Dec 15, 2006
In Mangalorean cuisine, Buns is different from Bun. Its not plural form of Bun! Simply called as "Buns". It is a deep fried form of Sweet Banana Bread. Usually served for Breakfast with sambar or chutney on the side.
This recipe for Buns is from authentic Konkani Cookbook, "Oota Upahara" published in Kannada and "amgele kaaNa jevaN" in konkani by Jaya V Shenoy. The book has been around nearly past 20 years and is a popular cookbook in the Mangalorean Konkani households.
1/2 cup yogurt
1/2 cup water
1 tsp jeera
2 cup maida/all purpose flour
2 tsp besan
6 tsp sugar
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1 large/2 small ripe bananas
Sieve besan and maida and keep aside.
Mash bananas and mix thoroughly with sugar, salt, jeera, baking powder and baking soda. Mix in the besan and then the flour as required. Knead the dough into a soft ball as you would for chapathi or bread. The dough will be easier to work with if you rub some oil on your palms and the vessel in which you will knead the dough.
Take 1/2 tsp of oil and rub all over the dough and transfer it to a clean bowl, let it rest for 8 hrs or over night. The dough will raise and double in volume after 8 hrs.
Divide the dough into small balls of size of a lemon. Roll into small circles. Use oil or very little flour while rolling.
Heat oil in a wok and deep fry the buns one at a time. Fry on one side till the buns puffs up completely. Turn upside down and fry on the other side till golden brown.
Serve with sambar or chutney on the side.