A fun Bun to make!

Varsha Kej, a versatile artiste from Bengaluru likes to make Mangalore Buns (Banana Puris) and feels it’s a perfect dish for monsoons 

 

About 6 small or 4 big, ripe bananas 

6 tsp sugar

Maida 300 gm 

Oil l Soda l Curd 2 tbsp  

Jeera and salt to taste

 

Method: Take six ripe bananas and mash them well with sugar. Add jeera proportionate to the dough you are making, a pinch of soda, two table spoon curd, salt to taste and maida. If you don’t like maida you can use godhi as well, or a mixture of both. Mix all the ingredients till it becomes a gooey dough. Do not add water. Keep it overnight outside, not in the fridge, as it needs to ferment a bit for about six hours. Then heat oil. Make big balls (not small like puri or chapati) and roll it thick. Do not roll it too much. Then deep fry these balls and you will get fresh, hot Mangalore buns. You can eat them with mildly sweet chutney, or coconut chutney or even dal or just dip them in hot tea and enjoy.