A delectable sweet dish of Bihari origin.


A cup of rice flour

A cup of jowar flour (sorghum)

250 gms of dark jaggery (unprocessed or semi-processed)

2-3 ripe bananas

A Tbsp of sugar

A tsp of fennel seeds ( saunf)

A Tbsp of raisins

Oil to fry in.

Step 1: melt the jaggery in a cup of water. Strain it.

Step 2: Mix the rice and jowar flours in a bowl.

Step 3: In a small mixie jar add the cut bananas and sugar and make a paste out of it.

Step 4: Add the banana paste to the flour. Then add the jaggery water to it and mix well. Add the fennel seeds and raisins to this mix. The consistency is of importance. It should be looser than cake batter.

Step 5: Keep this batter covered for at least an hour. Two hours maximum.

Step 6: Check the consistency after an hour. The batter must have thickened a bit. Add some water ( slowly with spoon fulls) to get the right consistency. Mix well.

Step 7: Heat oil in a frying pan. Put in ladle full of batter to this hot oil. One can fry 4-7 at a time depending on the size of pan and consistency of batter plus comfort of the cook.

Step 8: cook the puas till both sides are nice and brown.

Step 9: it takes time to cook the batches. So sit with a book and keep an eye on the cooking.

Step 10: You may not need to add more oil as this batter does not absorb much oil. Rice flour ensures the puas are less oily and crispy at the edges.

These are absolutely mouth watering tasty. The sides will be crispy while the centre area will melt in your mouth. The occasional fennel seeds and raisins add a tingle to the taste.

These taste best when still hot. The good thing is that you can store it in the fridge for 3-5 days. Eat it cold or heat it in a microwave. ๐Ÿ‘Œ๐Ÿ‘Œ๐Ÿ˜Š