“Bajra- Maida- Keleche Buns/ Pearl Millet- APF- Banana Sweet Poori” … No one can say NO to these delicious puffed thick sweet poories, can you ??? ... festival times always mean there are excess over ripe bananas at home and that means its time to prepare those soft-n- sweet buns/ poori for breakfast or to munch through the day as a snack … tried out another variation of my own, with addition of bajra/ pearl millet and it was wonderful … Yummilicious …
** I have written reams on this awesome snack from the city of Mangalore famously knows as Mangalore Buns. These are soft spongy poories prepared using bananas and flour along with other ingredients. A manglorean never tires of relishing them any time of the day and I always try to prepare it in different combinations to make it that much more interesting. Luckily with exception of a few they have always turned out perfect and though it’s a pleasure to relish them dunked in coconut chutney or as some prefer with dalitoy, in my home we do not mind having them as it is too.
** I have already explained in detail many times with step by step pictures of these delicious poories in many of my previous posts, so will be sharing a common link to all buns shared to date prepared in my own concoctions 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. This time too I have made my own variation and prepared it with mixture of two flours ie Bajra and Maida while rest of the recipe remains the same. I got lovely puffed buns that was loved by all who tasted them, do give it a try, children love them.
** Here is my very own method of preparing “Bajra- Maida- Keleche Buns/ Pearl Millet- APFlour- Banana Sweet Poori” … My Style ….
** Ingredients :
Maida/ All purpose Flour : 2 cups and more as per requirement.
Bajra Atta/ Pearl Millet Flour : 1 heaped cup
Overripe Bananas/ Kele : 3 if ellaichi (small one’s) or 2 medium sized if any other variety.
Sour Curds/ Dahi : ½ cup
Sugar/ Shakkar/ Sakkara : 4-5 tbsp
Salt/ Namak/ Meeta : 1 tsp
Cumin Seeds/ Jeera : 1 tblsp
Cardamom/ Yelu/ Ellaichi Powder : ¼ tsp
Cooking Soda/ Sode Pitti : ½ tsp
Oil/ Tel/ Tela : 2 tblsp
** Refined Oil/ Tel/ Tela : for deep frying
** In a large flat stainless steel bowl add in the bananas and mash well with a fork. Add curds, sugar and mix well until the sugar has melted in. Add salt, cooking soda, cumin seeds, ellaichi powder and mix all together till well combined.
** Mix half of maida and bajra flour together and then add to the above ingredients and mix well. Knead the mixture to get a smooth soft, elastic dough consistency adding in more curds or more maida flour if needed to bind well.
** The addition of flour 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 flour, the very purpose why I have added half quantity of maida with bajra flour and then kept adding extra maida as need. Just note to add extra maida if needed and avoid addition of excess bajra.
** As you bind the dough you will be aware if it needs if required 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 elastic textured 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. Roll into a ball, 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 (resting is important)
** Next morning or after 8 hours knead dough again and divide them into golf sized balls and keep them ready. Roll out into poori after dusting them with some maida, taking care to see that they are just slightly thicker than the normal poori we make.
** IMPORTANT NOTE : Buns are usually rolled thicker to get that wonderful spongy texture within, however here, usage of bajra/ pearl millet flour curtails that effect as Bajra flour is gluten free, making the texture outcome diminished. So remember to roll it slightly thinner than normal buns and slightly thicker in texture than normal poori and you will get wonderful all puffed poories.
** 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 for the oil to be perfect for frying 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 slightly thicker in texture than poori and needs little extra time to get cooked, 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 one at a time rolled poori in hot oil, allow it to sizzle for few seconds and as starts coming up on surface, 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 done on the bottom side to a light brown, flip it over, let top side get cooked till golden brown too. Then once again turn 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 frying pan you can add 3-4 poories at a time for frying, but you have to be well versed in frying them, so be careful.
** “Bajra- Maida- Keleche Buns/ Pearl Millet- APFlour- Banana Sweet Poori” is done and ready to be served. Buns can be served freshly deep fried as it is or after sometime too or can be taken on travel and it tastes equally good. However, 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 chose any of your own too.
** Again, some of my friends vouch of the awesome taste it has when served with spicy non-veg gravy dishes, though I have not given it a try still, hopingly will do so soon. If you want to try that combo then 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 prefer, do give these buns/ poori a try. 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 for perfect Buns :
** 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 3-4 poori only at a time and deep fry them side by side as otherwise the rolled poori flattens out and the same does not get puffed well 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 though can vary in case of dough with maida only here as bajra is added do keep it slightly thicker texture to normal poori texture only and avoid extra thickness.
** Oil for deep frying should be just hot enough and not smoking point. Remember the porries are rolled out slightly 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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