One of the famous delicacies in Mangalore, Karnataka, India 🙂 Buns is a popular breakfast and tea time snack. But guys i never add bananas when i make buns and its been perfect for me ever since. Neither my mother adds when she used to make buns for breakfasts nor do i. Frankly i do not find any much difference. I really feel adding ripened banana makes it more oily and dense. So , I haven’t added any banana and my family loves this preparation. Its different from the restaurant style though and is less dense and are light with less consumption of oil.Trust me, without bananas you can make very tasty buns
Measurements used : 1Cup-250gms
Maida/All purpose flour – 2 cups adjust accordingly
Curd – 1/2 cup (store bought)
Cumin seeds – 1 tbsp
Baking soda – 2tsp
Sugar – 1/2 cup
Salt to taste
Oil – For frying
- In a mixing bowl, add curd, cumin seeds, sugar,salt and a tsp of baking soda. Whisk it thoroughly and set aside for ten minutes
- You can observe that the curd mixture would have turned fluffy
- Add maida/all purpose flour to this in parts and mix well and form a soft dough. Not a tight dough as poori. More like a chapathi dough but still soft.
- Cover this and let this rest for 5-6 hours or overnight.
- First dust flour on the kitchen counter and roll out the dough into small rounds (like pooris). Dusting only helps you to roll out the buns easily. Roll out the dough round but not too thin nor too thick. Little thicker than the ones we make for pooris.
- Fry in hot oil and place it on a kitchen tissue to discard the excess oil.
- Serve with pickle or moong dal bhaji.
- The oil should be very hot when you fry the buns. They fluff.
- Adjust the amount of maida in the step 2. While mixing if you feel the curd demands more maida, go ahead and add 🙂
- Dusting is very important when you roll the buns. As the dough is little sticky and elastic-hy and might stick to your palm or roller.