To make 15-20 buns you’ll need:
- Maida – 1/2 kg
- Ripe medium sized bananas – 2-3
- Sugar – 10 tbsp
- Salt to taste
- Baking soda (sodium bicarbonate) – 1/2 tsp
- Sour buttermilk/curds p- 1 cup
- Oil for deep frying
- Ghee – 2 tbsp
Mangalore Buns Recipe Procedure:
1. Peel and slice and blend the bananas add 1 teaspoon salt, 10 tablespoons of sugar and 1/2 cup buttermilk/curds.
2. In a bowl add in the remaining curds/buttermilk into it, add 1/2 teaspoon baking soda and transfer the ground banana paste into a bowl, and mix well.
3. Heat ghee in a tempering pan, remove it off heat and keep it aside.
4. In a bowl, add maida flour to the mixture little by little and knead it into a dough. Make a sticky dough, add in the melted ghee and knead well.
5. To this add in more flour if needed to make a nice dough that doesn’t stick to your fingers. But make sure the dough isn’t too hard. Let the dough be wet, soft, sticky, rubbery dough.
Make sure you do not add any water while kneading the dough.
6. Cover the dough with a damp muslin cloth and allow it to rest at room temperature for 7-8 hours.
7. Fermentation takes place. once they are cooked on both the sides and are golden brown, remove the poori from the hot oil and place it in a bowl lined with paper towel.
8. Roll the dough like poori and deep fry till they are golden brown.
Now ready for Mangalore buns recipe. It tastes ultimate as a snack with tea or coconut chatni.