Soft and Fluffy Mangalore Buns recipe
In the Udupi-Mangalore region, buns are a well-liked morning and evening snack. Bananas are used to make buns, which are delicious, fluffy puris. They are typically served with sambar and a hot coconut chutney, but they are equally delicious on their own.
Ingredients
- 2 cup All purpose flour
- 2 no Ripe banana
- 3 tbsp Curd
- ¼ tsp Baking Soda
- 2 tbsp Sugar
- ½ tsp Cumin Seeds
- ½ tsp Salt
- 3 cups Oil
Instructions
- In a large bowl mash 2 ripe bananas, add 3 tbsp curd, 2 tbsp sugar, ½ tsp cumin seeds and mix well
- Add ½ tsp salt, ¼ tsp baking soda and mix well. Gradually add 2 cup maida/ all-purpose flour to the bowl and knead it into a dough
- Increase the amount of flour if necessary to create a smooth dough that doesn't entirely stick to your fingertips
- Avoid adding any water while you knead the dough. When sugar, banana, and curd are combined, it releases enough water to knead dough
- Cover the dough thoroughly with a moist cloth, squeeze out all the extra water, and let it sit at room temperature for 7-8 hours
- Lightly knead the dough before shaping it into buns. Create tiny dough balls the size of lemons and lightly dust with flour before rolling it out. Keep the balls thick and don't overly flatten them
- Heat the oil for deep frying; dip a little piece of dough into the oil to see if it is hot enough
- Drop the buns individually into oil and fry on a medium flame. The pooris puff up beautifully as soon as you place them in the oil; turn them over and hold them under the oil for a short period of time to encourage further puffing
- Take the poori out of the hot oil once it is golden brown on all sides and lay it in a bowl lined with paper towels
- Serve these delicious, soft, fluffy buns on their own or with sambar or coconut chutney