Mangalore Buns

Being married to a mangalorean has its own perks. Being a foodie, for me the best out of all perks is the wide array of dishes this city has to offer. It is one of the many dishes I was made to taste as a new bride. So, I have some pleasant memories attached to these Mangalore Buns. 
They are very similar to pooris, but made with ripe bananas, yoghurt and flour. It is usually had for breakfast with coconut chutney or just as is. 
It is somewhere between a banana bread and a poori parathas. 
Ingredients 
2 ripe bananas
2-3 tablespoons of yoghurt
2-3 teaspoons of sugar 
2 teaspoons of whole cumin seeds
1 teaspoon baking powder
2 cups flour(maida)
Salt as per taste.

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***Mangalore Buns*** Being married to a mangalorean has its own perks. Being a foodie, for me the best out of all perks is the wide array of dishes this city has to offer. It is one of the many dishes I was made to taste as a new bride. So, I have some pleasant memories attached to these Mangalore Buns. They are very similar to pooris, but made with ripe bananas, yoghurt and flour. It is usually had for breakfast with coconut chutney or just as is. It is somewhere between a banana bread and a poori parathas. Ingredients 2 ripe bananas 2-3 tablespoons of yoghurt 2-3 teaspoons of sugar 2 teaspoons of whole cumin seeds 1 teaspoon baking powder 2 cups flour(maida) Salt as per taste. Method 1. Mash the bananas with a fork. Mix the yoghurt, sugar, salt and cumin seeds. Mix it all well to form a liquidy paste. 2. Add the flour and baking powder to the paste and mix well. 3. Add more flour if the dough is too wet. Knead till the dough does not stick to your fingers. 4. Cover the dough with a damp cloth or close the bowl and leave it to rest overnight or 8 hours. The dough will double after 8 hours. 5. Pinch out 2-3 inch sized balls, roll it out using a rolling pin. Make sure the rolled out dough has a thickness of 1/2 inch. 6. Heat oil in a frying pan or kadai to 320°F. 7. Slip the rolled dough. Fry for a minute on both sides or till it fluffs up and is golden brown. 8. Serve it hot with or without chutney. . . . . . #nopreservatives #foodstagram #homemadechickennuggets #easyrecipes #easyrecipesathome #abudhabimomblogger #cookathonrecipes #instafood #instamoms #uae #abudhabimom #homecooking #homecookedmeal #homecooks #momblogger #uaemombloggers #gastronomia #uaefoodbloggers #foodblogger #myabudhabi #abudhabimomblogger #mangalorebuns #mangalore #mangaloreancuisine #karnatakafood #bananarecipes #ripebananas #mangalorebreakfast #fayezasblog

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Method
1. Mash the bananas with a fork. 
Mix the yoghurt, sugar, salt and cumin seeds. Mix it all well to form a liquidy paste.
2. Add the flour and baking powder to the paste and mix well. 
3. Add more flour if the dough is too wet. Knead till the dough does not stick to your fingers. 
4. Cover the dough with a damp cloth or close the bowl and leave it to rest overnight or 8 hours. The dough will double after 8 hours. 
5. Pinch out 2-3 inch sized balls, roll it out using a rolling pin. Make sure the rolled out dough has a thickness of 1/2 inch. 
6. Heat oil in a frying pan or kadai to 320°F.
7. Slip the rolled dough. Fry for a minute on both sides or till it fluffs up and is golden brown. 
8. Serve it hot with or without chutney.

Author: Fayeza S

Fayeza Syed runs www.fayezas.com blog. She is a certified marketing strategist and a data analyst. She loves to share food recipes and kid's activities. You can follow her on Instagram @fayezasblog .

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