Mangalore Buns Recipe | Banana Pooris
Servings 12 buns
Ingredients
- 1 cup All Purpose Flour Maida, extra for dusting during rolling
- 1 cup Wheat Flour
- 1 cup Banana Ripen and pureed
- 3 tbsp Curds /Yogurt
- 3 tbsp Sugar
- 1/2 tsp Cumin seeds
- A pinch Cooking Soda
- 2 tsp Cooking Oil
- Salt to taste
- Cooking Oil for deep fry
Instructions
- Make a puree of the banana with sugar.
- Take the flour in a bowl, reserving 1/4 cup aside, add salt, cooking soda and cumin seeds.
- Now add the curds, and banana puree to the flour and mix everything until well mixed.
- The dough will be sticky, add the 1/4 cup flour and knead till the dough is well done.
- Grease your hands with oil and ferment it aside for 4 -5 hrs.
- When it's time to roll out and deep fry, heat a kadhai with oil
- Pinch out small balls, dust with flour and roll out into 3 " diameter thick.
- When the oil is hot, but not smoking hot, gently slide in and cook the pooris on both sides.
- Fry on both sides until brown. Gently press on top sot hat it puffs up.
- Remove with a slotted spatula and drain on a kitchen towel.
- Serve it with Sambar and Coconut Chutney.
Notes
Mangalore Buns are prepared with All purpose flour / Maida. I added equal parts of wheat flour. Though the original recipe had given a specific measurement, I simply increased based on how many we need.
Cumin Seeds are mentioned as optional, I suggest you add as it gives a good taste.
Bananas are mostly very ripe that's used, however, I used a medium ripe one.
One might feel odd in serving Sambar and Coconut chutney, however, I recommend you serve with both. It adds up so much taste!
I read that this is normally made the previous night and left to ferment overnight. Since I didn't calculate my banana drought, I had to make it in the morning. I left it on the counter for 4 hrs, then refrigerate till evening to be prepared for dinner. I took it out an hour before making the pooris.
There is no need to add water at all. And it tends to become even moister after fermentation. So knead it again with a little flour to make it easy to handle.
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