The name itself tells in which place is famous for. Exactly it is famous in mangalore. It is predominantly a non vegetarian. If you are hearing it for the first time, do not get confused by regular baked buns. These buns are deep fried and made of banana mixture and flour which is kneaded and fermented for few hours. The fermentation process helps in getting these banana buns ( pooris ) a different bun like texture unlike the regular pooris. These are prepared mildly sweet and it taste best with the spicy Coconut Chutney, they both compliment really well.
All purpose flour. : 6 cups
Banana. : 4
Sour Curd. : 2 tbsp
Sugar. : 1 1/2 cup
Cooking Soda. : a pinch
Salt. : to taste
Ghee. : 2 tsp
Oil. : To deep fry
Extra flour : for dusting
Peel and cut the banana’s and grind it along with the sugar ( if you have granulated sugar, then grind it with the banana, or else add directly to the banana paste . I added directly to the paste. ). and set aside. Prepare all the dry ingredients, take a bowl and add maida, sugar, soda and salt. Now add curd and all the dry ingredients to the banana paste And mix well.
Add the dry ingredients little by little and knead it to a sticky dough. Do not add water to the dough, the moisture of banana and curd is enough to bind the dough. If the dough is too sticky add 1-2 tbsp of extra dough. Now apply the ghee on top of the dough and set aside for 6-7 hours for fermentation. Remember the dough will loosen up a bit after fermentation process. Roll it or tap it into poori shape. But let it be little thicker than poori.
Heat oil in a deep curved pan, and fry the pooris one by one. Heat the oil in a medium, and fry till golden brown. Place them on a paper towel to remove the excess oil.
Enjoy the yummy and delicious banana bun with spicy coconut chutney. Try it and let me know how you feel about this recipe.
- This is made with fully ripped bananas.
- Mix the dough very carefully, do not make it too thick or too watery. If it’s too watery , the bun may observe oil. If it’s too hard then it may crack while frying.
- do not roll it too thin nor too thick. This may lead to fluffy buns.