Mangalore Buns are soft, fluffy, mildly sweet, and delicious pooris prepared using ripe bananas. They are normally served for breakfast or as a tea time snack.
Watch the video here:
Mangalore Buns
Course: Snacks, BreakfastCuisine: IndianDifficulty: EasyPrep time
15
minutesCooking time
15
minutesResting time
8
minutesIngredients
2 ripe robusta banana
1 tsp cumin/jeera
1/4 th cup sugar
1 tsp ghee
1/2 cup curd
salt to taste
1/4 th tsp baking soda
2 cups flour/maida
Oil for frying
Directions
- In a large mixing bowl mash the ripened bananas with a help of a fork.
- Add cumin seeds, sugar and mix well.
- Then add the ghee, curd, salt, baking soda and combine well.
- Add in the flour/maida and combine to prepare a dough.
- Grease the dough with ghee, cover and rest in warm place for at least 8 hours or overnight to ferment.
- Once fermented, knead the dough slightly and pinch small ball sized dough.
- Dust the dough balls with flour and make slightly thick poori.
- Meanwhile heat enough oil in a kadai. Once the oil is hot carefully drop the rolled out dough into the oil.
- As it comes up gently splash oil on the poori to puff it up.
- Flip it in intervals to get an even colour on both sides.
- Serve for breakfast or as a tea time snack with coconut chutney or just as it is.
Notes
- Overripe or ripe bananas are the best for making these buns.
- Sugar, when combined with banana, gives enough moisture. Hence, do not add water when making the dough.
- The dough may appear dark or black after fermentation. This is normal and is a result of oxidation.
- Leftover dough can be refrigerated And used when desired.
