MANGALORE BANANA BUNS

KELE KI POORI

MANGALOORU BUNS

MANGALORE/UDUPI STYLE

This is a very common breakfast or evening snack in Mangalore/Udupi.

This is called buns because when you eat them you will feel more like you are eating bun/batura and not like Poori as this will have layered texture unlike Poori.

You Need: (To serve 4 people/To prepare 8 Buns)

    To Prepare Dough:

• Ripe Banana (Kela/Balehannu) - (1 Medium Sized)
• All Purpose Flour (Maida/Maida Hittu) - (1 ½ Cup)

• Yougurt (Dahi/Mosaru) - (4-5 tbsp)
• Cumin Seeds(Jeera/Jeerige) - (1 tsp)
• Sugar (Shakkar/Sakkare) - (1 ½ tbsp)
• Salt to taste
• Oil - (½ tsp)
• Baking Soda (Adige Soda) - (½ tsp) Optional

     To Deep Fry:

• Oil

     Method:

• Smash the ripe Banana in to paste. Make sure there are no lumps.

• Add All Purpose Flour, Yogurt, Cumin Seeds, Sugar, baking soda and prepare the dough. While preparing dough if the mixture becomes very sticky, add a little oil. Do not add water.

          The dough will be just like Chapathi/Poori dough.

• Keep aside the dough for 5-6 hours to ferment.
• Make small balls out of this dough and roll them out into round flat breads just like you do while preparing Pooris but keep the flatness little thicker than Pooris.

• Heat oil in a deep frying pan and fry these flat breads by pressing the edges slightly in a circular motion so that the bun can puff up. Once the bottom turns slight golden brown, turn over the bun and fry gently pressing down. Once this side also turns slight golden brown, remove the buns to paper napkins.

Serve hot with Coconut Chutney or Sambar.