Banana Coconut Puff

Ingredients(for 2 medium-sized puffs per serving)

• 1 cup Whole wheat atta (for dough)
• 2 medium Ripe banana (well-mashed, nendran or robusta preferred)
• 1/2 cup Fresh grated coconut (nariyal)
• 2 tbsp Jaggery powder (gur)
• 1/2 tsp Green cardamom powder (elaichi)
• 1 tbsp Chopped cashews (kaju) - optional
• 1 tbsp Ghee or cold-pressed coconut oil (for roasting)
• 1/4 tsp Pinch of salt (for dough)
• as needed Warm water (for kneading)
• 1 tsp Sesame seeds (optional, for garnish) - optional

Instructions

1. 1

   In a mixing bowl, combine whole wheat atta and salt. Add warm water gradually and knead into a soft, pliable dough. Cover with a damp cloth and rest for 10 minutes.

   10 minutes

   Use lukewarm water for softer dough and avoid over-kneading.

2. 2

   Heat 1/2 tbsp ghee or oil in a pan. Add chopped cashews and roast till golden. Stir in grated coconut, mashed banana, and jaggery powder. Cook on low flame for 5 minutes, stirring continuously.

   7 minutes

   Cook the filling on low heat to prevent burning jaggery and retain banana sweetness.

3. 3

   Add cardamom powder to the filling and mix well. Once the mixture turns aromatic and slightly thickens, turn off the heat. Cool completely.

   3 minutes

   Let the filling cool so it’s easier to handle and prevents the dough from turning soggy.

4. 4

   Divide the dough into 4 equal balls. Roll each out on a lightly floured surface into a small disc (about 4-inch diameter).

   3 minutes

   Keep the remaining dough covered to avoid drying.