Mangalore buns, fried banana buns

Mangalore buns, fried banana buns

Mangalore buns is nothing but fried banana poori, the fermentation of dough along with banana gives it a bun texture.

Though Mangalore buns are the first thing I wanted to try, somehow tried mango poori first. This is the first time I am trying these too. I have seen in Instagram many photos sharing the texture of these banana poori, which helped me to understand the texture. I wish I could once taste it in the restaurants when I go to India.

  • Add curd, sugar, salt, cumin seeds to it. Mix well
  • Top it with maida and knead to smooth dough. Add enough flour as needed. I used my bread machine to knead, but you can do with hands.
  • Oil the surface of the dough. Keep aside for fermentation 8 hours or over night.
  • After fermentation, grease your hands or sprinkle some flour. give it a knead again, Divide into equal sized balls.
  • Dust well and roll out to thick puri.
  • Heat oil and deep fry the puris. Once you slide to hot oil, put the flame to medium.
  • Keep it immersed by gently using the ladle. This way it puffs up and rises up.
  • Flip and cook the same way to perfect puffing. Drain in paper towels and repeat to finish all banana poori.
  • Serve with chutney sambar as side dish.

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