Mangalore banana buns recipe
Recipe type: sweets
banana pooris or mangalore buns - mildly sweet fried bread made with mashed banana, flour and sugar. a specialty of mangalore in karnataka.
- 1 medium sized banana/kela
- 2-3 tbsp sugar ( i added 3 tbsp organic cane sugar)
- ½ to ¾ tsp cumin powder/jeera powder
- a pinch of salt (optional)
- 2 pinch or ⅛ tsp of baking soda
- 1 to 2 tbsp yogurt/curd/dahi
- 1.5 cups whole wheat flour/atta or all purpose flour or use half/half of both
- ½ to 1 tsp ghee
- oil for deep frying
- in a mixing bowl, take the chopped banana and sugar.
- the sugar helps in the mashing of the bananas very well. you can also just puree the bananas in a blender and then add sugar.
- the bananas have to be mashed well.
- add the flour (whole wheat flour or all purpose flour or mix of both), 1tbsp yogurt, salt, ghee, baking soda and cumin powder to the banana puree.
- if you can knead with 1 tbsp yogurt, then fine. if the mixture looks dry, then add 1 tbsp yogurt again and knead. the quantity of yogurt required depends on the type and quality of flour. i used 2 tbsp yogurt to knead the dough.
- knead into a smooth dough. the dough is slightly sticky. so while kneading you can apply some oil/ghee in your hands and knead.
- if the dough becomes very sticky, then add some whole wheat flour and sugar accordingly.
- keep the dough covered in a bowl for 3 to 4 hours at room temperature or refrigerate the dough overnight or for 7 to 8 hours. lightly knead the dough the next morning or after you have kept it for 3 to 4 hours.
- take small to medium sized balls from the dough and roll into round pooris.
- slid each poori into medium hot oil and fry the pooris till they are puffed and golden. take care that the buns does not break in oil otherwise they soak lot of oil.
- remove the banana buns with a slotted spoon and drain on paper napkins to remove excess oil.
- serve the mangalore banana buns, hot or warm plain or with milk or a cup of tea of coffee.