This is something my mom made alot:)... I like every aspect of this dish... right from the banana which is the main ingredient, to the dough (which is yummy to eat ...;-)) and ofcourse the final product. Mangalore buns... as the name suggests is a dish from Mangalore. But let the name "buns" not fool you. It is nothing like the buns you get in the stores. It's actually more like a thick poori. Some people like to make this mildy sweet but others like me like it a bit more sweet:). Some people (who prefer it mild sweet) like to serve it with chutney and sambar while people like me like it with tea:). So the choice is entirely yours.
- 1 large ripe banana
- 1/2 cup of sugar
- 1 1/2 to 1 3/4 cup of maida or all purpose flour (approx)
- 1/2 to 3/4 tsp baking soda
- Salt as per taste
- 1 tsp jeera
- 2 tbsp curd or yoghurt
- Mash the bananas well with hand. Add sugar, curd, soda, jeera and salt and mix till all the sugar dissolves.
- Then add the flour little by little and knead it into a dough of the consistency of the chappathi dough.If you still feel that the dough is still sticky, add more flour.
- Now cover the dough and keep it in a warm place to ferment for about 5 hrs
- When you are ready to make buns, pull out ping pall sized dough balls and make pooris using the rolling pin. You might want to spread oil on the rolling pin so that it does not stick. The pooris you make should not be too thin or else they will turn out as papads.
- Heat some oil in a kadhai. The test of perfect temperature of the oil is that when add a small piece of dough in to the oil , it should rise up immedietely.
- Make pooris and deep fry them. When one side is cooked flip it to the other side. They should acquire a brown color. As with making regular pooris, you might want to press the pooris in the oil for some time so that they puff up really well.
- Once done, remove them from oil and drain the excess oil in a paper towel.
- As mentioned earlier, quantity of sugar is totally up to you. If you prefer less sweet, reduce the quantity to about 5-6 tsp.
- The more ripe bananas you have, the better buns you can ame.