I thought of skipping this month’s Indian Cooking Challenge. But when I saw its Karnataka special, I couldn’t skip it. I don’t if I have mentioned this in my blog before, I am a kannadiga born and bought up in Tamil Nadu. My great-grandfather moved to TN and we got settled here. My grandma and aunt used to write Kannada and asked me to learn too. But I was already learning Hindi and Tamil and was not ready at that time to add third one. Just learnt the basic but now totally forgot. I speak kannada with strong Tamil accent. We follow both (Tamil and Kannada) customs and that’s a big advantage for me :-) Lots of food and savories to relish.
This month recipe is Mangalore buns or pooris. You can read about this challenge here. Basically you will be given with the recipe and its source and you need to try to post it on 15th of the month. So obviously this is not my recipe and the recipe source is here.
To put in simple ways Mangalore pooris are sweet pooris with mashed banana and sugar. Interesting huh??
Mangalore Buns/Pooris ~ Karnataka Special
- 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
- 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
I never thought this combo cumin seeds, curd and banana puree will go together this well. It turned out really good. We really liked the mild sweetness and the texture inside.0