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Soft, fluffy, and slightly sweet deep-fried bread from the coastal city of Mangalore. Made with ripe bananas and a tangy hint of yogurt, these buns are a perfect breakfast or evening snack.
For 4 servings
Prepare the banana mixture. In a large bowl, peel and mash the ripe bananas until smooth with no lumps. Add sugar to the mashed bananas and mix well until the sugar dissolves completely. Stir in the curd, melted ghee, cumin seeds, and salt. Mix everything together until well combined.
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.
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Soft, fluffy, and slightly sweet deep-fried bread from the coastal city of Mangalore. Made with ripe bananas and a tangy hint of yogurt, these buns are a perfect breakfast or evening snack.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 562.15 calories per serving with 8.08g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Use 1 cup of whole wheat flour and 1 cup of all-purpose flour. You can also pan-fry them with a little ghee instead of deep-frying for a healthier option.
Substitute the curd with a plant-based yogurt (like coconut or soy yogurt) and replace the ghee with coconut oil or another vegetable oil.
For a faster version without overnight fermentation, add 1/2 teaspoon of instant yeast to the flour and let the dough rise in a warm place for 1-2 hours until doubled.
Replace the all-purpose flour with a gluten-free all-purpose baking blend that includes xanthan gum. The final texture may be slightly denser than the original.