Mangalore buns/ South Indian buns

Name: Mangalore buns/ South Indian buns
Cuisine: American
Ingredients: 4 riped banana; 500 grams all purpose flour / maida; 1 cup sugar; 1 cup curd; 1/2 cup oil; 1/4 teaspoon cooking soda; 1/2 teaspoon salt; 2 tablespoon Oil; as needed Oil for deep frying; as needed Rice flour for dusting

Harshitha Gurukumar @cook_14190807

Mysore

#breads. These buns are prepared for breakfast in mangalore region of Karnataka. I learned this recipe from my mom's friend. Needs some hard work to prepare dough but taste is worth for it. Very tasty can have without chutney. Children's will love it. #goldenapron.

Harshitha Gurukumar @cook_14190807

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Ingredients

4riped banana
500 gramsall purpose flour / maida
1 cupsugar
1 cupcurd
1/2 cupoil
1/4 teaspooncooking soda
1/2 teaspoonsalt
2 tablespoonOil
as neededOil for deep frying
as neededRice flour for dusting

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Steps

1

Take riped bananas and grind to smooth paste
2

Powder sugar to a fine paste. Churn curd without adding water.
3

In a large mixing bowl take banana paste and rub by hand for 3-5 minutes.
4

Add sugar powder and rub to mix well.
5

After sugar dissolve completely add curd and mix well by rubbing. Add 1/2 cup oil and rub for 1-2 minutes. Add salt and soda.
6

After that add flour little by little with continuous mixing so that no lumps are formed.
7

Dough should be little softer than chapati dough. Do not Knead the dough. Amount of flour needed is depend on size of bananas. Approximately 1/2 KG. Tap 2 spoons of oil or amount of oil required to cover dough completely.
8

Keep dough in air tight container for 6 hours or over night. Do not add flour after resting time.
9

Make small balls out of the dough. Dust the rolling surface with some rice flour or maida, rice flour is better. Roll into circular thick roti.
10

Heat the oil and deep fry both the sides to a light golden colour.
11

Enjoy buns with coconut chutney and potato curry.