MANGALORE BUNS RECIPE | MANGALORE BUN

Mangalore buns are traditional recipe of Mangalore | Udipi cusine. They are generally served for breakfast or as a tea time snack .I am introduced to these mangalore buns by my friend here. When her mom was here last year she made this and sent it for me too. It tasted very nice and from then i wanted to give it a try. Also i have another mangalorean friend, who  makes this buns so nice . She shared her version of mangalore bun recipe with me. So finally i tried this last week and it tasted the very nice too. The mangalore buns are basically banana pooris served with spicy sambar or Coconut chutney.  

Mangalore Buns

  Preparation Time : 15 mins+ 4 hours resting time | Cooking Time : 20 Mins |Makes:11

     All purpose flour| Maida    1 cup
     Ripe Banana    1 ( I used the long variety)
     Baking Soda     1 tsp
     Sugar      2 tblsp
     Jeera | cumin seeds   1/4 tsp
     Salt     a pinch
     Yogurt   2 tblsp
     Oil      for deep frying
     Atta | wheat flour   for dusting
     
     

Method:

• Puree the banana and yogurt in a mixie.
• Do not add any water while grinding.

• In a wide bowl, ad the plain flour, baking soda and jeera(i forgot to add jeera)
• Add the ground banana puree to this and knead this into a dough. It will be slightly sticky. That's ok.

• Cover this and keep it aside for 4 hours. Even you can keep it overnight. Once done dust the rolling board or the kitchen platform with atta | wheat flour. 

• Take a portion of the dough and roll this into medium thick. Using a small lid cut this into even round sized pooris. You can roll it into small pooris too like how we roll normal pooris.

• Heat the oil and when it is hot, keep the flame to medium low and fry the pooris till the turn golden brown.

• Drain it in a kitchen towel. Mangalore buns are ready to serve.
• I served this with spicy coconut chutney.

Notes:

1. You can use self rising flour instead of maida . In that case skip the baking soda. 
2. Also can make the pooris in 2 hours time.
3. These pooris generally stay for a day only.
4. If the dough is kept in the refrigerator can be used for 2-3 days.
5. You can make this little less sweet and grind 1/2 green chilli while making the banana puree.
6. If the dough is too sticky while making the dough, you can add 1-2 tblsp of plain flour.
7. You can serve this sambar too,
8. You can add 1/2 cup of wheat and 1/2 cup of plain flour instead of full 1 cup of plain flour.