Mangalore Buns with Egg Masala Curry

Knead and ferment the dough. In a separate bowl, whisk together the maida and baking soda. Gradually add the flour mixture to the wet ingredients, mixing as you go. Knead into a soft, sticky dough. Do not add any water; the moisture from the bananas and curd is sufficient. Cover the bowl with a lid or plastic wrap and set it aside to ferment in a warm place for at least 8 hours, or overnight.

Roll out the buns. After fermentation, the dough will be light and airy. Gently knead it for a minute. Divide the dough into 8 equal portions and roll them into smooth balls. Lightly dust a rolling surface with flour and roll each ball into a thick circle, about 1/4-inch in thickness. They should be smaller than a regular puri.

Deep fry the buns. Heat oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny piece of dough; it should sizzle and rise to the top immediately. Carefully slide one rolled bun into the hot oil. Gently press it with a slotted spoon to help it puff up. Fry for about 1-2 minutes per side, until it turns golden brown and is cooked through. Remove the bun with a slotted spoon and drain it on a wire rack or paper towels to remove excess oil. Repeat the process for the remaining buns.

Serve the Mangalore buns hot with your favorite chutney or just as they are.

Simmer the Curry and Finish

• Pour in 1.5 cups of hot water and stir well, scraping any bits from the bottom of the pan. Bring the gravy to a boil.
• Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld together.
• Gently add the prepared hard-boiled eggs to the gravy.
• Sprinkle garam masala and crushed kasuri methi over the top. Stir gently to combine.
• Cover and simmer for a final 2-3 minutes. Turn off the heat, garnish with fresh coriander leaves, and let it rest for 5 minutes before serving.