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