Banana Puri Recipe – Soft & Fluffy Indian Fried Bread

Last Updated on 4 months by Neha Deshmukh

Banana Puri Recipe – Soft & Fluffy Indian Fried Bread

Hey everyone! If you’re looking for a unique and utterly delicious Indian fried bread, you have to try these Banana Puris. I stumbled upon this recipe years ago, and it’s become a bit of a family favorite – especially when the bananas are getting a little too ripe! They’re surprisingly easy to make, and the banana gives them a lovely subtle sweetness and incredibly soft texture. Trust me, you won’t be disappointed.

Why You’ll Love This Recipe

These aren’t your average puris! The banana adds a moistness that keeps them wonderfully soft, even after frying. They puff up beautifully, creating a light and airy treat. Plus, it’s a fantastic way to use up those overripe bananas – you know, the ones that are just begging to be baked into something amazing.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful Banana Puris:

• 1 medium ripe banana
• 1.5 cup maida (all-purpose flour) – about 180g
• 2 tablespoon curd (plain yogurt) – about 30ml
• 0.25 teaspoon cooking soda
• 2 tablespoon sugar
• 1 teaspoon cumin seeds
• 0.5 teaspoon salt
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Maida (All-Purpose Flour) – Types and Substitutions

Maida is the key to that classic puri texture. It gives them a lovely crispness. But, if you’re avoiding gluten, I’ll share some substitution ideas later on!

Curd (Yogurt) – Full Fat vs. Low Fat & Regional Variations

I prefer using full-fat curd (dahi) for the best flavor and texture. It adds a richness that really shines through. You can use low-fat, but the puris might not be quite as soft. In some regions of India, people use mattha (buttermilk) for a tangier flavor – feel free to experiment!

Cumin Seeds – Roasting for Enhanced Flavor

Don’t underestimate the power of cumin! Lightly roasting the cumin seeds in a dry pan for a minute or two before adding them to the dough really brings out their aroma. It’s a small step that makes a big difference.

Banana – Ripeness and Variety for Best Results

The riper the banana, the better! Those spotty, almost-too-soft bananas are perfect. They mash easily and add the most sweetness. I usually use Cavendish bananas, but any sweet variety will work.

Cooking Oil – Choosing the Right Oil for Deep Frying

For deep frying, you want an oil with a high smoke point. Sunflower oil, vegetable oil, or even peanut oil are all good choices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, mash that ripe banana really well with a whisk until it’s completely smooth. No lumps allowed!
2. In a bowl, combine the mashed banana with the curd, cooking soda, sugar, salt, and cumin seeds. Give it a good mix.
3. Now, gradually add the maida, a little at a time, and start kneading. You want a soft dough – don’t add water unless absolutely necessary. Adjust the flour as needed.
4. Once the dough comes together, coat it lightly with oil. This prevents it from drying out. Cover it and let it ferment in a warm place for at least 8 hours, or even overnight. Patience is key here!
5. After fermentation, gently knead the dough again for a minute or two. Divide it into 12 equal balls.
6. On a lightly floured surface, roll each ball into a thick puri – about 4-5 inches in diameter. Don’t make them too thin, or they might become crispy instead of soft.
7. Heat oil in a pan over medium heat. Once hot (test with a tiny piece of dough – it should sizzle and rise to the surface), carefully slide in a puri.
8. Gently press the puri with a ladle to help it puff up. Flip it over and fry until golden brown on both sides.
9. Drain the puris on paper towels to remove excess oil.
10. Serve warm with your favorite chutney and sambar!

Expert Tips

Want to take your Banana Puris to the next level? Here are a few of my go-to tips:

Achieving the Perfect Puff

The key to a puffy puri is the right oil temperature and gentle pressure with the ladle. Don’t overcrowd the pan, and make sure the oil is hot enough.

Kneading the Dough – Avoiding Gluten Development

Over-kneading can make the puris tough. We want a soft dough, so knead just until everything comes together.

Fermentation – Temperature and Time

Warmth is your friend when it comes to fermentation. A slightly warm spot in your kitchen is ideal. The longer it ferments, the softer the puris will be.

Frying Technique – Oil Temperature and Pressure

Medium heat is best. Too hot, and they’ll burn before they puff up. Too low, and they’ll absorb too much oil. Gentle pressure with the ladle helps encourage puffing.

Variations

Let’s get creative!

Vegan Banana Puri

Substitute the curd with plant-based yogurt. Coconut yogurt works beautifully!

Gluten-Free Banana Puri

Use a gluten-free all-purpose flour blend. You might need to adjust the amount of liquid slightly.

Spice Level – Adding Green Chilies or Red Chili Powder

If you like a little heat, add a finely chopped green chili or a pinch of red chili powder to the dough. My friend, Priya, loves adding a dash of garam masala too!

Festival Adaptations – Janmashtami or Diwali Special

These are perfect for festive occasions! They’re a delightful addition to any Janmashtami or Diwali spread.

Serving Suggestions

Banana Puris are best enjoyed warm, straight from the fryer. They pair wonderfully with:

• Chutneys: Mint-coriander chutney, tamarind chutney, or even a simple tomato chutney.
• Sambar: A classic South Indian lentil and vegetable stew.
• Aloo Sabzi: A spiced potato dish.
• Masala Chai: A comforting cup of spiced tea.

Storage Instructions

Leftover puris are best enjoyed fresh, but you can store them in an airtight container at room temperature for a day or two. They might lose some of their crispness, but they’ll still be delicious! Reheat them briefly in a pan or oven to restore some of the texture.

FAQs

Got questions? I’ve got answers!

What is the best way to ripen bananas quickly for this recipe?

Place the bananas 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 whole wheat flour instead of maida?

You can, but the texture will be different. Whole wheat flour will result in denser, slightly less fluffy puris.

How do I know if the oil is hot enough for frying?

Drop a tiny piece of dough into the oil. If it sizzles and rises to the surface immediately, the oil is ready.

What kind of chutney or sambar pairs best with Banana Puri?

Mint-coriander chutney is a classic pairing. But honestly, any chutney or sambar you love will work!

Can I make the dough ahead of time and store it?

Yes! You can make the dough a day in advance and store it in the refrigerator. Just let it come to room temperature before rolling and frying.