"Besan- Maida- Banana Sweet Buns/ Poori" ... when you end up with lots of ripe bananas on table all Amchies can think of are Mangalore Buns ... prepared these soft spongy buns this time with addition of Chane Peeta/ Besan with maida and they turned out excellent ... check the two pics included, if you roll it slightly thinner you get it hollow centered and if you keep it slightly thicker you get it spongier, the way I like to relish, you may choose any as both are equally tasty and Yummilicious ...
** Buns are soft spongy poories famous from in and around Mangalore more so known as Mangalore Buns. I have written all that I know about this delicious poori that you like to sink your teeth on to anytime of the day. Well, I grew up seeing Mom prepare basketful of them as ours was a large family. This one to the best of my knowledge is prepared in every home either buying bananas to prepare them or when in excess such is the craze for it. Many serve it with chutney or dalitoy too, while in my home we like relishing it as it is. I do at times serve it with dalitoy/chutney but half the buns gets over the minute I start frying them, so I actually do not find any purpose in doing so.
** As I have already explained in detail many times with step by step pictures of these delicious poories I will not include it again here but will share a common link to all buns posted prepared in my own concoctions and that link which includes the traditional one too at the bottom of this recipe. You may browse through the same and try out the tradition ones or those with variations they all are tasty. I have made my own variation and prepared the Buns with addition of besan/ chana flour in larger quantity. I was really taken by surprise when I got a lovely spongy tasty buns as this was the first time I was making in this proportions by increasing the amount of besan in the buns.
** Besan in smaller quantities are added by some while in my home, mom never did so, so frankly I have never tasted it to date. I just tried it out on an hunch as I love making variations and loved it very much. The rest of the method, recipe remains the same with only changes in adding of flour, so will write the recipe in short and if at all you have some query or issues with the outcome of the Buns, which I assure you, it will not be, you are free to drop in a comment or send in a query mail too. More variations of Buns as well as lot more recipes to be added on soon as there was a small set back in editing due to health issue, so do excuse and keep visiting my blog for more.
** Here is my very own method of preparing "Besan- Maida- Banana Sweet Buns/ Poori" … all puffed and delicious … My Style, do give it a try ….
** Ingredients :
Maida/All purpose Flour : 2 cups and more as per requirement.
Besan/ Chane Peeta/ Bengal gram flour : 1 heaped cup
Overripe Bananas/ Kele : 3 if ellaichi (small one’s) or 2 medium sized if any other variety.
Sour Curds/ Dahi : 1 cup
Sugar/ Shakkar : 4-5 tbsp
Salt/ Namak/ Meeta : 1 tsp
Cumin Seeds/ Jeera : 1 tblsp
Pepper/ Kali Miri : 1 tblsp coarsely crushed
Cardamom/ Yelu/ Ellaichi Powder : ¼ tsp
Baking Soda (cooking) : 1 tsp
Oil/ Tel : 2 tblsp
** Refined Oil : for deep frying
** In a large flat stainless steel bowl add in the bananas and mash well with a fork or whisk till mashed well. Now add in curds, sugar and mix well till the sugar has melted in. Add in salt, cooking soda, cumin seeds, pepper powder and mix well, till all is well combined.
** Sieve the Besan to remove lumps if any and then add it to the above mixture and mix well till evenly done. Now add in the half of the maida, mix well and then keep adding maida little by little while you keep kneading the mixture to get a smooth soft, elastic dough consistency.
** The amount of maida to be added really depends upon the mixture prepared with curds and banana as the curds may have less/more content of water in it and so will the banana quantity and quality of the absorption of the flour, so be careful while adding in maida.
** As you bind the dough you will be aware if it needs in more depending upon its stickiness, so do not add in one go and do so by adding little by little to get the perfect consistency. Once you get a smooth dough add in 1.5 tblsp of oil and once again need well for a few minutes.
** When you add oil it may turn out sticky, but as you continue kneading the dough absorbs it and turns out elastic which is required to prepare good buns. Apply the remaining ½ tblsp of oil all over the dough, cover and keep it away overnight or for about 8 hours to rise well.
** Next morning or after 8 hours knead dough again and divide them into golf sized balls and keep them ready. Roll 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 ¼ inch in thickness.
* Note : You may roll out the buns thicker or slightly thinner as is your family preference. Usually buns are rolled thick and they turn soft, fleshy within after frying, but some prefer slightly hollow poori type buns which can be served with dal or chutney.
** Heat plenty of oil in a thick bottomed kadai till it comes to a smoking point, then lower the heat and wait for a few minutes before you add in the pooris. Take care to see that the oil is not too hot or else the buns will burn or turn brown soon from out and not cook from within.
** Buns are thicker in texture and need time to get cooked from within, so be careful. When you add the buns into the hot oil it should remain at the bottom for a few seconds and then slowly rise up without getting browned, that is the right heat for frying, so heat oil accordingly.
** Add in one at a time rolled out poori into the hot oil, allow it to sizzle for few seconds and start coming up on surface, now press it all round with little pressure with a slotted ladle. This pressure applied helps the poori in fluffing up properly into a round ball sort.
** Once slightly done on the bottom side to a golden brown, flip it over to let the top side get cooked till golden brown too. 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 remaining rolled out poori in similar way. If kadai used is large in size or if you are using flat bottomed type frying pan you can add in 3-4 poories at a time for frying, but you have to be well versed in frying them, so if its new to you try with one at a time first.
** "Besan- Maida- Banana Sweet Buns/ Poori" is done and ready to be served. Buns can be served freshly deep fried or after sometime too or can be taken on travel and it tastes equally good. But fresh from kadai tastes the best of all and in my home we love it that way.
** In my home we prefer having them as it is or at times with some chutney or dash of pickle. But in some regions they serve it with hot Dalitoy (spiced tuvar dal) and that combo is a hit too, so is serving with chutney, you may do so anyway you wish or your family prefers.
** Again, some of my friend vouch by serving it with some spicy non-veg gravy dishes, though I have not given it a try and will do so soon. If you want to do so just cut down the amount of sugar while kneading the buns to half quantity if preferred or you can retain the same too.
** Whichever way you want to serve it, do give these buns/ poori a try in your home. They have become famous as Mangalore Buns worldwide and be it younger or older generation everybody seems to love these golden brown huge soft spongy poories very much.
** A few tips to be Noted :
** You can increase or decrease the amount of sugar as per individual choice, though addition of the same is necessary for proper outcome of the buns.
** Roll out and keep ready only 3-4 poori at a time and deep fry them side by side as otherwise the rolled poori flattens out and the same does not get blown up properly while deep frying. You need to roll and fry them almost simultaneously to get well puffed buns. If you have more members at home, then one can roll out while the other fries them too.
** The size of the poori and the thickness also once again depends upon individual liking. You may keep them somewhere between 3 to 4.5 inch in dia. Again the thickness too can vary, some like it fluffier for which you need to roll thicker and for hollow center roll it out thinner.
** Oil for deep frying should be just hot enough and not smoking point. Remember the porries 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.
** I am sharing links to traditional “Buns” and other variations of buns prepared by me below, you may browse through the same for more options. Again, if you are new, do check them out as they include step by step pictures which are common in preparation of all buns.
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Thanks.