Mangalore Buns- bread with a difference (Bread Recipes)

Member Name: aksram

Product:	Bread Recipes
Date:	05/06/09 (51 review reads)
Rating:

Advantages: easy, tasty, use up riped/blackened bananas

Disadvantages: leave for 6 hours to ferment

It is called mangalore buns because it originates from a place called Mangalore in south India. It is very similar to indian puris but a lot thicker and fluffier and sweeter. Its so easy to make that whenever there are some ripe bananas leftover, i make these. But you will have to keep it overnight or for 6 hours to ferment it, so the buns becomes very soft inside. It will be crispy brown outside and fluffy inside.

Ingredients :
Plain Flour : 2 cups or as required
Overripe Banana : 1 no.
Jaggery : 3-4 Tbsp. (It is unrefined sugar and is easily available in Tescos world food section or replace with any other sugar)
Soda Bi Carbonate : 1/4 Tsp.
Yogurt : 2 Tsp.
Roasted Cumin (Jeera) : 1 Tsp.
Crushed Black Pepper : 1/4 Tsp.
Salt : to taste
Oil : for deep frying

Method :
Mash the banana with salt and jaggery and then add the yogurt, cumin, black pepper, and soda bi carb. Now add the flour to form a dough. Use flour and water as required to make dough. Apply some oil to cover it and keep overnight (or 6 hours) to ferment. In the morning, devide the dough evenly into balls. Then roll the dough a little thicker than for a puri (about 1/8 inch). Then deep fry the puris in hot oil on both sides. Drain on kitchen paper.
Serve hot as a snack, bread, or even as party food.

Summary: Ideal with tea.