I made this delicious Mangalore bun for our weekend breakfast. It's soft,light and slightly sweet deep fried buns usually, served as tea time snack. I switch it into breakfast and i have no regret.
As always, bananas are a must to have fruit in our house. Since, i have made lots of cooking and baking with banana, this is just keeper recepi. It's a very easy and simple recepi to put together which you may prepare the night before hitting bed and roll out the dough the next day for a satisfying breakfast.
There a such a beautiful air pocket in this Mangalore bun the result of the eight hours fermentation. Do not skip the fermentation process as this is a key for a perfect and delicious bun. Servd with coconut chutney and devour the wonderful taste of Mangalore bun aka banana puri 😉
Ingredients
1 cup all purpose flour
1 riped banana
2 1/2 tsp plain yogurt
1 1/2 tbs sugar
1/2 tsp baking soda
1 tsp cumin seeds
Salt to taste
Methods
In a bowl, mash the banana and add salt,sugar,baking soda,yogurt and cumin seeds. Using a spatula, mix till the sugar dissolved.
Add the flour and knead to form a soft pliable dough. The dough shall resemble chapati dough.
Cover with lid and place on a kitchen counter for 8 hours for fermentation.
After fermentation, slightly knead the dpugh for 1 minute. Divide the dough into equal sized balls and using a rolling pin, roll out into a disc. Do not roll into a thin disc, the dough shall be thick in diameter.
Heat oil for deep frying, and deep fry the dough by batches on both sides till brown.
Serve with coconut chutney.
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