Banana Buns | Mangalore Buns | Banana Puris

Name: Banana Buns | Mangalore Buns | Banana Puris
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 overripe banana; 4 tsp organic jaggery powder; 1/2 tsp jeera; 1/4 tsp baking soda; 2 cups whole wheat flour(or maida); 1/4 tsp salt; 3-4 tsp curd(as needed for kneading the dough); 1/2 tsp ghee; as required Oil for deep frying

Yum Cyclopedia @cook_29583001

India

#boxweek13 #banana

No maida |No sugar | using whole wheat flour & jaggery

Mangalore Buns are mildly sweet, soft, fluffy puris made using overripe bananas. It is a popular breakfast or a tea-time snack of coastal Karnataka. The dough is fermented, hence the puris have a soft and spongy texture. These puris are generally served with coconut chutney or sambhar or can be had without any accompaniment. Mangalore buns are traditionally made using maida & sugar. But I have replaced maida with whole wheat flour & sugar with jaggery powder to make it healthy.

#boxweek13 #banana

No maida |No sugar | using whole wheat flour & jaggery

Yum Cyclopedia @cook_29583001

India

#boxweek13 #banana

No maida |No sugar | using whole wheat flour & jaggery

#boxweek13 #banana

No maida |No sugar | using whole wheat flour & jaggery

Saved

Ingredients

1 hour

4 servings

1overripe banana
4 tsporganic jaggery powder
1/2 tspjeera
1/4 tspbaking soda
2 cupswhole wheat flour(or maida)
1/4 tspsalt
3-4 tspcurd(as needed for kneading the dough)
1/2 tspghee
as requiredOil for deep frying

Saved

Steps

1 hour

1

Mash the banana using a fork & add the jaggery powder. Mix it until jaggery dissolves.
2

Then add jeera, soda, salt & 2 cups of whole wheat flour & combine. Add curd as needed for kneading a smooth dough. If it becomes watery, add some more wheat flour.
3

Add ghee & allow it to ferment in a warm place for 8 hrs or overnight.
4

Once fermented, knead again & pinch small ball-sized doughs, roll thick puris using a rolling pin, by dusting some wheat flour or greasing oil.
5

Deep fry the buns in medium heat oil.
First, once the oil is hot, drop the puri, wait for 3 seconds for it to raise up, then use the ladle & press gently on the surface of the puri, it will start puffing up. Then turnaround to cook on another side. Fry until golden brown.
6

Note:
☆Use a ripe banana with black spots on a banana peel because buns do not taste well with tender or raw bananas. And further, this slows down the fermentation process.
☆8 hours of fermentation is sufficient in moist weather. If you are living in a cold region, place the dough in a preheated oven or warm place for fermentation.
☆Buns dough can be used for 2-3 days if refrigerated.
7

Serve with coconut chutney or sambhar or can be had without any accompaniment.

Saved

Cooksnaps

Saved

Yum Cyclopedia @cook_29583001

on July 02, 2021 13:19

India

I approach cooking with an emphasis on family-style meals and the tastiest ways to eat healthy together! I try to recreate the restaurant dishes in my kitchen with simple ingredients from my Kitchen. And yes, I will be sharing them all with you guys.Happy Cooking with me!