Mangalore Banana Buns

Sieve the all purpose flour, whole wheat flour(if using)and baking soda into a medium size mixing bowl. This helps the flour to be lighter and aerated.

Combine all the dry ingredients ( salt, sugar, baking soda, cumin seeds) into the flour mixture. Whisk it so that all the ingredients are distributed uniformly in the flour.

Add a teaspoon of vegetable or refined oil into an air tight container. Coat the dough well with the oil, cover the container with an air-tight lid, or cling film and keep it aside in a warm place overnight or atleast for 4 hours.

When the dough is fermented, it will soft and smooth. Knead once again lightly to knock out any air. Apply some oil on your palms, divide the dough into small balls and roll to poori size or small circular discs on a lightly floured surface.

Make sure to keep the banana pooris slightly thick than normal pooris.

Finally, take a deep heavy bottomed pan. Add sufficient oil and deep fry the Mangalore banana buns , until the banana buns turn golden brown in color both sides.

Drain the Mangalore banana buns over any absorbent material or kitchen towel to remove excess oil.

Lastly, serve the mangalore buns or banana puris hot with chutney or saagu. You can also have them plain with milk or tea. Store them in an air tight container for later use. It generally remains fresh for 2-3 days.