Thursday, November 19, 2009

Buns of Mangalore


1 cup Maida/All purpose flour

1 ripe Banana, medium sized

1-2 tbsp Curd/Yogurt

4-5 tsp Sugar

1 tsp Jeera seeds

1/2 - 3/4 tsp Baking soda

1/2 tsp Salt

Oil for deep frying


Mash the banana completely with your hands; Add the rest of the ingredients, except oil, and make a dough; The dough should be of the chapati dough consistency. Note: Be very careful while adding yogurt; Yogurt gives out some water and tends to make the dough watery. So, start with very little quantity and then add more, as required.
Cover and set aside for 4-5 hours.
Heat oil in a frying pan on low-medium heat; A tiny ball of dough dropped into the oil should rise immediately - That's when the oil is ready.
Pull out ping pong sized balls of dough and pat them in between your palms to make pooris out of the dough; You could also use rolling pin to make the pooris. Note: If you are using your hands for making pooris, greasing them with a few drops of cooking oil would help.
Drop the pooris in oil and deep fry on both sides until they turn brown; Note: While deep frying, press and keep them inside the oil for a few seconds, just like how you would do for ordinary pooris - This helps them fluff up!
Remove from oil and drain on paper towels; Serve hot with coconut chutney/Sambhar and enjoy.

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