Mangalore Buns typically look like puris, but are far from it. They are banana flavoured, slightly sweet and have a more rubbery texture inside. They can be served with chutneys, or sagu. But, I also like to munch on them seperately because they are so good as such.
Yield: 15 PIECES
- 3 Ripened Bananas
- 2 Cups All Purpose Flour Maida
- 1 tsp Cumin Seeds
- 1-2 tsps Sugar Adjust according to preference
- 1/2 Cup Curd
- Salt to taste
- Oil For frying
Mash the ripened bananas to a mushy paste.
Add salt, sugar and cumin seeds to the mashed bananas.
Add curd, and mix well.
Add flour, and knead it to a smooth, pliable dough.
Once you are done kneading, grease the dough with a teaspoon of oil.
Cover and rest the dough in a warm place for 8 hours or overnight.
Once the dough is well rested, heat oil in a kadai, take a small ball of the dough and roll it such that its slightly thicker than a normal puri.
Deep fry it until it turns golden brown on both sides.
Serve the puri hot with any side dish of your choice.
- Make sure to use well ripened bananas only.
- The dough has to be rested for a minimum of 8 hours surely. After the minimum rest time, you can keep it in the fridge until you make the buns.