Nachani Banana Mangalore Buns (Mangalore Style Deep Fried Poori).

“Nachani Buns (Mangalore Style Deep Fried Poori)” … Our very own famous Mangalore Style Buns prepared with the addition of Nachani / Finger Millet Flour … I have been adding on Nachani to most of my breakfast dishes like dosa / Idly / roti etc. Nachani as you all know is high in calcium and is need the most for good bones ... Today I tried our very own buns adding the same and I must say they were delicious and spongy ... made me very happy that to relish another healthier option ... as you can see in the picture … Yummy Yumz ….

** Mangalore Buns / Busbus Buns are delicious sweet spongy pooris prepared with sweet ripe banana with the addition of Maida / APF. They turn out very fluffy and soft soft and are a treat to relish. An iconic delicacy that is found in and around Mangalore City in Karnataka State that can be served with chutney, dalitoy or enjoyed as it is. In my home we relish this as it is and today I loved this adapted version of the same. 

** I have already written in details the preparation of these Buns using Maida / APF. I will be sharing the link of the same at the bottom of this recipe. By and large the recipe remains the same except for minute changes in ingredients. So check on the original traditional recipe too. I will be including many variations of the same very soon too. So keep an eye on my Blog and do give me a feed back if your try my dishes or if you want me to include any particular dish too. I will be happy to do so. 

** My recipe for Nachani Buns : 

Ingredients :

Nachani / Finger Millet Flour / Ragi : 2 cups 

Maida/All Purpose Flour (APF) : 1-2 cups approximate. 

Overripe Bananas : 3 if Ellaichi (small one’s) or 2 medium sized if any other variety. I used 2 Cavendish variety available in plenty in Mumbai. 

Sour Curds : 1 cup 

Sugar : 4-5 tbsp 

Salt : ½ tsp 

Cumin Seeds / Jeera : 1 tblsp 

Pepper : 1 tblsp coarsely crushed 

Cardamom : ¼ tsp 

Baking Soda: 1 tsp 

Ghee : 1 tsp 

Oil : 1 tsp 

Refined Oil : for deep frying 

** In a large flat bowl add in the sour curds, bananas, sugar, salt, cooking soda and mix to a smooth mixture. The sugar should get dissolved properly. You can also use sugar in powdered form if you find it easier. Now add in cardamom powder, coarsely crushed pepper powder, Jeera, ghee and mix well. 

** Now the liquid batter is ready. To this mixture add in the nachani / finger millet and mix well. Now add in half quantity of the Maida say about ½ to ¾ cup and mix well to form a smooth mixture. The dough will be sticky and will need more flour, keep mixing in little by little remaining maida till you get a smooth elastic dough ie non sticky without any lumps. Knead the dough very well. If needed you can add in some more of maida, but see to it that you have a good consistency of the dough.  

** Note : The dough should be smooth, soft and elastic in its consistency. The amount of Maida to be added really depends upon the mixture prepared with curds and banana as the curds one adds in may have less/more content of water in it. So also the texture of the banana. While you should add the all of the Nachani flour, do not add in the Maida at one go as you may end up adding in more too. As you bind the dough you will be aware if it needs in more Maida depending upon its stickiness. 

** Check the picture of dough posted here … 

** Once you get a smooth dough that does not stick to your hands rub the dough all over with 1 tsp of oil (any edible oil will do). Put the prepared dough in a wide vessel and cover with a lid and keep it away overnight or for about 8 hours. Always prepare the dough ahead of the preparation of buns time. 

** Next morning or after 8 – 10 hours once again knead the dough well and divide them into equal golf sized balls. Keep them ready aside. Now roll them out into thick poori by either applying a little bit of oil to the rolling pin or dusting them with some maida. The thickness of the rolled buns should be slightly thicker than what we roll for poori. Check the picture included. 

** Note : Applying a little bit oil to the rolling pin and rolling the buns may be a little bit difficult but better than dusting in maida and rolling. This is so because, when you deep fry the buns if you have rolled out them after dusting the flour will fall out into the hot oil and by the end of frying will get collected at the bottom and will be in burn rava texture. The oil then is simply unpleasant to use further. If you roll out with the help of oil application to the rolling pin this does not happen. This holds true for rolling of poori too. 

** Meanwhile before you start rolling the buns, heat a thick bottomed kadai with plenty of oil for deep frying. When the oil comes to smoking point, lower the heat to medium and wait for 4-5 minutes before you add in the rolled buns. By then you will have rolled the required number of buns. Do not roll and keep ready too many buns at a time as they may dry out. Roll and deep fry in batches side by side. You will learn this with practice. 

** Also do take care to see that the oil is not too hot or else the poori will cook from outside but not from within, as they are thicker in texture. The heat of the oil should be kept at same level throughout while deep frying. Yu can add in a small drop sized ball of the needed dough into the hot oil to check. If it hits to the bottom and slowly sizzles up then its correct. You may proceed with deep frying now. 

** Now slide in a rolled out buns / poori and allow it to sizzle for few seconds before you press it with little pressure with a slotted ladle. This pressure applied helps the poori in fluffing up properly. Once slightly browned on the bottom side, flip over and let the top side get cooked till golden brown. Then once again overturn the poori and allow it to be golden on the first side too. Remove on an absorbent paper for the excess oil to drain off. Continue with the remaining rolled out pooris / buns in similar way. 

** “Nachani Buns (Deep Fried Poori)” are done and ready to be served. Serve them hot as they are best relished when they are hot. If you need to serve later on you can always put the dough in an air tight container and put it in the fridge and remove and keep it to thaw for 10 minutes before you start to roll out and fry too. But do try this out and enjoy with your family and friends. This can be carried in your lunch box or in children's tiffin if their schools allow it. You can also prepare this for children Birthday Party as I am sure they will love them. Also the addition of Nachani makes it that much more healthier as they are loaded with calcium which is good for all. 

** For the Traditional Mangalore Buns Recipe, Please follow the link given below ….. 

http://gayathrifoodbytes.blogspot.in/2014/12/mangalore-buns.html#more

** You can use the search option for "Poori" where you will get many more verities of the Poori dishes in the Blog. Do try them out and Enjoy the same with family and friends. 

** You can use the search option for "Buns" where you will get a few more verities of the Buns dishes in the Blog. Do try them out and Enjoy the same with family and friends. 

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