(Recipe credit to my Sister Salosh Suonath & Rivina Singh)
2 cup Cake flour +maizena (corn flour) for Sprinkling
½ teaspoon baking powder
½ cupwater + a few drops rose essence
1⁄4 teaspoon Lemon Juice
Ice water to make dough
Melted Butter for Rolling
Oil for frying
1 cup water
1 cup Sugar
1⁄4 teaspoon ground Elachi (cardomom)
A few drops Rose essence ( Optional )
In a mixing bowl Sift flour and baking powder, Rub in the butter until the mixture resembles bread crumbs. Mix lemon juice to the iced water , then add to floured Mixture. Make a firm dough.
Knead well, cover and set aside for ± 2 hours. Divide dough into 8 even sized balls. 7. Roll each one out into a Large thin Roti.. Brush with melted Butter sprinkling a little cornflour on each roti. Place second roti on top of the first , brush with butter and sprinkle with maizena (corn flour). Repeat all 8 rotis
Roll into a neat "Swiss Roll".
Cut into 1cm thick slices and roll length ways, you must be able to see the layers. Heat oil ( medium Heat ) fry until light in colour. Use a fork to gently open up the layers.
SYRUP - Boiler Sugar & water , Add Elachi (cardomom) and rose essence to this.
Drizzle syrup over it banana Puri and decorate as desired
Store in an airtight container. Enjoy
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