Mangalore buns is nothing however fried banana poori, the fermentation of dough together with banana provides it a bun texture.
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Though Mangalore buns are the very first thing I wished to strive, in some way tried mango poori first.
This is the primary time I’m attempting these too. I’ve seen in Instagram many images sharing the feel of those banana poori, which helped me to grasp the feel.
I want I may as soon as style it within the eating places after I go to India.
With a candy and salty style in it, banana provides softness and fermentation provides the bun texture. I couldn’t assist relate this extra to appam however lot of distinction too.
This goes nicely with chutney and sambar. If you wish to make within the morning, you may put together the dough evening and hold it in a single day for fermentation. If you need you may change half the quantity with wheat flour too.
Read : South Indian tender idli recipe
Recipe card
Mangalore buns, Banana poori
Mangalore buns is nothing however fried banana poori, the fermentation of dough together with banana provides it a bun texture.
Ingredients
- 1 Ripe banana medium sized
- 1 & ½ cup Maida/ all function flour plus extra as wanted
- 2 tablespoon Curd/ plain yogurt
- ¼ teaspoon cooking soda
- 2 tablespoon sugar
- 1 teaspoon Cumin seeds
- ½ teaspoon Salt
- Oil to deep fry
Prevent your display screen from going darkish
Instructions
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First mash the banana. I used some over ripen banana I had. Use a whisk to mash it.
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Add curd, cooking soda, sugar, salt, cumin seeds to it. Mix nicely
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Top it with maida and knead to clean dough. No water Add sufficient flour as wanted. I used my bread machine to knead, however you are able to do with palms.
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Oil the floor of the dough. Keep apart for 8 hours or over evening.
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After fermentation, grease your palms or sprinkle some flour. give it a knead once more, Divide into equal sized balls.
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Dust nicely and roll out to thick puri.
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Heat oil and deep fry the puris. Once you slide to scorching oil, put the flame to medium.
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Keep it immersed by gently utilizing the ladle. This means it puffs up and rises up.
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Flip and prepare dinner the identical solution to excellent puffing. Drain in paper towels and repeat to complete all banana poori.
Notes
- You can observe the identical and skip fermenting, make common poori too. But texture and style comes provided that fermented and matches the standard ones.
- These puris are neither too candy not like common salt puri too. It’s in between.
- Banana tends to make the dough darkish because it ferments, so its regular to see a darker dough.
Stepwise images
1. First mash the banana. I used some over ripen banana I had. Use a whisk to mash it.
2. Add curd, cooking soda, sugar, salt, cumin seeds to it. Mix nicely.
3. Top it with maida and knead to clean dough. No water. Add sufficient flour as wanted. I used my bread machine to knead, however you are able to do with palms.
4. Oil the floor of the dough. Keep apart for fermentation 8 hours or over evening.
5. After fermentation, grease your palms or sprinkle some flour. give it a knead once more, Divide into equal sized balls.
6. Dust nicely and roll out to thick puri.
7. Heat oil and deep fry the puris. Once you slide to scorching oil, put the flame to medium.
8. Keep it immersed by gently utilizing the ladle. This means it puffs up and rises up.
9. Flip and prepare dinner the identical solution to excellent puffing. Drain in paper towels and repeat to complete all banana poori.
Serve with chutney sambar as facet dish. Look on the bun like texture inside 🤩
