Mangalore Buns

I first tasted these "buns" at my friend Pinky's place.When her mother offered me homemade buns,I was fascinated as those days,anything home baked caught my fancy.Little did I know these buns had nothing to do with their baked counterparts.I loved the delicate flavor of banana and the melt in the mouth texture of these buns,almost soft like cotton.I learnt the recipe from my ma-in-law who adds her healthy touch by mixing atta into it.It took me a long time to master these simple buns,but let me tell you,it is as easy as making poori[minus the rising time].

My Brother-in-law(hubby's elder bro) and vanni(co-sis) are celebrating their 10th wedding anniversary today.

Wishing you both a very happy anniversary dearest Ramnathanna and Vanni!! They have come to India on their annual vacation and are in Bangalore now.Me and hubby are driving down to Bangalore this weekend.I am taking a surprise cake for them(Vanni,if you are reading this,please do act surprised ok..hehe).Shall post the pics soon.I will try to post from Bangalore,if time permits.So till then,have a great time all of you,keep blogging!! But for now,a sweet recipe which goes to Srivalli's Roti mela.

Mangalore Buns

Ingredients

Ripe banana - 1
Maida - 2 cups
Atta - 1/2 cup
Curds - 2 tbsp
Oil/Ghee - 1 tbsp
Sugar - 1/2 cup
Salt - to taste
Baking soda - 1tsp
Jeera - 1 tsp OR Pepper - 1 tsp,coarsely ground
Oil for frying

Method

Mash the banana with a fork.
Add curds,sugar,salt,jeera[or pepper],oil/ghee and baking soda and mix well with a wooden spoon.
Sieve maida and atta and add to the mix,add as much as the wet ingredients can absorb[you would not need all of the mentioned flour,or sometimes you would need more than this measure,add little by little till you get a pliable dough-not too sticky]
Knead well to form a dough.
Apply 2 tsps of oil and keep under cover for 4-5 hours.
Shape portions of the dough into balls of the size we make for puris.
Flatten them with a rolling pin into small thick rounds.
Deep fry them in oil till golden brown.

Check out the Roti Mela round-up-Part 1,Part 2