3-Ingredient Crunchy Banana Roti in Under 5 Minutes
- Nonstick skillet
- Chef's knife
INGREDIENTS
- 1 sheet spring roll pastry
- 1/3 medium banana, thinly sliced
- 1 heaping tablespoon sweetened condensed milk
- 1 teaspoon oil, for frying
INSTRUCTIONS
- Heat the neutral oil in a nonstick skillet over medium heat until shimmering but not smoking.
- Place the spring roll sheet on the pan immediately. Arrange the banana slices quickly in the center of the sheet. Fold the sides inward like an envelope, working swiftly because the pastry softens rapidly. Press the edges firmly with a spatula to seal completely. Cook until the bottom is golden brown, about 1 to 2 minutes. Carefully flip and cook the other side for another minute.
- Transfer to a plate, drizzle with the condensed milk, or serve it on the side. Serve warm.
FAQ
What type of pastry is best for making banana roti?
The best pastry is thin, crisp spring roll pastry sheets. These sheets are delicate yet strong enough to hold the banana filling and crisp up nicely when fried. Using thicker or doughier pastry like traditional roti dough will not provide the desired crunchy texture.
How thin should I slice the banana?
Banana slices should be thin, approximately 1/8 inch (3 mm) thick, to ensure they cook quickly and fold neatly within the spring roll pastry. Thinner slices also prevent the banana from becoming too mushy and help maintain a balanced texture in the banana roti.
Can I make this recipe vegan or dairy-free?
This recipe can easily be made vegan or dairy-free by substituting the condensed milk with coconut condensed milk or a drizzle of maple syrup or agave nectar instead. Ensure the spring roll pastry sheets do not contain eggs or dairy, which most do not.
How do I prevent the banana roti from becoming soggy while cooking?
It is crucial to fry it on medium heat and work quickly during assembly. The spring roll pastry softens very fast when exposed to moisture and heat, so folding and sealing should be done promptly. Using a nonstick skillet and sufficient oil helps develop an even golden crisp exterior while sealing in the banana moisture. Avoid overloading the banana filling.
Is it possible to add chocolate or other fillings?
Yes. Small pieces of dark or milk chocolate can be placed alongside the banana before folding, melting beautifully during frying. Other fillings like chopped nuts, peanut butter, or shredded coconut can add texture and flavor. Keep additional fillings moderate so the roti still seals well and cooks evenly.
Can this recipe be made ahead?
Banana roti is best served immediately while hot and crisp. However, it can be made ahead and reheated briefly in a toaster oven or under a broiler to restore crispness. Microwaving is not recommended as it softens the pastry. For the best texture, reheat for 2 to 3 minutes at moderate heat and enjoy promptly.
Can I freeze the banana roti for later use?
Freezing the banana roti is possible but not ideal, as the pastry tends to lose its crispness and become soggy upon thawing. If freezing is necessary, wrap each banana roti tightly in plastic wrap and store in an airtight container for up to one month. Reheat in a toaster oven or oven to restore some crispness, but freshness is always best.
