“Apple Banana Buns (Poori)” … the last time I saw apples till my eyes could travel was in Kashmir and that was around 40 yrs back and now here they are in our own amchi Mumbai carts full of apples everywhere you see, looks like a bumper crop … tried our own Mangalore Banana Buns but with addition of apples and it was excellent … I have tried over a dozen of variations in Buns and it is indeed a joy when they turn out fluffy-n- spongy … Yummilicious ….
** Apples, apples and apples, I see them everywhere, the market is flooded with all sizes of these beautiful red colored apples. One is really spoiled for choice be it with fruits or with veggies, there seems to bumper crop these days. Sometimes it makes me really wonder what a wonderful life we are getting to witness with so much technology, food, clothes, knowledge, everything progressive, yet we are so habituated to cribbing that we turn a blind eye to that which is available while we try going behind that what is not needed.
** Another edition of fruit based Buns to my list of never ending trials, this time its with apples. I must mention here that I was worried to try out with just apples without addition of banana so added on in the ratio of 3:1 and got fantastic results, maybe the next time I will give a try with only apples. Buns are by now worldwide famous thanks to Blogs, food groups, You Tubes, fb, whats-app, basically all types of communication. Indeed world is at our fingertips and food recipes are just a click away, Isn’t that fantastic, we are indeed lucky to be in this era.
** I have written a lot about the Iconic Mangalore Buns which some refer to as Banana Poori too, so will not repeat again, but will share a common link at the bottom of this recipe, wherein in you will find them all, do browse through and try them out, they are all tried and tested in my own kitchen with successful results. I do agree that fried snacks should be consumed in limits as we are all turning out to be more health conscious these days, however a few during weekends or so is fine I guess, especially with growing children in home.
** Here is my own concoction of preparing “Apple Banana Buns (Poori)” … My own method, recipe and in my own style … do try it out and enjoy with family and friends … especially when you have fruits in excess at home ….
** Ingredients :
Maida/ APF : As per requirement say 3-4 cups approximate.
Apple : 3 small or 2 medium sized
Ripe Banana/ Kele/ Balehannu : 1 small of any other variety.
Sour Curds/ Dahi/ Yogurt : 2-3 tblsp
Sugar/ Shakkar/ Sakkara : 3 tblsp
Salt/ Namak/ Meeta : ½ tsp
Black Pepper/ Kali Miri : ¼ tsp coarsely powdered
Jeera/ Cumin Seeds : 1 tblsp
Cardamom/ Ellaichi/ Yellu Powder : ¼ tsp
Cooking Soda/ Sode pitti : 1 tsp
Oil/ Tel/ Tela : 2-3 tblsp
** Refined Oil : for deep frying
** Peel off the skin of the banana and chop it roughly to piece. Similarly slice off the outer skin of apples, discard the inner seeds and then chop the inner white edible part also into pieces. Do not add the outer skin of the apples.
** Add both banana and apple pieces into a mixer grinder along with sugar and grind to a smooth paste. Add the paste into a wide bowl and add in all the remaining ingredients except maida and oil and mix them altogether well.
** Now add in 3 cups of maida, mix well after which keep adding the remaining maida little by little, while you keep kneading to form a smooth elastic dough. If the dough is still sticky add in some more maida and knead well till done.
** Note : The amount of Maida 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 smooth dough that does not stick to your hands, add oil and knead till it gets combined and the texture is really elastic sort. Roll it into a ball, cover, and keep it aside for minimum 6 hours or overnight to be prepared into Buns.
** Next morning, knead the dough well once again and divide them into golf sized balls and 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.
** Note : You can check out the texture of the dough and the thickness of poori, its rolling method etc. in link shared at the bottom of this recipe. The recipe differs only with ingredients, while rest of the method of Buns remains the same for all.
** Heat plenty of oil for deep frying in a thick kadai, 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, this is to avoid the poori getting burnt or cooking on outside and raw within.
** Now slide in the 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, the method is same as that of how we fry normal poories.
** 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. Both sides of the buns/ poori should be evenly fried brown.
** Note : Frying of Buns takes a little bit more time than normal poori as they are thicker in texture and should get done well from within too. In fact when you break them open it should be soft bread textured from within, which is how real buns is.
** Remove deep fried Buns/ Poories on an absorbent paper for the excess oil to get drained off. Continue with remaining rolled out buns/ pooris in similar way till done. You can fry 2-3 at one go, if the kadai is larger in size, though it is safer to do each one.
** “Apple Banana Buns (Poori)” are done and ready to be served. Serve them hot or at room temperature as it is or with some chutney or thick dal as is served by some though in my home we prefer to relish them just as it is.
** Note : 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 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, again this is a best way to make them eat fruits too.
** “Apple Banana Buns (Poori)” is my own concoction recipe, so are the one’s shared in the common link given below. I always love experimenting with different ingredients and adapting them into our own GSB Konkani Saraswat style of cooking, which gives me scope for changes while keeping in with traditions. Do try them out and if you have any query you can mail or leave in a comment and I will get back to you as soon as possible.
** 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 : Roll out about 4-5 Buns/ Poori 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 rolled buns 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 https://gayathrifoodbytes.blogspot.com/2014/12/mangalore-buns.html#more
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