Banana puri

Add the flour to a large bowl together with the baking powder. Place the butter in the bowl and use a pastry cutter to cut the butter. If you don't have on it's fine. Cut the butter in small pieces and add it to the flour

Use your fingertips and rub in the butter until it resembles breadcrumbs

Mix the lemon juice into the ice water. Make a well in the center of the flour mixture and add the ice water. Use a wooden spoon and bring the dough together

Dust a smooth surface with some flour and knead the dough until smooth. If the dough feels a little sticky add a little sprinkle of flour. You should have a firm dough but not hard

Wrap the dough in clingfilm. If you are using two different colours, divide the dough into halves and colour one half with some red food colouring or powder color, refrigerate for 30 mins

In the meantime make the syrup.

Divide each piece of dough into 4 equal pieces. Roll each one out into a 21cmx21cm square piece. Place the first piece of rolled pastry on a piece of parchment paper. Brush with some melted butter and sprinkle some cornflour on top. Place the next piece of rolled out pastry and repeat the process. The final layer must also be brushed with butter and cornflour should be sprinkled on top. Brush the edges of the sheet of pastry with some water. Roll it into a swiss roll and cut into 18 pieces, about 1.5cm thick.

Gently roll each piece with a rolling pin, do not press too hard. Place them on parchment paper and once they are all rolled out you can begin frying.

Heat the oil in a flat pan on medium heat and then reduce to a low heat. Drop a piece of dough into the oil and if it rises the oil is ready. Or place the handle of a wooden spoon in the oil and if it bubbles rapidly the oil is ready. Fry 2 banana puris at a time to enable you to flip them over. Only attempt to flip them over after 1 minute or they will fall apart. Fry each side for at least 3 minutes on a low heat, the insides need to cook, flip over and fry the other side.

Allow to cool on a cooling rack and once cool drizzle the syrup over. Sprinkle some toasted pistachios or almonds if you prefer.

Add half cup sugar and half cup water to a saucepan together with the cardamom and rose essence.

Allow the syrup to simmer until it thickens. Takes about 10 mins.