Mangalore Buns OR Sweet Banana Puris

 Ingredients

• 1 banana medium-sized robusta banana or any variety, preferably overripe
• 3 tbsp raw sugar or jaggery powder, add as required
• ½ tsp cumin powder 
• 1 pinch salt 
• 2 pinches baking soda 
• 1 to 2 tbsp yogurt
• 11/2 cups whole wheat flour or all purpose flour or use half-half of both
• 1 teaspoon ghee
• oil as required for deep frying

Making dough

• 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), 1 tablespoon curd (yogurt), salt, ghee, baking soda and cumin powder to the banana puree.
• If you can knead with 1 tablespoon curd, then fine. If the mixture looks dry or floury, then add 1 tablespoon curd again and knead. The quantity of curd required depends on the type and quality of flour.
• 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. You can spread some oil on the outer surface of dough so that it does not become dry while resting.
• Lightly knead the dough the next morning or after you have kept it for 3 to 4 hours.

Frying Mangalore buns

• Take small to medium sized balls from the dough and roll into a puri having about 4 inch diameter. Don't roll them thin but keep medium thickness.
• This way roll all the banana puri and arrange them in a tray or plate without touching each other. Keep them covered with a kitchen towel until you begin to fry them.
• Heat any neutral flavored oil for deep frying. Keep the heat to medium to medium high.
• When the oil becomes medium hot, gently slid each puri in the oil. When the puri puffs up and become golden from one side then turn over gently using a slotted spoon.
• Fry the second side until golden and crisp. Turn over a few times if required for even cooking and color.
• While frying, take care that the banana buns does not break in oil otherwise they soak lot of oil.
• Remove them with a slotted spoon and drain on paper napkins to remove excess oil. Fry the remaining buns this way.
• Serve the buns, hot or warm plain or with milk or a cup of tea of coffee.

Notes

• For a more sweeter buns, you can add more sugar. Adding less or more sugar also depends on the sweetness of bananas.
• The recipe can be made with whole wheat flour or all purpose flour or an equal mix of both flours. I prefer to make them with whole wheat flour.
• The dough should be smooth and slightly sticky.
• While frying the temperature of the oil should be medium hot. So depending upon the kind of pan you use keep the heat to medium or medium-high. Use any neutral-flavored oil with a high smoking point for deep frying.
• To make vegan banana buns, use plant-based yogurt and oil to knead the dough.
• The recipe can be scaled.
• Since curd is used you have to finish them on the same day. They taste best when served hot or warm.                            
  

   

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