For the Indian Cooking Challenge
this month, after the delicious Chettinad Vegetable Biryani
, we travel to the neighbouring state to discover yet another delicious dish.
I have been eyeing these Mangalore Buns for a long time. Yet I never got around making these as always. Guess unless we have a big list and endless hours, one might never do all the dishes one should taste. This was one of those dishes. We are not very much into including fruits or having a sweet based spicy dish. Even though parents reduced their spice intake over the years, we are not particular about including jaggary or anything sweet in our gravies. Infact we would like to keep these separate.
My first exposure to this mixed taste was when I tasted Sweet Poli with Potato Brinjal Kurma, that's a speciality of my in law's place. For any festival as I say, Athamma mostly makes Poli and this kurma is a must. If you get across the first bite, you will end up loving this combination. Though I have been making this, even sending it across to my parents, I don't think they have even tried it.
So when I decided on this poori, I was thinking how they might like it. No questions about Hubby dear, however he is travelling and luckily escaped this sweet torture. On the other hand, all of us enjoyed it. Infact Amma said except the part of serving these pooris with Sambar and Coconut Chutney, Daddy was very impressed with it.
It has been a day of cooking with Banana today. For the first time, my experiment with Banana in bread turned out great. That's another story for another day. Right now, enjoy these Mangalore Buns.
I gave two recipes as source. This
. I guess most of us ended up cooking from the first source.
Coming to the recipe, this recipe uses bananas that are over ripe and just like Banana Breads, this is one recipe in India that makes best use of ripe bananas. While my fruit basket features banana all through the day, and we ensure kids include it daily, there are couple of times when some of them gets to that over ripe stage and we end up looking at various options to consume them. Most times we end up eating it as such, even though it's not so good.
Today when I finally decided to make, I couldn't find even one to use. So I ended up getting a new stock and the one I used wasn't over ripe at all. I couldn't do much and went ahead using it still.
So it's not a worry, you can still make it with just ripe banana as well.
Mangalore Buns Recipe | Banana Pooris
Yields: 12 Buns
Prep time:10 mins
Cooking time: 20 mins | Total time: 30 mins + 5 hrs fermentation
Cuisine: Karnataka, India
All purpose four / Maida - 1 cup
Wheat Flour - 1 cup
Ripen Banana - 1 cup
Curd - 2 - 3 tbsp
Sugar - 2 -3 tbsp
Cumin seeds - 1/2 tsp
Cooking Soda a pinch
Oil - 2 tsp
Salt to taste
Extra flour, for dusting
Oil, to deep fry
How to make the Mangalore Buns
Make a puree of the banana with sugar. Take the flour in a bowl, reserving 1/4 cup aside, add salt, cooking soda and cumin seeds.
Now add the curds, and banana puree to the flour and mix everything till well mixed. The dough will be sticky, add the 1/4 cup flour and knead till the dough is well done.
Grease your hands with oil and ferment it aside for 4 -5 hrs.
When it's time to roll out and deep fry, heat a kadai with oil
Pinch out small balls, dust with flour and roll out into 3 " diameter thick.
When the oil is hot, but not smoking hot, gently slide in and cook the pooris on both sides.
Fry on both sides until brown. Gently press on top sot hat it puffs up.
Remove with a slotted spatula and drain on a kitchen towel.
Serve it with Sambar and Coconut Chutney.
Mangalore Buns are prepared with All purpose flour / Maida. I added equal parts of wheat flour. Though the original recipe had given specific measurement, I simply increased based on how many we need.
Cumin Seeds are mentioned as optional, I suggest you add as it gives a good taste.
Bananas are mostly very ripe that's used, however I used a medium ripe one.
One might feel odd in serving Sambar and Coconut chutney, however I recommend you serve with both. It adds up so much taste!
I read that this is normally made the previous night and left to ferment overnight. Since I didn't calculate my banana drought, I had to make it in the morning. I left it on the counter for 4 hrs, then refrigerate till evening to be prepared for dinner. I took it out an hour before making the pooris.
There is no need to add water at all. And it tends to become even more moist after fermentation. So knead it again with little flour to make it easy to handle.