Mangalore buns, Banana poori
Mangalore buns is nothing but fried banana poori, the fermentation of dough along with banana gives it a bun texture.
Servings: 12
Ingredients
- 1 Ripe banana medium sized
- 1 & ½ cup Maida/ all purpose flour plus more as needed
- 2 tbsp Curd/ plain yogurt
- ¼ tsp cooking soda
- 2 tbsp sugar
- 1 tsp Cumin seeds
- ½ tsp Salt
- Oil to deep fry
Instructions
- First mash the banana. I used some over ripen banana I had. Use a whisk to mash it.
- Add curd, cooking soda, sugar, salt, cumin seeds to it. Mix well
- Top it with maida and knead to smooth dough. No water Add enough flour as needed. I used my bread machine to knead, but you can do with hands.
- Oil the surface of the dough. Keep aside for 8 hours or over night.
- After fermentation, grease your hands or sprinkle some flour. give it a knead again, Divide into equal sized balls.
- Dust well and roll out to thick puri.
- Heat oil and deep fry the puris. Once you slide to hot oil, put the flame to medium.
- Keep it immersed by gently using the ladle. This way it puffs up and rises up.
- Flip and cook the same way to perfect puffing. Drain in paper towels and repeat to finish all banana poori.
Notes
- You can follow the same and skip fermenting, make regular poori too. But texture and taste comes only if fermented and matches the traditional ones.
- These puris are neither too sweet not like regular salt puri too. It's in between.
- Banana tends to make the dough dark as it ferments, so its normal to see a darker dough.