“Gulkand Stuffed Banana Buns (Poori)” … my experiments with sweet old Mangalore Buns continue … Gulkand is a sweet, jam like preserve made from rose petals+ sugar and is often used as a filling or as an topping on desserts … tried our traditional buns from GSB Konkani Saraswat Cuisine giving a small twist by stuffing it with Gulkand … tastes awesome, do give it a try … Yummilicious …
** In GSB household the overripe bananas are prepared into soft and fluffy Buns ie poories to be served during breakfast. In some homes they serve it with dalitoy (spiced tuvar dal) or with coconut chutney while in most homes it is served as it is along with upma, pova chutney, usli etc. I have always savored these buns as it is and sure do like it the same way as I feel the taste is lost when dunked in chutney or dal. Well, to each one their own choice as I believe food should be always enjoyed to one’s preference.
** Those of you who follow my Blog must be aware that I always love to give my own small twists to traditional recipes while I keep the base intact and I am proud of the fact that they have not only been successful but have made those dishes more tastier. Buns, is one snack that I love experimenting with in different flavors and till date I have tried many that have all surpassed my expectations. Here I am sharing another variety of Buns that which I tried and turned out not only successful but tastier.
** I have kept the dough the same as that of normal buns recipe and the only twist I gave is with a filling within. I stuffed it with some gulkand before rolling out and then deep fried them, trust me they taste excellent. Gulkand as I mentioned in title is a sweet jam like preserve made from rose petals and sugar which is easily available in stores. Many enjoy a little bit of it as it is for its health benefits while others use it for filling or topping of dessert. It is also added to Tea/Chai and is famously known as Gulkand Chai.
** I am sharing a common link at the bottom of this recipe for more options to be prepared with Buns and if you would like to try them, just browse through. A lovely snack loved by Konkani Saraswat’s and almost by all living in and around the city of Mangaluru and thanks to Google it has now spread worldwide and I have noticed famous Chef’s preparing most of the dishes from GSB Konkani Saraswat Cuisine which is pride in itself. So give this a try, it is one of the best ways to use those leftover/ overripe bananas.
** Here is my own recipe for “Gulkand Stuffed Banana Buns (Poori)” … try it, tastes awesome and is sure to be loved by all …
** Ingredients :
Maida/ All purpose flour : As per requirement say 2-3 cups approximate.
Overripe Bananas/ Kela/ Kele: 3 if ellaichi (small one’s) or 2 medium sized if any other variety.
Sour Curds/ Dahi : 1 cup
Sugar/ Shakkar/ Sakkara : 4-5 tbsp
Salt/ Namak/ Meeta : ½ tsp
Cumin Seeds/ Jeera : 1 tblsp
Cardamom Powder/ Ellaichi/ Yela Pitti : ¼ tsp
Cooking Soda/ Sode Pitti : 1 tsp
Oil/ Tel/ Tela : 2 tblsp
** Gulkand : as required for filling.
** Refined Oil/ Tela/ Tela : for deep frying
** In a large wide mouthed bowl add bananas and mash it well with a fork. Now add curds, sugar, salt, cooking soda and mix well taking care to see that the sugar has dissolved completely (It is very important that the sugar dissolves). Lastly add cardamom powder, Jeera, mix well and the liquid batter is now ready.
** To the above add half of the mentioned maida/ APF and mix well. Once the flour has been mixed well, then add more flour little by little while you keep mixing it to form a smooth elastic dough. If the dough is still sticky then add some more maida and knead well, the requirement here is to have a soft smooth dough.
** Note : The amount of maida to be added really depends upon the mixture prepared with curds and banana etc. ie depending upon the water content in it and the texture of bananas. This is the very reason why it is suggested not to add all of the mentioned quantity of maid in one go but half and then little by little. This ensures that you add maida in right quantity for getting perfect buns, so keep this in mind.
** Once you get a smooth elastic consistency dough that does not stick to your hands add a tablespoon of oil to it and knead it well again. Lastly add remaining 1 tblsp of oil all over the dough, cover with a tight lid and let it rest overnight or for 6-8 hours. The oil has evenly cover the dough otherwise it may dry out on top.
** Next morning or after resting period, knead the dough again and divide them into golf sized balls and keep it ready. Now roll them out into small thick poori add in a tsp of the “Gulkand” mixture, roll back into a ball, dust with maida and once again roll out into a poori of say about ¼ inch thickness. Be careful while rolling, the gulkand should remain stuffed within while rolling and not come out of the covering dough.
** Note : For dusting you can use maida or wheat atta too. You can also apply oil over the rolling pin and a little bit on the dough and roll out the same too. The poori should be thicker than normal poori we make to get the fluffy texture within, say at least ¼ inch in thickness and gulkand stuffed should remain within.
** 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.
** Now 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 be cooked until golden brown. Once again turn the poori and allow to be golden on both sides.
** Remove the buns taking care to see that the excess oil drains back, then place it on an absorbent paper for excess oil to completely drain off. Continue with remaining rolled out stuffed pooris in similar way. If the kadai used is large, you can fry 3-4 poories at a time for frying. However, do be careful and do not add two many Buns for frying at a time or else frying them properly will become difficult.
** “Gulkand Stuffed Banana Buns (Poori)” are done and ready to be served. As these are stuffed with Gulkand which is sweet, they taste best served as it is and do not need any other accompaniment to served along with. In fact if you try relishing it with dalitoy or chutney the taste will be completely lost. So just go ahead and enjoy these Buns served warm as it is, it tastes awesome and you family is sure to ask more.
** I am sure children will love this version of buns for the added sweetness stuffed within and it is much more tastier than the normal buns. I have successfully prepared chocolate chips stuffed buns before which was also a hit at home and among my friends especially their children and this too I am sure will follow suit.
** In case you have any diabetic or any other member who would not like to savor sweet filled ones, then you may avoid doing so and fry them as it is too which is the case of normal buns, it’s always a matter of individual choice. I will be trying many more varieties that are already chalked out in my mind, so please follow my page/ Instagram or subscribe to my Blog here so as to not lose out on any of my recipes.
** Note :
** Addition of sugar is necessary in preparation of Buns and decreasing the mentioned amount may not yield in perfect puffed once.
** Roll out only 3-4 poories at a time for deep frying to avoid the surface of rolled poories from turning out dry which then may not puff up well.
** The size of the poori and the thickness depends upon individual liking, here I have rolled larger sized buns as I need to stuff them and avoided keeping them too thick. You may chose any method you prefer, checking other options from my previous posts on Buns which you will find in the common link shared below.
** The “Cooking Oil” for deep frying should be just hot enough and not at smoking point. Remember the poories are rolled out thick and they should get cooked from within too so avoid too hot oil which will then only brown the poories outward and not cook from within. The heat should be little lesser than that which is observed for normal poori deep frying, do keep this point in mind to avoid burnt poories.
** In case any member of the family is forbidden or does not want to have fried snacks then do not worry, just roll them out like how you roll out a naan, but smaller in size and tava fry the same on medium to low heat frying on both sides. This is called “Vastad Rotti” in GSB Konkani Saraswat Cuisine and is often prepared to serve to those who are prohibited eating deep fried items. My Blog does not include it, as I hardly prepare the same as in my home we love deep fried Buns a lot. However, I will keep in mind and will include the same soon for the benefit of my friends here, so take care till then.
** Given below are links to traditional Mangalore Buns and all the Varieties of Buns shared in the Blog, do browse through, prepare and enjoy them …
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Thanks.