"Wheat-Oats- Banana Buns (Poori)" ... experimenting with addition of Oats to Konkani Cuisine has been my passion for long time now ... I somehow still cannot adapt to its bland taste when cooked in porridge style ... as Oats are healthy, I try adding them to amchi dishes ... luckily it mixes in well giving good texture, I have tried Idly, dosa, bhakri, khichidi etc. and today was very happy with the results it gave to our very own Mangalore Buns ... perfect soft and spongy ones ... Yummilicious ....
** It has always been my passion to give twist to our own Amchi dishes ie dishes from Konkani Saraswat, a little bit of twist with modern day ingredients. Oats has been there for a very long time, but in India and moreover in Konkani Kitchens, at least in mine it made an entry a decade back or so. I somehow cooked never relish the just cooked Oats with milk and topped with nuts or fruits, which is the way it is served till date elsewhere. A decade back in my enthusiasm I bought a large packet only to be kept aside for quite some time without use. It was after that which I started adding it on to our own Idly, dosa or cutlets etc. and found it to be quite user friendly. Well, I have written lots and included it also in many dishes, do use the search option, as for now, I added Oats in powder form along with Wheat flour in place of Maida/ APF which I commonly do in half proportion each and it gave me 100% good result as you can see the inner portion of the buns in the picture. Sharing the recipe straight away without running into more details, but sharing a link to the traditional method of preparing Buns and a little bit about the same along with step by step pictures. For those of you who are new to this snack, you can check it out there for details.
** Here is my simple recipe for "Wheat-Oats- Banana Buns (Poori)" …. My Style …
** Ingredients :
Wheat Flour/ Atta/ Gonva PeetHa : 2-3 cups approximate.
Oats Powder : 1 heaped cup
Overripe Bananas : 3 if ellaichi (small one’s) or 2 medium sized if any other variety.
Sour Curds : 1 cup
Sugar : 4-5 tbsp
Salt : ½ tsp
Cumin Seeds / Jeera : 1 tblsp
Pepper : 1 tblsp coarsely crushed (Optional)
Cardamom : ¼ tsp
Baking Soda: 1 tsp
** Refined Oil : for deep frying
** Add one cup of Oats into a mixer grinder and grind to a fine rava texture powder. Remove and keep it aside ready.
** In a large flat bowl add in the sour curds, bananas, sugar, salt, cooking soda and mix to a smooth mixture. The sugar should be dissolved properly, you can use powder form too, I do use sometimes.
** Now add in cardamom powder, coarsely crushed pepper powder, Jeera and mix well. The liquid batter is ready. For this mixture add in the powdered Oats and half of the wheat flour and mix well.
** Now keep adding the remaining wheat flour little by little and also simultaneously keep mixing well to get a smooth elastic dough. If the dough is still sticky add in some more wheat flour and knead well.
** The dough should be smooth, soft and elastic in its consistency. The amount of flour to be added actually depends upon the wet 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.
** In order to avoid miscalculation, do not add in the wheat flour at one go as you may end up adding in more. As you bind the dough, you will be aware if it needs in more maida depending upon its stickiness.
** Once you get a smooth elastic dough that does not stick much to your hands rub the dough all over with 1 tblsp of oil (any edible oil will do), cover with a lid and keep it away overnight or for about 8 hours.
** Note : You can check out the step by step pictures given in the link shared at the bottom of this recipe for a proper knowledge of dough consistency, rolling thickness etc.
** Next morning or after 8- 10 hours knead the dough well again and divide them into golf sized balls. Roll them out into thick poori after dusting them with some flour, taking care to see that they are thicker than the normal poori we make. At least ¼ inch in thickness.
** 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 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.
** 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, flip over and let the top side get cooked till golden brown.
** 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 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 poories at a time for frying. Again, do not overcrowd the kadai, it needs space to get well puffed and the heat should be kept constant.
** "Wheat-Oats- Banana Buns (Poori)" are done and ready to be served. You can either serve them with Chutney, Dalitoy, Sambar or as it is too. In my home we love to relish them as it is and I also like to carry it with me when I need to travel for a day in my official work as it remains good for a minimum 12 hours. Do try this out and enjoy with your family and friends. Children are sure to love these and so will their friends, you can prepare it for parties or get together too.
** Note :
** Addition of sugar is upto individual taste. You can add or decrease as per your liking.
** Roll out the buns/ poori 3-4 only at a time and deep fry them side by side later on. If you roll out in one go, the top surface of the rolled puri dries up and may not get puffed on properly.
** The size of the buns/ poori and the thickness also once again depends upon individual liking, I make it medium sized. You can roll out a little bit larger too. Also so make it a little bit more thicker say about 1/3 inch …. So do try out a few and then continue as per your liking.
** 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 poories immediately and not cook them from within.
** For the traditional “Mangalore Buns” Recipe, which includes step by step pictures and procedures, Please follow the link given below and lastly is given a common link to all the different flavoured Buns prepared and posted earlier, you may click on the same to go through different combos.
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