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    Deep-Fried Banana Whole Wheat Bread KELA POORI

    This bread’s flavor is faintly reminiscent of banana tea bread, making it appealing for a Sunday brunch. Cardamom, coriander, nutmeg, and lemon zest combine with mashed bananas and flour for a fragrant, slightly sweet flatbread.

    Variations: You can substitute mashed papaya and lime zest or mashed mango and orange zest for the bananas and lemon with excellent results.

    Pro Tip: Make a stiff, firm dough, as it softens considerably while resting. Frying the pooris until golden brown enhances their flavor. They are best served piping hot, as the sugar from the bananas will cause them to soften as they cool.

    Prep time: 10–25 minutes Dough resting time: 0.5–3 hours Cooking time: 0.5 hour (30 minutes) Makes: 16 pooris

    Ingredients

    For the Dough:

    • 2 cups chapati flour (approx. 9.2 oz / 260 g)
    • OR (Flour Mixture):
      • 0.75 cup whole wheat flour (approx. 3.35 oz / 95 g)
      • 0.75 cup unbleached white flour (approx. 3.35 oz / 95 g)
      • 0.5 cup barley flour (approx. 1.9 oz / 55 g)
    • 2 tsp (10 ml) grated lemon zest
    • 0.5 tsp (2 ml) ground cardamom
    • 0.5 tsp (2 ml) ground coriander
    • 0.25 tsp (1 ml) freshly ground nutmeg
    • 0.25 tsp (1 ml) salt
    • 3 tbsp (45 ml) melted ghee or vegetable oil
    • 0.5 cup puréed banana (approx. 4 oz / 112.5 g) (or mango/papaya)
    • Approx. 0.25 cup (60 ml) warm water, or just enough to make a stiff dough

    For Frying:

    • Ghee or vegetable oil for deep-frying (approx. 3 inches deep)

    Instructions

    1. Make the Dough

    • In a large mixing bowl, combine the flour(s), citrus zest, ground spices, and salt.
    • Dribble the 3 tbsp of melted ghee or oil over the flour and rub it in with your fingertips.
    • Add the puréed fruit and 0.25 cup (60 ml) of water. Work the mixture into a mass.
    • Slowly add more warm water in small dribbles, mixing until a stiff, kneadable dough is formed.

    2. Knead and Rest

    • Place the dough on a clean work surface. Oil your hands and knead the dough for about 8 minutes until it is silky smooth and pliable.
    • Form the dough into a smooth ball, rub it with oil, and cover with an inverted bowl.
    • Let the dough rest for 0.5 to 3 hours. (If resting longer, you can keep it well-sealed in the refrigerator for up to 24 hours. Remove it at least 1 hour before use).

    3. Prepare for Frying

    • Gather your equipment: a rolling pin, cookie sheets, a slotted spoon, and a tray lined with double-thick paper towels.
    • Pour ghee or oil to a depth of 3 inches (7.5 cm) in a karai, wok, or deep-walled Dutch oven.

    4. Shape the Pooris

    • Place the rested dough on a clean work surface and knead briefly. If it has softened too much, knead in a little flour as necessary.
    • Divide the dough in half. Roll one portion into an 8-inch (20 cm) long rope. Cut into eight equal pieces.
    • Roll each piece into a smooth ball. Place the balls on a plate without letting them touch and cover with a damp cloth. Repeat for the other half of the dough (16 balls total).

    5. Roll the Pooris

    • Take one ball of dough, keeping the others covered. Flatten it into a 2-inch (5 cm) patty.
    • Dip a corner of the patty in a little melted ghee or oil. Roll it out, using firm but even pressure, into a 5-inch (12.5 cm) round.
    • Place the rolled poori on a cookie sheet. Continue to roll out all the pooris, laying them in a single layer without touching. Cover them with plastic wrap.

    6. Fry the Pooris

    • Heat the ghee or oil over moderately high heat until it reaches 365°F (185°C).
    • Lift one rolled-out poori and carefully slip it into the hot oil so it remains flat.
    • The poori will sink and then quickly rise. As it begins to rise, use the back of a slotted spoon to gently keep it submerged under the oil. This will cause it to puff into a steam-filled balloon. (Do not press harshly, or it may tear and fill with oil).
    • When it is lightly browned on the first side, carefully turn it over and brown the second side. Total frying time is under 1 minute.
    • Remove the puffed bread with the slotted spoon and let it drain on the paper-towel-lined tray.
    • Repeat for all pooris, adjusting the heat to maintain the 365°F (185°C) temperature.

    Serving and Storage

    • Serve: Serve immediately, hot. They are delicious with a dusting of confectioners’ sugar or a drizzle of maple syrup.
    • Keep Warm: You can keep the batch warm for up to 30 minutes on paper-towel-lined baking sheets in a preheated 275°F (135°C) oven.
    • Storage: As pooris cool, they deflate. At room temperature, cooled (baasi) pooris can be stacked and kept wrapped in a clean tea towel for up to 12 hours.