Famous by the name of Mangalore Buns, I've tasted and had these most in Goa only. Whenever we go to Goa to visit our Kuldevata( family God) temple, this is on our breakfast menu at the temple canteens. Most of the small canteens in and around the temples in Goa have the Buns-Bhaji or Buns-Chutney on their menu. The ones where we have are really to die for, perfectly and evenly golden brown all over, sweetish, they serve it with a simple chutney, but you would care less for the chutney as they taste great just by themselves.
My mom makes these only rarely at home. Maida/All-purpose flour is used traditionally, but my Aayi and MIL both use wheat flour (atta) when making this.
So, here goes..
Over-ripe Bananas, peeled and fully mashed - 1/2 cup
Buttermilk - 1/4 cup
Sugar - 2 tsp
Cumin Seeds - 1 tsp. ( My mom sometimes uses Ajwain/Carom seeds instead of cumin also).
Wheat flour - approx. 2 1/2 cups ( Decide on the amount you need to get a stiff dough. This is the quantity that I used up).
Baking Soda - 1/8 tsp
Salt - to taste
Oil - to deep fry
- In a bowl, take the mashed banana, add the buttermilk, sugar, cumin seeds, baking soda and salt and mix together nicely.
- Slowly add the wheat flour little by little and make into a stiff dough.
- Cover the dough and keep aside for about 3 hrs.
- Now, make small round balls out of it, roll slightly thick to the size of a puri.
- Heat enough oil to deep fry in a kadhai and drop in the puris. As it puffs up on one side turn and let it fry on other side till golden brown. Fry this on medium heat, else the inside will remain uncooked.
- Serve with chutney or enjoy just plain. Make sure to consume it while its still hot.
Note : These are supposed to be made sweet, so you would need to add more sugar.. However, I always like them slightly less sweet and as I always serve them with chutney or chutney pudi, I add less sugar.
I'd like to send these to the following two events..
Thank-you Lata and Sheetal..