Mangalore Buns

Mangalore Buns

When you hear Buns you would picture the bun that you grew up seeing in the bakery. But Mangalore Buns is more like a banana flavored thick puri. Its quite filling so a great option if your going to have a long day. Tastes great even without anything on the side, and you can always decide how much sugar you want to add. personally I love Buns, BTW its not Bun but BUNS. Even a single piece is BUNS.

 Normally I knead the dough in the night and leave it to sit thru the night and morning I just roll it and fry it. But if I haven't kneaded it at night I do it first thing in the morning so it gets as much time to rest. I have noticed the more it rest the buns fluff up easily and I don't add have to add baking powder or soda for it fluff up. once its fried it would look like it has a pocket.

Ingredients

2 bananas

sugar about 4 tablespoon

1 tablespoon jeera

maida/ all purpose flour about 1 + 1/2-3/4 cup

salt to taste

oil for deep frying

Method

smash the bananas nicely then mix in the sugar, salt and jeera. Once the sugar dissolves add 1 cup maida first mix it well and then add extra as necessary until all the banana mixture is absorbed and your left with a nice firm dough(don't add any water to the dough). Now pour a tablespoon of oil over the dough and knead it well and keep aside for atleast 30 minutes.

Once the dough has rested divide them into individual balls, I generally get about 5 buns out of this proportion. The dough balls need to be a bit big since we are not going to make them very thin, so they wont be too big in size.

Your looking for a bun to be the size of a quarter plate and thick as a nice stuffed paratha.

Roll them out using extra flour, heat oil on the side and once the oil is hot start frying like you would a regular puri, only for a bit longer. once its slightly brown remove from oil and drain. Serve hot with chutney or left over fish gravy or just with tea.