"Dates (Khajoor/ Khajur)- Banana Buns/ Poories" ... Here is a famous Delicacy- Mangalore Banana Buns prepared with a twist ... I feel extremely happy when experiments in my kitchen turns out successful ... one more variation of Mangalore Buns prepared today that turned out very spongy and it not only tastes scrumptious but is also sugarless as I have added khajur ... Delicious Tummy Filling Snack ... Yummilicious ...
** Mangalore Buns are delicious spongy pooris prepared with Ripe Banana along with Maida, Curds and some spices. These are truly an iconic delicacy that is found in and around Mangalore City in Karnataka that can be served with chutney, dalitoy or enjoyed as it is. If you have ever wondered how to use up overripe bananas, then the answer every Konkani Saraswat would give would be “Buns”. This is the most loved snack prepared for breakfast or tiffin in the evening to give children when they come home hungry from school. I prepared quite a few flavored as well as using different flours of Buns and they have all turned equally tasty. I am sharing a common link to all of them at the bottom of this recipe, do check out through the same for varieties of Buns and do try them out in your home.
** It is always give me pleasure to give twists and try out our own traditional Konkani Saraswat dishes and when they turns out far par my expectations my happiness knows no bounds. For some time now I have been wanting to prepare another variation in Buns, and as there were over ripe bananas decided to go ahead with addition of Dates/Khajoor which again is something that cropped up in my mind a few weeks back when I found some seedless dates in the back shelf of my cupboard which needed to be consumed fast. So gave this twist to the good old delicious buns by adding them in place of sugar in puree form and trust me they turned out fantastic and very tasty indeed. The remaining part of the recipe remains same except for addition of sesame in place of cumin seeds.
** Posting experiments from my kitchen in my food group “Konkani Delicacies” gives me lots of feed backs which makes me want to do that much more. So does it, when all of you send me such lovely mails querying and commenting on food posts. Once again, thanks to all my friends who give me so much support and do excuse the gaps, the delays in posts in between as time rolls so fast, that it is really make it very difficult for me to keep up with the pace of preparing, clicking, editing, and posting. Therefore, to my regret there are many posts still lying out in the draft mode, which have yet to see the daylight. However, do try out these awesome poories and enjoy them with your family and friends. I request all those who follow my Blog and prepare the same to send me a feed back too.
** Here is my own concoction of preparing "Dates (Khajoor)- Banana Buns/ Poories" … My own method, recipe and in my style …
** Ingredients :
Maida/ APF : As per requirement say 3-4 cups approximate.
Ripe Bananas/ Kele/ Balehannu : 3 if Ellaichi (small one’s) or 2 medium sized if Cavendish or any other variety.
Sour Curds/ Dahi : 1 cup
Dates/ Khajoor : 15-18 seedless
Salt/ Namak : ½ tsp
White Sesame/ Til : 2 tblsp
Cardamom/ Ellaichi/ Yellu Powder : ¼ tsp
Baking Soda: 1 tsp
Oil/ Tel : 2 tblsp
** Refined Oil : for deep frying
** Check out for seeds if any in the Dates/ Khajoor, clean, cut into small pieces and then soak it in a little bit of warm water for 20 minutes. Crush it lightly with hands and then put it in mixer grinder along with the soaked water and grind to a paste.
** Peel of the skin of the banana and put them in a large broad bowl and mash it well with hands or fork. Add in curds, ground dates paste, sesame, salt, cardamom powder, baking soda and mix well till well combined and smooth.
** To the prepared mixture add in enough of Maida/ APF say about 2-3 cups and mix well to form a smooth elastic dough. If the dough is still sticky add in some more maida and knead well. The dough should be smooth, soft and elastic in its consistency.
** Note : The amount of Maida/ APF to be added really depends upon the texture of the mixture prepared as in may have less/more content of water in it. So do not add Maida in one go as you may end up adding in more, keep adding in as you keep kneading the dough, that way you will add only that much how much is necessary.
** Once you get a smooth dough that does not stick to your hands, add in the 2 tblsp of oil and knead the dough till the oil gets combined well and the texture is really elastic sort. Make it into a smooth ball, cover it with a lid and keep it aside for minimum 6 hours or overnight aside and then it is ready to be prepared into Buns.
** Next morning, knead the dough well again and divide them into golf sized balls. Keep them ready. Now roll them out into thick poori after dusting them with some maida, taking care to see that they are thicker than the normal poori we make. At least keep a minimum ¼ inch in thickness to get a soft spongy textured buns.
** Meanwhile 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 out buns/ pooris. 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.
** Now add in a rolled out 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 the deep fried Buns/ Poories on an absorbent paper for the excess oil to get drained off. Continue with the remaining rolled out buns/ pooris in similar way. If the kadai used for deep frying is large in size or if you are using flat bottomed frying pan you can add in 3-4 buns/ poories at a time for frying too, which saves on time.
** "Dates (Khajoor)- Banana Buns/ Poories" are done and ready to be served. Serve them hot or at room temperature as it is or with some medium spiced chutney and it tastes wonderful. Personally, I always like to munch on them as it is without any chutney or dal as accompaniment, while many people from my community prefer with dal or chutney. However, you may try it out with the same if you like.
** These Buns/ Banana Poories after being deep fried remain good for 24 hours and can be taken when travelling out too. A great snack to munch on when travelling especially if you have youg children who always demand for food even if they are not hungry. As you all know, travelling always makes one hungry, so it is always great to carry some food with you to be on safer side.
** Note : In case you want to prepare these Buns/ Poories later on, say about 12 hours later on, then just put the prepared dough in an air tight box once it has fermented for about 2-3 hours and keep it in the fridge. You can remove it about 20 minutes before preparing the Buns and it turns out good. Remains good for 48 hours in fridge.
** Note : The Dates/ Khajoor, I used for preparing these Buns were the dark colored imported quality easily available in market which is very sweet by nature. If using Indian brand you may have to add on a little bit of extra sugar too as they are not that sweet in nature. However, do not add sugar in the beginning itself, but do so only after checking the mixture by tasting and only if necessary.
** Note : Roll out the Buns/ Poori around 4-5 at a time only and then begin to deep fry them side by side later on. If you roll out all the dough in one go, the top surface of the rolled buns/ poori dries up and may not get puffed on properly and also will not turn out spongy and soft within.
** Note : The size of the Buns/ Poori and the thickness also once again depends upon individual liking, I make it medium sized and thick with soft texture within. You can roll out a little bit larger in size too. Also do make it a little bit more thicker say about ¼ inch, So do try out a few and then continue as per your liking.
** Note : You can use any Oil, you prefer for deep frying, but the oil should be just hot enough for deep frying and not smoking point. Remember the Buns/ Poories are rolled out thick and they should get cooked from within too. Very hot oil will brown the Buns/ Poories immediately and not cook well from within.
** Note : This particular recipe is a variation of "Buns/ Poories"... I prepared and is my own concoction. However, I have already posted traditional Buns recipe and a few more different varieties too. I am sharing a common link to all the Buns recipe below, along with the traditional one too, you may browse through the same and prepare those which appeal to you ….
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 23 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" Thank You.
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