Gurasa, also known as Bandashe, is a delightful flatbread originating from Northern Nigeria. This recipe offers a step-by-step guide to creating this unique and flavorful dish at home. The dough, similar in consistency to puff-puff batter, is enriched with sugar and yeast, allowing it to rise to a light and...
Ingredients
For the Gurasa
- 4cupsflour
- 4tbspsugar
- 3tspyeast
- 2tspsalt
- 3cupswarm water
- Potash water (Ruwan kanwa)
For the garnishing
- Vegetable oil
- Sliced fresh tomatoes
- Yajin kuli
- Sliced green pepper (optional)
- Sliced onions
Nutrition (per serving)
Calories
277.2kcal (13.86%)
Protein
7.1g (14.22%)
Carbs
58.8g (21.37%)
Sugars
8.8g (17.68%)
Healthy Fat
0.4g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
How to make Gurasa (Bandashe)
Preparing the Dough
In a bowl, combine the flour, sugar, yeast, salt, and warm water. Mix for 5 minutes until well combined. The batter should have a consistency similar to puff-puff mix, but slightly thicker.
Cover the bowl with cling film or a kitchen towel and let it rise in a warm place for 30 minutes.
Cooking the Gurasa
Heat a non-stick pan over medium heat. Sprinkle some potash water on the pan.
Pour some batter onto the pan and use your hands to spread it out evenly. Cook for about 5 minutes on one side, then flip and cook on the other side until golden brown.
Arrange the cooked Gurasa in a flask or container as you fry them.
Garnishing
Sprinkle some vegetable oil on top of each Gurasa.
Add yajin kuli (or maggi if your yaji doesn't have much maggi) and drizzle with more oil.
Arrange sliced tomatoes, onions, and green pepper on top of the Gurasa. Repeat this process for all the Gurasa, layering them on top of each other until finished.
Final Touches
To enhance the flavor, leave the Gurasa in the closed flask for about 15 minutes to allow the toppings to soak into the bread. Serve and enjoy your delicious Gurasa.
Nutrition (per serving)
Nutrition (per serving)
Calories
277.2kcal (13.86%)
Protein
7.1g (14.22%)
Carbs
58.8g (21.37%)
Sugars
8.8g (17.68%)
Healthy Fat
0.4g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Ensure the batter consistency is correct for the best results. It should be thicker than pancake batter but not too stiff.
Adjust the amount of yajin kuli according to your spice preference.
Using a non-stick pan is crucial to prevent the Gurasa from sticking and burning.
Letting the Gurasa sit in a flask allows the flavors to meld together, enhancing the overall taste.
FAQS
What is Gurasa?
Gurasa, also known as Bandashe, is a traditional Northern Nigerian flatbread, similar in texture to a slightly thicker pancake, and typically garnished with spices, vegetables, and oil.
Can I use a different type of flour?
While all-purpose flour is commonly used, you can experiment with other types of flour like wheat flour, but the texture may vary slightly.
What can I use instead of yajin kuli?
If you don't have yajin kuli, you can use a blend of ground peanuts, chili powder, and bouillon powder for a similar flavor profile.
How do I store leftover Gurasa?
Store leftover Gurasa in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Reheat before serving for the best taste.
Can I make this recipe vegan?
Yes, this recipe is vegan-friendly as long as the yajin kuli used does not contain any animal products. You may also want to check the ingredients of your chosen vegetable oil.
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Maryam Auwal
(@meerahscuisine)
A Foodie and Med Student Recipe Blogger Creating and sharing new recipes. A Foodie and Med Student Recipe Blogger Creating and sharing new recipes....
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