Banana Puffs Recipe – Easy Indian Fried Bread with Whole Wheat Flour

Last Updated on 4 months by Neha Deshmukh

Banana Puffs Recipe – Easy Indian Fried Bread With Whole Wheat Flour

Hey everyone! If you’re anything like me, you always have a bunch of ripe bananas sitting on the counter, begging to be used. And honestly, sometimes I just don’t want to make banana bread (shocking, I know!). That’s when these fluffy, golden Banana Puffs come to the rescue. They’re a delightful little Indian fried bread that’s surprisingly easy to make, and a fantastic way to use up those overripe bananas. I first made these when my little niece visited, and she absolutely devoured them – it’s been a family favorite ever since!

Why You’ll Love This Recipe

These Banana Puffs are more than just a tasty treat. They’re quick to come together (though they do need a good resting time for the dough!), wonderfully soft and puffy, and have a subtle sweetness that’s just perfect with a cup of chai. Plus, using a mix of whole wheat and all-purpose flour adds a lovely nutty flavor and a bit of extra goodness. They’re a comforting snack, a fun breakfast, or even a delightful little something sweet after dinner.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious puffs:

• 2 small ripe bananas
• 1/8 tsp baking soda
• 2 tbsp sugar
• A pinch of salt
• 2 tbsp yogurt
• 1/2 cup whole wheat flour (approx. 60g)
• 1 cup all-purpose flour (approx. 120g)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! A few things make these puffs extra special:

• Ripe Bananas: Seriously, the riper the better! Those brown spots aren’t just okay, they’re ideal. They add sweetness and help the puffs become beautifully soft.
• Whole Wheat Flour: I love using a mix of whole wheat and all-purpose flour. It gives a lovely texture and a slightly nutty flavor. You can find whole wheat flour easily in most supermarkets now.
• Baking Soda: Don’t skip this! The baking soda reacts with the banana and yogurt, creating those lovely air bubbles that give the puffs their signature fluffiness. Make sure your baking soda is fresh for the best results.
• Yogurt: I use plain yogurt, but you can use Greek yogurt too – just make sure it’s not too thick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, mash those bananas really well in a large mixing bowl. You want them nice and smooth, with no big lumps.
2. Add the baking soda, sugar, salt, and yogurt to the mashed bananas. Give it a good mix until the sugar has dissolved.
3. Now, gradually add the whole wheat and all-purpose flour. Start kneading! You’re looking for a dough that’s non-sticky but still pliable. It might take a little effort, but it’s worth it.
4. Once you have a smooth dough, cover it and let it rest for 6-8 hours, or even overnight. This is important – it allows the gluten to relax and the flavors to develop.
5. When you’re ready to fry, heat oil in a deep frying pan over medium heat. You want enough oil to fully submerge the puffs.
6. Divide the dough into 10-12 equal balls. Lightly oil your hands and a clean surface, then gently flatten each ball into a thick round – about 3-4 inches in diameter.
7. Carefully drop a few rounds into the hot oil (don’t overcrowd the pan!). Fry them until they’re golden brown and puffed up, flipping once to ensure even cooking.
8. Remove the puffs from the oil and drain them on paper towels.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t rush the resting time! It really makes a difference in the texture.
• Keep the heat at medium. Too high, and the puffs will burn on the outside before they cook through.
• Don’t overcrowd the pan. This will lower the oil temperature and result in soggy puffs.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the yogurt for a plant-based yogurt – coconut yogurt works beautifully!
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. You might need to adjust the amount of liquid slightly.
• Spice Level: My friend Priya adds a tiny pinch of cardamom powder to the dough for a lovely aromatic flavor. It’s delicious!
• Festival Adaptation: These are fantastic served as a sweet treat during festivals like Holi or Diwali. My family loves them with a sprinkle of powdered sugar during celebrations.

Serving Suggestions

These Banana Puffs are best served warm. They’re amazing with a dollop of coriander chutney (my personal favorite!), or just enjoyed plain with a cup of masala chai. They also pair well with a simple sugar syrup if you want to make them extra sweet.

Storage Instructions

Leftover puffs can be stored in an airtight container at room temperature for a day or two. They’re best enjoyed fresh, but you can reheat them gently in a microwave or toaster oven.

FAQs

Let’s answer some common questions:

• What is the best way to ripen bananas quickly for this recipe? Place them in a paper bag with an apple or tomato. The ethylene gas released by these fruits will speed up the ripening process.
• Can I use only whole wheat flour instead of a mix? You can, but the puffs might be a little denser.
• What type of oil is best for deep frying these puffs? Vegetable oil, canola oil, or sunflower oil are all good choices.
• How can I tell when the oil is hot enough for frying? Drop a tiny piece of dough into the oil. If it sizzles and floats to the surface, the oil is ready.
• Can these be made ahead of time and reheated? Yes, you can fry them and then reheat them gently. They won’t be quite as puffy, but still delicious!