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Mangalore Banana Poories (Mangalore Buns)
- Duration: 20 minutes
- Serves: 2 to 4 people
Spice Level: Zero
This recipe works best with overripe bananas, so the amount of sugar used must be adjusted as per their sweetness. One needs to be very careful while adding in the curd as it tends to make the dough watery. The addition of 2 tbsp of desi ghee to the oil being used for deep-frying helps accord the Mangalore Buns a heady flavour.
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The Mangalore Banana Poories, popularly known as ‘Mangalore Buns’, are a speciality dish of Mangalore and the Udupi region of Karnataka. Every small and big restaurant in Mangalore serves these buns as a breakfast item as well as an evening snack. Their taste is so unique, and also difficult to replicate, that some families have been known to buy them in bulk to courier to their children living abroad.
- Refined wheat flour (maida) (1 cup)
- Ripe bananas (kela) (2)
- Curd (dahi) (2 tbsp)
- Sugar (5 tsp)
- Cumin seeds (jeera) (1 tsp)
- Salt (½ tsp)
- Oil (for deep frying)
- Peel the bananas and in a paraat (flat, round plate with high edges), mash them well with the help of a masher.
- Add in the rest of the ingredients, except the oil and curd, and knead the mixture to form a smooth dough. The dough should be of chappati dough consistency.
- Slowly, add in the curd, taking care that the dough does not become runny.
- Cover the dough and set aside for 4 to 5 hours.
- In a kadhai, heat the oil on a low-medium flame.
- Make small, lemon-sized balls of the dough. Using a rolling pin, flatten them into poories of roughly 1-inch diameter each.
- One-by-one, gently slide these poories into the hot oil and deep-fry them until they have turned brown on both sides.
- Take each poorie out with the help of a ladle and place them on a kitchen towel to drain out any excess oil.
- Serve hot.
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