'' A tasty finger dessert/snack with a crispy texture''
The pooris can be made in advance and keep refrigerated till needed to be fried.
Ingredients for Pastry:
450g plain flour
pinch of salt
cold water to mix
3 firm ripe firm bananas
50g ground almonds
15ml rose water
oil for shallow frying
cinnamon and caster sugar for sprinkling
To make pastry: Sift the flour along with salt into a bowl. Rub in the butter until the texture resembles bread crumbs. Add just enough to mix to a firm dough. Knead gently. Roll out thinly and cut 24 of 4'' or 10cm rounds. (roll the dough between cling films/ lunch sheets to make it easier to roll and to avoid sticking to the rolling board)
To make filling: Mash bananas and mix with almonds, sugar, rose water. Divide among the pastry circles, wet the edges of the pastry, fold in half and press down to seal, fluting to secure. Heat oil in frying pan and fry pastries until golden on both sides. Sprinkle with cinnamon powder and caster sugar.