Mangalore Buns/Pooris ~ Karnataka Special

Ingredients:

• 1.5 cups of All purpose four(Maida)
• 1 ripe Banana
• 3 tbsp slightly sour Curd
• 2 tbsp Sugar
• 1/2  tsp Cumin seeds(optional)
• a fat pinch of Baking Soda
• 2 tsp Oil
• 1 tsp Salt (adjust accordingly)
• Extra flour, for dusting
• Oil,to deep fry

Method:

• Peel and cut banana into pieces and grind it along with sugar.The pulp should yield 1/2 cup approximately.(Make sure your sugar is fine variety like castor sugar,otherwise if it is granular grind it in mixer to a powder).

• Keep aside 1/4 cup flour and take the remaining flour(maida) in a bowl and add salt and baking soda to it and mix well.

• Add curd, cumin seeds and gradually add banana puree and mix well. It will look like corn meal.

• Slowly add the banana sugar puree and mix the flour. No need to add water. The banana puree and curd gives enough moisture. Now add the remaining 1/4 cup flour which is kept aside and mix well. If the dough is sticky add 2-3 tbsp of extra flour and mix to get a fairly thick dough.
• Now add the oil and gently knead the dough for 2-3 mins.
• Cover and leave it aside for 4-5 hrs. I was planning to this for dinner so I prepared the dough in the morning and let it ferment for about 7-8 hours.

• Heat oil in a deep curved pan and let it become hot.
• Similar to poori, knead the dough and divide into 8-10 balls and roll them slightly thicker than poori. If required dust with additional flour.
• Fry the pooris and press the middle portion so that its fluffs up and then turn it around and fry until brown.
• These buns usually turn to dark brown in color very quickly,you can remove them when they are puffed up and light brown in color or you can continue frying until they turn dark brown. I tried both :-)

You can serve this with coconut chutney but we tried with paneer subji. #MangaloreBuns