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A Japanese Twist To Mangalore Bun

A Japanese Twist To Mangalore Bun
A Japanese Twist To Mangalore Bun
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeSouth Indian
  • Good for breakfast , Snacks
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About this Recipe

Opposite to Bull-temple in bangalore ,there is a place where you get good authenticate south-indian breakfast. 4 year back i tried this delicious bun there for the very first time. When i saw them ,I was really wondering why it's called a bun which is not baked .But as soon as took the first bite i understood the reason behind the name. It was made from well fermented dough making it spongy ,light yet delicious ...I prepared this one using flour many times. This time i tried something different adding Japanese barley "Oo Mugi" to it. The result was truly delicious... This i prepared for the PlatterShare #BellyNiravana Programme. Goindiaorganic whose constant effort is to bring premium & exotic organic food to your reach sent me this pack of "Oo Mugi" for a Product Review.

Ingredients & Quantity
  • Ripe banana pulp 1/2 cup
  • Wheat flour 1 cup
  • Japanese Barley flour 1/4 cup
  • Baking soda 1/2 tsp
  • Sour curd 2 tbsps
  • Salt 1/4 tsp
  • Organic sugar 1 cup
  • Coconut oil 1 tbsps
  • Ghee/Clarified butter 1/2 tsp
  • Fennel seed 1 tbsp
  • Oil for frying
How to cook?
  1. In a bowl add banana ,sugar ,salt and mix well. Add curd,coconut oil & sugar to it ,mix well. Add baking soda,salt,fennel seed ,flour & japanese barley ("Oo Mugi") flour together.
  2. Add this flour little by little to prepared banana mixture until you get a sticky dough. Rub ghee on the outer part of the dough & Cover it. keep it aside for 6 hour fermentation.
  3. Make 8 equal sized balls of the dough. Using a rolling pin, flatten them into circular disc of roughly 1-inch diameter each.It should not be thin like chapati. Heat oil ,fry these pooris at medium flame till they are light brown on both side.
  4. Serve hot .
Notes

You can replace barley flour with all purpose flour.

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