All purpose flour| Maida 1 cup Ripe Banana 1 ( I used the long variety) Baking Soda 1 tsp Sugar 2 tblsp Jeera | cumin seeds 1/4 tsp Salt a pinch Yogurt 2 tblsp Oil for deep frying Atta | wheat flour for dusting
Puree the banana and yogurt in a mixie. Do not add any water while grinding.
In a wide bowl, ad the plain flour, baking soda and jeera(i forgot to add jeera) Add the ground banana puree to this and knead this into a dough. It will be slightly sticky. That’s ok.
Cover this and keep it aside for 4 hours. Even you can keep it overnight. Once done dust the rolling board or the kitchen platform with atta | wheat flour.
Take a portion of the dough and roll this into medium thick. Using a small lid cut this into even round sized pooris. You can roll it into small pooris too like how we roll normal pooris.
Heat the oil and when it is hot, keep the flame to medium low and fry the pooris till the turn golden brown.
Drain it in a kitchen towel. Mangalore buns are ready to serve. I served this with spicy coconut chutney.
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