Sweet buns is one of the popular special recipe from Mangalore. Some have this for breakfast and some enjoy as a tea time snack. These can be stored for a day too. Back to the recipe. In this the dough has to be kept to ferment nearly for 4 to 5 hours. The softness fluffy texture comes with the addition of mashed ripe banana. The flour used can be both of wheat flour or maida. But I always prefer using wheat flour as its healthier and always tastes good :)
INGREDIENTS
11/2 Cup Wheat flour
1 Big Ripe Banana.
2 tbsp Yogurt.
2 tbsp Sugar (depends on ur sweetness)
1/8 tsp Cooking soda.
Pinch of Salt.
1 tsp Ghee,
1 tsp Cardamom pd.
Water as needed.
Oil for frying.
METHOD
First step is mash the bananas well adding sugar and cardamom pd. Add rest of the ingredients one by one except oil. Knead into a smooth dough, Make sure you apply ghee on your hands while kneading to avoid sticky dough. Keep the covered dough at room temperature for about 4 to 5 hours.
Heat oil for frying. Divide the dough into small balls and roll them into small poori. Deep fry them under medium flame on both the sides till they are puffed and golden. Drain on paper napkins and serve hot.
Enjoy!!
11/2 Cup Wheat flour
1 Big Ripe Banana.
2 tbsp Yogurt.
2 tbsp Sugar (depends on ur sweetness)
1/8 tsp Cooking soda.
Pinch of Salt.
1 tsp Ghee,
1 tsp Cardamom pd.
Water as needed.
Oil for frying.
First step is mash the bananas well adding sugar and cardamom pd. Add rest of the ingredients one by one except oil. Knead into a smooth dough, Make sure you apply ghee on your hands while kneading to avoid sticky dough. Keep the covered dough at room temperature for about 4 to 5 hours.
Heat oil for frying. Divide the dough into small balls and roll them into small poori. Deep fry them under medium flame on both the sides till they are puffed and golden. Drain on paper napkins and serve hot.
Enjoy!!
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