MANGALORE BUNS/BANANA PURI
Mangalore Buns/Banana Puri is a speciality from Mangalore, Karnataka. They are sweetish deep fried puris or flatbread with a hint of cumin flavour. Mostly enjoyed as breakfast with hot tea or with a curry or simply coconut chutney.
Ingredients
- 2 cups wheat flour atta
- 1 large overripe banana
- ¼ cup plain yogurt
- ¼ tsp soda bicarbonate baking soda
- 1 tbsp sugar
- 1 tsp cumin seeds jeera
- ¼ tsp salt
- 1 tsp ghee
Instructions
- Peel and mash the banana with a fork or a masher till it becomes into a smooth paste.
- Add yogurt, sugar and salt to it. Mix well.
- Sift flour with soda bicarbonate into another bowl.
- Add cumin seeds and mix.
- Add the banana mixture to the flour.
- Mix and form a rough ball.
- Rub your hands with ghee and knead the dough till it becomes smooth.
- Cover the bowl with a lid or the dough with a damp cloth.
- Let it rest for 4-5 hours.
- Heat enough oil in a work, kadai or a deep pan for frying over medium heat.
- Divide the dough into 10-12 parts.
- Roll each dough into a ball.
- Using a rolling pin, roll out one part into a circle about 4 - 5 inches in diameter. Should be a little thick and not thin.
- Check to see if the oil is ready. Drop a very tiny piece of the dough into the oil. It should sizzle and come up immediately.
- Fry the rolled puri in the oil over low to medium heat till its golden brown on both sides.
- Repeat steps 13 and 15 till you've rolled and fried all the pieces of dough.
- Serve immediately with some tea, coffee or a curry. We enjoyed some with a curry and the leftovers next day with some tea.
Notes
- Even when its cold, Mangalore Buns taste good.
- You can use plain flour instead of wheat flour if you wish.
- Its best to mash the banana using a fork or masher.
- Serve the puri with your favorite pickle or chutney.
- The dough should not be too hard or soft.