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 to 30 min
Rolling and cooking time: 3 min for each kela puri
- 2 1/2 cups (250 g) whole-wheat flour
- 1/2 cup (50 g) chick-pea flour
- 1/2 tsp cayenne pepper
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp salt
- 1 tbs melted ghee or butter
- 2 small ripe bananas
- 2 tsp brown sugar
- ghee or vegetable oil for deep-frying
1Sift 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.
2In 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.
3Let the dough stand for 15 to 30 minutes. Then roll and deep-fry the kela puris as in the recipe for puris.