Banana and Chocolate Puff
Lunch • India
How to Make Banana and Chocolate Puff (Traditional & Healthy Version)
Banana and Chocolate Puff is a delightful fusion snack that brings together the sweetness of ripe Kerala bananas and the indulgence of dark chocolate, all wrapped in a crispy whole wheat (atta) pastry. This dish is inspired by the innovative snacks found during Indian festivals like Diwali, where traditional flavors are given a modern twist. The use of atta instead of maida makes this puff more nutritious, while minimal ghee ensures a lighter bite. Banana and Chocolate Puff is especially popular among children and is often served as a special treat for school tiffin or an evening snack during festivals. The combination of naturally sweet bananas and rich chocolate creates a comforting taste that appeals to all ages. The puff is easy to prepare, making it an ideal choice for busy families who want a quick yet unique lunch or snack option. Whether enjoyed with a cup of chai or as a festive offering, this dish blends Indian ingredients with a global twist, reflecting the evolving tastes of modern Indian households.
Ingredients(for 1 medium puff per serving)
- 1 cup Whole wheat flour (atta)
- 1 large Ripe banana (preferably Kerala banana (nendran))
- 40 grams Dark chocolate (70% cocoa or higher)
- 1 tablespoon Jaggery powder (gud)
- 1/4 teaspoon Cardamom powder (elaichi)
- 1 tablespoon Ghee (for brushing)
- a pinch Salt (namak)
- 1/4 teaspoon Baking powder (for puffiness) - optional
- 2 tablespoons Milk (for kneading (can use plant milk)) - optional
- 1 teaspoon Sesame seeds (til, for garnish) - optional
Instructions
- 1
In a bowl, combine atta, a pinch of salt, baking powder (if using), and 1/2 tablespoon ghee. Mix and add milk slowly to knead into a soft dough. Cover and rest for 10 minutes.
10 minutes
Resting the dough helps it become more pliable and easy to roll.
- 2
Peel and slice the ripe banana into thin rounds. In another bowl, mix the banana slices with jaggery powder and cardamom powder.
3 minutes
Use overripe bananas for extra sweetness and flavor.
- 3
Chop dark chocolate into small chunks or shavings. Add to the banana mixture and gently combine.
2 minutes
Ensure chocolate pieces are small for even melting and distribution.
- 4
Divide the dough into four equal balls. Roll each into a small oval or rectangle, about 1/8 inch thick.
4 minutes
Dust with atta to prevent sticking while rolling.
Why This Dish is Healthy
Using atta instead of maida boosts the fiber content, promoting better digestion and satiety. Bananas offer natural sweetness and essential vitamins, reducing the need for added sugar. Dark chocolate, in moderation, is known for its antioxidants and heart-healthy benefits. The recipe uses minimal fat, making it a health-conscious snack or light lunch option for all ages.
This Banana and Chocolate Puff is packed with dietary fiber from whole wheat atta and potassium from ripe bananas. Dark chocolate provides antioxidants, while jaggery supplies trace minerals like iron and calcium. Minimal ghee and the use of natural sweeteners ensure a balanced macro profile. The recipe is vegetarian, free from refined sugar, and can be adapted for vegan diets by substituting milk and ghee.
Pro Tips
- 💡Tip 1: Use overripe bananas for maximum sweetness and flavor.
- 💡Tip 2: Ensure the edges are sealed properly to keep the filling inside.
- 💡Tip 3: For a vegan version, replace ghee with coconut oil and use plant-based milk.
Storage & Serving
Store cooled puffs in an airtight container for up to 1 day at room temperature or refrigerate for 2-3 days. Reheat in oven or on tawa for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
