i;’m sure it going to leave a impression on my friend face after making this,thanx

  9. i am definately going to try this recipe and a cpl more tonight, we are starting our diwali baking tonight :))) i cant wait its a wonderful time when my mom, sister and i bond in the kitchen, that’s what diwali is about bringing together families :)) love it.

  10. wow this recipe is so awesome and quick n easy love the step by step..i have never attempted to make it in my entire life..but with this guide i will surely try it out…………..it got me motivated to go to try it……

  11. Once a DURBAN BOY always a DURBAN boy … oh how I miss the food ! And yea … 6 weeks back packing in India šŸ™‚ …

  12. A most interesting article from Yudhika. Instead of marking my assessment scripts I have been reading and enjoying all the replies. I will be going shopping on Monday for supplies so that I can make these tasty treats. I am so sorry I missed the Star on Friday. Would it be possible to e-mail me a copy of the recipe book? PS I have had my set of AMC pots since 1975 and they are fantastic.

  13. Just love your recipes as they are easy to follow and the end product is suberb!!! Have always been an ardent follower of your Post Newspaper articles as well….

  14. Diwali Treats by Yudhika – an Amazing Array of Super-Dupa Mouth Watering Sweetmeats -To Die For…Well my take is that Kwazulu Natal is affectionately know as the Banana Province.We had the Banana Boys Rugby team( and they did’t look like bananas) and Now we got the ” BANANA PURI ” Enjoy & Happy Diwali to the Rainbow Nation.

  15. I have always loved Indian foods although some of the curries are too strong for me too eat,but by toning down the strength of the spices I can still enjoy your recipes and now can also attempt the sweet pastries an treats..thank you very much..

  16. I know I’m not going to win the prize… haven’t tried your recipes YET>>>> The key is to “KISS”… Keep It Simple Stupid.. which I am….. “cos I got a mum called “google” … She is my sanity … not my PC… I am trying to keep it simple with picking what my family likes… Penda, Goolabs (isn’t Diwali without esp since mum and sis-in law doing burfee in 10 diff ways!), soji luddoo, peppermint & orange ice surprice, eggless choc chip cookies, chevda………. AND LOTS OF LOVE, HUGS, RUSHING AROUND WITH FESTIVITIES……….AND MEETING FOR TEA, COFFEE AND EATS GALORE AT THE RESIDENCE OF MY 92 (NINETY TWO) YEAR YOUNG (OLD) DHADHI ………

  17. Wow this one of our family’s favourite and the only person that knew how to make banan puri was my late mum…..So heres my chance to try and keep it going…So going to try this recipe šŸ™‚

  18. Yummy, one of my favourite Diwali treats…next year, I’m definitely trying this recipe…I made the gulab jamun’s yesterday, according to your recipe…they came out absolutely divine..taste of ‘home’

  19. Lol, it takes somebody skilled to get that banana puri that perfect, soautiful! All I can say is, eating that wont be difficult at all! nom nom nom! I love ā¤ the Naan Khatai recipe! Going to give that a go right now! šŸ™‚ Thank You!

      1. Thanks so much Yudhika! Especially for starting my much anticipated AMC Collection.. I still am in awe, really grateful. Thanks again.

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