Mildly sweet and extremely aromatic, Mangalore buns are best enjoyed hot and make ingenious and a very different use of overripe bananas!
Course: Dessert, Snack
Keyword: Managalore buns, How to make Mangalore buns, Banana poori, Banana buns
Author: Natasha Minocha
Mash the bananas well in a large bowl. They should be smooth and lump-free.
Mix in the yogurt, sugar, salt, cumin seeds, and baking soda.
Add in the flour and knead well until the dough is smooth.It will be a bit sticky. If its too dry, add a tablespoon of yogurt. If its too wet, add some flour.
Place the dough in a lightly greased bowl. Apply some oil on top of the dough. Cover and rest the dough in the refrigerator for 7-8 hours or overnight.Alternatively, you can keep it at room temperature for 3-4 hours.
Next morning, knead the dough for a minute or two.
Divide the dough into equal-sized small balls. Roll each dough ball into a small circle. It should not be thinly rolled out.
Heat oil in a kadai or a wide-bottomed pan.
When the oil is hot, carefully slide in the rolled-out poori. Flip it over when it becomes golden brown on one side. Continue cooking until the bun is evenly cooked on both sides.
Remove from the oil and drain on a paper-towel lined plate.
Repeat until all the dough is used up.
Serve these buns warm with any chutney you like and hot tea. Enjoy!