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Mangalore Buns

Mangalore buns is a leavened, mildly sweet flatbread from Udupi cuisine. It is ideal for breakfast or as a snack in the evening.
Print Recipe
Course: Breakfast, Snack
Cuisine: karnataka, mangalore, udupi
Ingredients Method Notes

Ingredients
  

  • 1 big ripe banana
  • 2 tablespoon sugar
  • 1/2 teaspoon cumin powder
  • a little salt
  • 1/8 teaspoon baking soda
  • 2 tablespoon yoghurt
  • 1.5 cup wheat flour
  • 1 teaspoon ghee
  • oil for deep frying

Method
 

  1. In a bowl, mash the banana with a fork or potato masher. Add yoghurt, sugar, baking soda, ghee and salt to it. Mix them well.Add wheat flour with a tablespoon, one spoon at a time. The dough should be soft and pliable. Knead it well. Cover it with a thin, damp cloth and keep it in a warm place  for five hours or preferably overnight.
  2. Take the dough and knead it, make it small balls. Take a ball, dust it with flour and roll it into a disc of 3 inch. Make a couple of them.
  3. Heat oil in a pan, check by dropping a small piece of the dough. If it rises to the surface, the oil is ready to deep fry. Slowly, put two of the discs and deep fry.
  4. Once they are golden, remove them with a slotted spoon and repeat for the rest of the dough.
  5. Serve hot as it is or with coconut chutney.

Notes

Usually, maida is  used to make this bun. You can also use both, the wheat flour and maida in equal quantities.
Cumin may also be used instead of cumin powder. Toast them a little and put, it will give good fragrance.
Ripe bananas make the puris soft and give a good texture to it. You may blend it in a mixie. 
Make sure you remove the excess water from the damp cloth. 
If you are planning to make it in the evening as a snack, mix the dough in the morning. If you are planning to make it for breakfast, keep it overnight.