Kela puris will make you grateful that Vedic cooking has come to the West.
Make sure the dough is kneaded until firm, and that the puris are
deep-fried until golden and mottled brown.
Preparation time: 15 min
Standing time: 15 - 30 min
Rolling and cooking time: 3 min for each kela puri
21/2 cups (250 g)
1 teaspoon salt
1/2 cup (50 g) chick-pea flour
1/2 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon cumin seeds
1 tablespoon melted ghee or butter
2 small ripe bananas
2 teaspoon brown sugar
ghee or vegetable oil for deep-frying
Sift the two flours into a large mixing bowl and add the spices and
salt. Dribble the melted ghee or butter over the top. Rub it into the
flour until the flour resembles coarse breadcrumbs.
In another bowl, mash the bananas into a smooth paste. Stir the sugar into
the mashed bananas, then pour the mixture into the other ingredients,
mixing thoroughly so that all the flour sticks together. If more moisture
is needed to bind the flour, add more mashed banana or a tablespoon or two
of warm water. If the dough is too sticky, add more flour. Knead the dough
for several minutes until it is smooth and fairly firm. Then set it aside.
Let the dough stand for 15 - 30 minutes. Then roll and deep-fry the kela
puris as in the recipe for puris.