Banana Buns Recipe / Mangalore Buns Recipe / Indian Fried Banana Buns / Puffed Banana Pooris / Banana Puris / Fried Banana Puri

Mangalore Buns

Ingredients

Maida / All purpose flour - 1 cup + 3 tbsp

Overripe bananas - 2

Curd - 1/4 cup

Sugar - 1 tbsp

Cooking soda - 1/2 tsp

Jeera - 1 tsp 

Salt - 1/8 tsp

Oil to deep fry

Method

Take a bowl add the banana, sugar, cooking soda, salt mash to form a lump-free puree using your fingers. Do not beat it with any blender use only hands. Add the curd and jeera, mix well till combined.

Now add the maida and gently fold to form a semi-sticky dough.do not make a tight dough.

Usually, the dough is sticky, rubbery, and a bit messy to handle.

Cover and rest for 8 hours, next take divide the dough into small equal size balls, dust the surface well with flour to handle the sticky dough better.

Gently using a rolling pin roll out to a thick disc do not roll it too thin. The thickness should to a bit thicker than regular pooris.

Heat oil in a Kadai when hot gently slide the poori into the hot oil in the medium-high flame gently press the pooris to puff up.

Deep fry till light golden brown on both sides and remove from oil.

Best served with thin coconut chutney as a tea-time snack.

Note:

a) Make sure the bananas are very ripe and squashy.

b) These buns are usually made with maida but some make it with whole wheat flour.

c) The dough should be slightly sticky do not knead hard like a chapathi dough. Adjust the flour measurement accordingly.

d) Minimum of 8 hours or overnight fermentation is needed to get the best result.

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