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Poori with Banana

Pooris are deep-fried, unleavened bread and are popular in countries such as India and Pakistan. Simon made his with Indian wheat flour which is softer than Australian wheat flour – and he made the dough with mashed banana rather than water. They’re great for dipping into other dishes, such as a lentil curry. To serve them as a sweet dish, sprinkle with icing sugar. http://www.abc.net.au/

140g ATTA FLOUR (This is a soft Gluten Indian wheat flour available at Indian Grocers, cake flour is a reasonable low gluten, if not ideal, substitute)
1 tablespoon vegetable oil
4 tablespoons banana puree
1 tablespoon water
Pinch salt
Icing sugar to dust
1.5 litres vegetable oil to fry

Sift the flour and add 1 tablespoon oil. Rub together until it resembles coarse bread crumbs. Add the banana puree and water and combine together to form a ball. Knead for about 10 minutes. Shape into a ball and let rest in an oiled bowl covered with plastic wrap for at least 1 hour.

Heat enough oil in a pan for the poori to be submerged.

Divide dough into 8 pieces and roll into balls. Sprinkle work surface with a little flour and roll out each ball into 10cm rounds.

Fry the poori rounds in the hot oil. It should puff up immediately on one side so working quickly turn over and cook the other side. Drain on paper towel.

Serve hot with savoury dishes or dust with icing sugar for a sweet version.