Banana Poori
These teatime treats from Mangalore are soft and puffed, with a mild sweetness from the ripe banana. They’re traditionally served fresh with tea, but feel free to switch things up and use them to mop up gravies.
Add <quantity>400<unit>g</unit></quantity> of whole wheat flour to a medium bowl
Add <quantity>100<unit>g</unit></quantity> of ripe pureed banana
Add <quantity>1½<unit>tsp</unit></quantity> of salt
Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil
Add <quantity>200<unit>ml</unit></quantity> of water, in batches, while hand mixing to form a dough
Let the dough rest for 30m
Divide the dough into <quantity>10</quantity> equal small balls
Roll each ball into <quantity>3<unit>inches</unit></quantity> circles
Fry each circle in vegetable oil preheated to <temperature>170<unit>°C</unit></temperature> until puffed and golden brown. Drain on paper towels. The banana poori is ready
It's tea o'clock!
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