It is possible that Kimbula Banis is the result of a local attempt to imitate croissants. In the absence of refrigeration and solidified butter, the resulting bread uniquely stood on its own to become a popular breakfast/snack item.

For the dough use thawed out frozen bread dough purchased from the store or a recipe of yours. Whole wheat flour is ok for the health conscious. High gluten flour is not necessary. A recipe for bread dough can be found under Theti Paan/roast paan.

Weigh out about 3.5 oz (100 g) portions for each kimbula banis to ensure uniform baking. Using a rolling pin flatten this to a triangle with two equal sides (isosceles triangle) with the base of 7 – 8 inches (17-20 cm) and 10-12 inches (25-30 cm) in height. Flour lightly as needed to prevent from sticking. Cut from the excess areas and fill in to the needed areas to make the triangle.

Roll the triangle from the smaller (7-8 inch side) side towards the opposite end. The result is a starved Kimbula-like log with more dough in the center. Cover with plastic wrap and keep in a warm place until 2-3 times in size. It is ok half way during rising, to trim off from the sides of the two ends to improve the looks. Use a pizza cutter. Once ready for baking sprinkle with a generous amount of sugar. It helps to brush lightly with water for the sugar to stick better to the dough.

Bake at 350F ((175C) for 30 minutes in the center rack.
Notes: If one wants to be fancy, brush lightly with melted butter, sprinkle sugar and finely chopped walnuts before rolling the triangle. For extra-fat Kimbuas add a small amount of flattened extra dough to the center of the triangle before rolling. It takes some practice to get the Kimbula to one's preference.