Mangalore Buns (Banana Puri)
The first time I tasted Mangalore Buns was way back during college days. These were served as an evening snack. Once out of college I had completely forgotten about it till a college friend mentioned about it in our chat. The realisation that I had all the ingredients stocked up triggered my urge to try it out. After all, some snack had to be put on table when D was back from school. You can very well guess my happiness when I saw all the buns disappear from the plate in no time 🙂
Usually all purpose flour is used for making these buns. While some use half wheat flour and half all purpose flour, I chose to use only wheat flour. The dough for these buns require a resting time of at least 3-4 hours. So I would suggest that you try making this only if you have enough time in hand.
Mangalore Buns (Banana Puri)
Ingredients
- 1 cup Flour - (or more)
- 1 Banana Ripe
- pinch Salt - a
- 1/4 teaspoon Baking soda
- 3 tablespoons Curd
- 1 teaspoon Butter Ghee Clarified /
- 3 tablespoons Sugar
Instructions
- Take the flour, salt, baking soda, ghee, sugar and curd in a bowl.
- Blitz the banana in a blender to a smooth paste.
- Add this to the flour mix.
- Apply a bit of ghee in your hand.
- Knead the flour mix till you get a slightly sticky dough.
- If the dough is too sticky, you may add more flour.
- Keep the dough covered with a wet cloth, at room temperature for 3-4 hours. Alternately you could refrigerate overnight.
- Take small balls off the dough and roll out to small discs of 3 " diameter.
- Heat oil for deep frying.
- When the oil is hot, carefully drop each disc and fry till they puff up and turn brown on either side.
- Serve Hot.
