Mangalore buns

                        Buns is a famous snack in south and North canara of Karnataka.This can be had for breakfasts or as an evening snack. Great for carrying while travelling as it does not spoil for 2-3 days and also can be had without any accompaniment. Though the traditional way is to prepare it with maida, Now a days due to raising health awareness people are switching  to healthier alternatives and even in this recipe maida can be replaced with atta/wheat flour.

                            I had been seeing this since many months in various food groups so decided to update my recipe and share both the versions.

1. In a wide bowl mash the bananas.. add curds, salt, sugar, zeera seeds, ghee / butter and let it stand for 10-15 minutes or till the sugar melts.
2. Once the sugar melts ..mix well and check for salt and sweetness and add more if required.
3. Add soda and stir gently…now keep on adding Maida or wheat flour( whatever flour you are using) little by little and form a soft pliable dough. Take care not to add any water.                   
4.  The dough will look like shown above
5. Store this in an air tight container or a steel dabba with a tight lid and leave it overnight or for at least 8 hours.
6. Next morning or after eight hours pinch small balls and roll thick but small puris out of them.
7. Heat oil for deep frying. .once the oil is hot ,turn the flame to medium high and drop the puri and fry till they puff up and get a nice golden brown colour on both sides.
   8, Remove them on a wide plate lined with kitchen towel to remove excess oil if any.                                      
8.    Serve them hot immediately or at room temperature or carry it along. It tastes delicious anyway. Can be served with chutney or any spicy accompaniments like kurma .

1. Can use any ripe bananas like robusta, elaichi, cavendish even if they are over ripe and blackened .
2. The first picture is of buns made with maida.
3. The pictorial is of buns prepared with atta /wheat flour.
4. Cannot give exact measurement of flour as it depends on the bananas used .so add accordingly and little by little. Take care not to add even a single drop of water.
5. I usually avoid adding too sour curds ..if your curds are too sour can mix it with a bit of milk.
6. I usually prepare the dough at night in summers or in the evening itself in winters … so that it gets enough rest time.
7. Leftover dough can be stored in air tight container and refrigerated for minimum 2-3 days .
8. You can also prepare the dough using mix of both maida and wheat flour. .Though I have not tried it yet.