Life is full of banana skins. You slip, you fall…you carry on.
Well, if you’ve read the earlier blog about banana plant and pith, now its time to talk about ripe bananas! Many fresh bananas have been gifted to neighbours, friends and the needy. The Sanskrit phrase from the Rg Veda teaches us ‘Vasudhaiva Kutumbam’ the world is one family (Vasudha= Earth, kutumbam= family, eva= One) and bounty MUST be shared!
The ripening process itself taught us many a lesson. How to store, where and how to place the fruit, what happens inside the paper bags or cloth coverings, and how often to check….Ooops! 2 clusters have over ripened the juice flowing out! The sweet aroma of ripened bananas is wafting through the house, and is getting a bit heady too:) Is that why they say ‘I’m going bananas!’
We have made banana bread, banana milk shake, banana with cereal, and our yummiest fried bananas with coconut. See here
Time for some masala snack, in the rainy days here. I am sharing my mother’s recipe of masala banana poori (fluffed wholewheat bread) today. Most homemakers will find more than one way to use over ripe or abundant fruit. I remember on a visit to Germany, our Airbnb hostess plucked (exotic) kiwi fruit and was making jam after distributing fruit to neighbours!
Mother used to make these spicy -sweet pooris for our school days snack. Roll it, munch on it and run and play. Instant energy! Just yesterday, as I spoke to my sister she chuckled “I remember how I once bought over ripe bananas purposely when Mother asked me to buy some. I wanted her to make those delicious, hot, brown pooris” Well sis…eat them virtually now.
Ingredients to make dough
2-3 ripe bananas ( they get brown spots on skin)
3-4 cups wholewheat flour ( as required)
1-2 tsps of sooji rava / semolina (optional – used for texture)
spices – roasted cumin powder, turmeric, fennel powder, chilli flakes ( add to your taste)
salt as required
oil for frying
Fry the pooris preferably one by one, or two at time only.
Mash the bananas in a bowl, add the powdered spices, salt, chilli flakes, oil ( NO WATER!!) and the whole wheat flour slowly. Keep turning and blending. The mashed mixture will decide the amount of flour required to make a dough consistency. Remember…the longer you keep it aside…it will go runny and difficult to roll out. ( I have frozen 2 batches).
Heat oil in a big wok, throw in a small pinch of dough to see if it rises, checking the temperature.
Make small balls of the dough, dust with bit of flour if sticky. Roll out into round poori, bit thick so they fluff well. Place gently into the hot oil, tap with ladle ( special sieved ladle is good for frying). Turn over when fluffed. Remove when a bit browned/golden. Keep aside on plate lined with tissue, if required to absorb the oil. ( that’s why sieved ladle is better, as it removes excess into the wok itself).
Serve warm with chai at snack time ( before the children munch them up) or serve with a gravy vegetable dish at meal time. The pooris stay well for 1-2 days in airtight box too for a later date. Enjoy with family and friends.
In your culture, how do you cook bananas? Is there a story behind the cooking process?
If you ever make them, do leave your experience here to share. i sincerely hope food from my kitchen travels to you all. Stay safe, stay healthy!