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Mangalore Buns is a speciality of Mangalore. It is leavened thick poori made using all-purpose flour, ripe banana and yogurt. This slightly sweet poori and very soft, cushiony and taste great with coconut chutney and sambhar.
Ingredients:
Well Ripened Banana – 2 large sized
Sugar – 1 tbsp
Cumin Seeds – 1 1/2 tsps
Curd/Yoghurt – 1/2 cup
Baking Soda – 1/2 tsp
Oil – 2 tsps
All Purpose flour (Maida) – 3 cups + dusting
Salt to taste
Oil for deep frying
Method:
- Take curd/yoghurt in a bowl. Add baking soda and mix well. Microwave on HIGH for 30 seconds. The yoghurt will now turn frothy and double in volume.
- In a large mixing bowl, mash banana into a smooth paste.
- Add sugar, salt, cumin seeds, 2 tsps of oil. Mix well.
- Pour the frothy curd into this banana mixture and mix well until well combined.
- Add maida and knead it thoroughly to form a dough like that of chapati. If the dough is sticky, sprinkle little more flour and knead well.
- Cover it with a wet muslin cloth and allow it to ferment for atleast 5-6 hours.
- Knead the dough again and make small dough balls. These balls will neither be very tight and firm nor sticky.
- Dust each dough ball with little maida and roll them into thick discs of 1/2cm thickness.
- Heat oil in a frying pan and deep fry the discs in oil till brown.
- While frying, push the rolled disc downwards using a perforated spatula so that it fluffs up.
- Serve with coconut chutney and/or sambhar.
