A poori is an Indian deep-fried bread. These banana poori are an excellent accompaniment to a chicken, lamb or vegetable curry, or can be sprinkled with sugar and eaten as a sweet snack. They are quite delicious but their preparation does involve deep-frying in very hot oil, so if you are cooking with children they will need assistance but the result is definitely worth it!
2 ripe Lady Finger bananas or 1 ripe large Cavendish banana
150 g plain flour, plus extra for dusting
peanut oil, for cooking
1 tablespoon water
Mash bananas to a smooth paste in a food processor. Scrape into a measuring jug and measure; you need ¹⁄³ cup. Add flour to the unwashed food processor. With the motor running, add 1 tablespoon oil, banana paste and water. Process until mixture forms a taupe-coloured ball of dough.
Knead dough briefly on a workbench lightly dusted with flour. Form into a ball. Put 1 teaspoon of oil into a bowl and roll the dough in this. Cover with plastic film and leave to rest for 30 minutes.
Preheat oven to 100°C and place a paper towel-lined ovenproof plate inside to warm.
Divide dough into 8, then, using extra flour as needed, roll each piece into a very thin 12 cm round. Place on a baking tray, well separated so no dough round is touching another or they will stick and tear.
Add enough oil to fill a wok to a depth of 8 cm at the centre. Heat over high heat until a candy thermometer registers 175°C.
Bring dough rounds close to the wok. Carefully float 1 poori on top of the oil; it will bubble and puff immediately. Lightly press the poori under the oil for a few seconds with an egg lifter and then turn it over. The second side will puff and blister at once. After another few seconds, lift the poori out with a brass skimmer, allowing the oil to drain back into the wok. Place the cooked poori in the paper towel-lined plate in the warm oven. Repeat with remaining dough rounds until all the pooris are cooked, then serve.