Pakashastra

Pakashastra

Wednesday, April 22, 2009

Mangalore Buns



Ingredients:

Well Ripened Banana - 2 large sized
Sugar - 1 tbsp
Cumin Seeds - 1 1/2 tsps
Curd/Yoghurt - 1/2 cup
Baking Soda - 1/2 tsp
Oil - 2 tsps
All Purpose flour (Maida) - 3 cups + dusting
Salt to taste
Oil for deep frying

Method:
  1. Take curd/yoghurt in a bowl. Add baking soda and mix well. Microwave on HIGH for 30 seconds. The yoghurt will now turn frothy and double in volume.
  2. In a large mixing bowl, mash banana into a smooth paste.
  3. Add sugar, salt, cumin seeds, 2 tsps of oil. Mix well.
  4. Pour the frothy curd into this banana mixture and mix well until well combined.
  5. Add maida and knead it thoroughly to form a dough like that of chapati. If the dough is sticky, sprinkle little more flour and knead well.
  6. Cover it with a wet muslin cloth and allow it to ferment for atleast 5-6 hours.
  7. Knead the dough again and make small dough balls. These balls will neither be very tight and firm nor sticky.
  8. Dust each dough ball with little maida and roll them into thick discs of 1/2cm thickness.
  9. Heat oil in a frying pan and deep fry the discs in oil till brown.
  10. While frying, push the rolled disc downwards using a perforated spatula so that it fluffs up.
  11. Serve with coconut chutney and/or sambhar.

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