"Sweet-n-Spicy Banana Ginger Nachani Buns/ Poori" served with coconut chutney ... the mind relates to buns whenever there is over ripe bananas lying around ... but then last few days have been back to back sweet dishes so did not want to prepare sweet dish again ... just thought why not make it spicy for a change ... my fascination for nachani continues, prepared these delicious soft buns giving a twist full of ginger flavor and green chilly for spiciness ... can be had as it is but served with chutney ... 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”. 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. Trying out different types of buns is my favorite challenge and trust me except for one all have turned out successful. Hubby had many times suggested that I try out spicy version of Buns and recently I just thought why not but somehow though it was there in my mind I could not try it out for the last 6 months due to heavy work pressures.
** Finally yesterday I found that I had both excess bananas as well as curds at home which needed to be consumed fast and there was definitely no more excuses, so I zeroed in on preparing spicy Buns for lunch as it is Adhika Masa and we have only one meal a day for the entire month. It was late in the night when I sat to prepare the dough and found that the Maida/ APF was not sufficient, well my favorite nachani/ ragi/ finger millet flour which is always there in stock came to my rescue. I combined both and prepared these buns. Nachani Buns was already prepared before and I have posted it too, but spicy version of Buns is something new and I myself have not come across it from anyone I know. And I must say it turned out great, there was no need to serve it with chutney as it had all the spices included, but as it was for lunch I did so serving them with some rava Idlies to complete the meal.
** Here is my own concoction of preparing "Sweet-n-Spicy Banana Ginger Nachani Buns/ Poori" … My own method, recipe and in my style …
** Ingredients :
Maida/ APF : As per requirement say 2 cups approximate.
Nachani/ Ragi/ Finger Millet Flour : 2 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
Ginger/ Adrak/ Alle’ : 2 inch piece
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 8-10
Sugar/ Shakkar/ Sakkre Powder : 3-4 tblsp
Cumin Seeds/ Jeera : 1 tblsp
Salt/ Namak/ Meeta : 1 tsp
Baking Soda: 1 tsp
Oil/ Tel : 2-3 tblsp
** Refined Oil : for deep frying
** 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, salt, sugar powder, baking soda and mix well till well combined and smooth. If not comfortable, you can put it all in mixer and mash using pulse mode too.
** You can either grate or grind both ginger and green chillies to a fine paste. I crushed the green chillies with a stone till fine and grated the ginger on a fine grater, you may choose any method. Prepare it and add to the above mixture along with jeera and mix well.
** Add in Maida and half of the mentioned Nachani flour to the above mixture and mix well. If too smooth add in some more nachani flour little by little till it gets mixed in well to form a very smooth elastic dough. Be careful in addition of flour, as too much will not give soft buns.
** Note : The amount of addition of flour depends upon the mixture of bananas along with curds so it is always advice not to add in the said amount of flour into the preparation of dough in one go, but in step adding little by little and kneading till done.
** Once you get a soft dough that does not stick to hands, add in oil and knead till the oil gets absorbed and the dough turns elastic textured. Roll into a ball, cover and keep it aside for minimum 6 hours or overnight aside and then it is ready to be prepared into Buns.
** Next morning or after 6 hours, knead the dough well again and divide them into golf sized balls and keep them ready. Roll out into thick poori shape after dusting them with some maida, taking care to see that they are thicker than the normal poori we make.
** The thickness should be at least kept a minimum ¼ inch in thickness to get a soft spongy textured buns. You can also avoid dusting and press it with hands applying a little bit of oil. Prepare a few and keep them ready to be deep fried.
** Heat a thick bottomed kadai with plenty of oil for deep frying. When the oil comes to smoking point, lower the heat and wait for few minutes before you add in the rolled out buns, you can add a piece to check, if it get burnt wait for few minutes before you start to fry.
** Note : It is important to 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. So be patient and do the needful by checking out adding a small piece of the dough before frying the buns.
** Now add in a rolled out buns 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 on an absorbent paper for the excess oil to get drained off. Continue with the remaining rolled out buns 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.
** "Sweet-n-Spicy Banana Ginger Nachani Buns" 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 but as it was for our lunch I served with simple coconut chutney along with some rava idlies too.
** Note : 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 young 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 : Buns famously known as "Mangalore Buns" are prepared sweet and that is the traditional method. I have always loved giving twist to traditional twist and trying them out in different tastes to suit our requirements at home, it was my hubby's demand that I prepare it in spicy taste as he somehow does not like the sweet version. So here it is and its fantastic and I am sure to try out more variations, so keep a keen watch on my Blog for more.
** 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 by making it spicier and ginger flavored. 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 ....
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