“Jackfruit Buns (Ponosu/Phanas/Halasina Hannu Poori)” … the iconic delicacy of Mangaluru Buns has now reached worldwide and almost everybody is now going ga-ga over our spongy buns aptly name banana poori ... sweet Buns always top the list in GSB Konkani Saraswats home whenever there are excess bananas … it’s the season of jackfruit now, so switch over and try these buns with flavorful pikkile ponosu … turns out spongy- tastes awesome … Yummilicious …
** There is nothing more I can write about Mangalore Buns famously also known as Busbus Buns too, that I have not already mentioned in earlier posts. These delicious sweet spongy poori's traditionally prepared with ripe banana's can be prepared also in other combinations and I have already shared plenty of them. Addition of Maida/ APF is how the traditional buns are made and though you can replace them with wheat flour, I must mention that they turn best when prepared with maida, try it once.
** I have already mentioned that these are an iconic delicacy found in and around Mangaluru City, my home town in Karnataka State. Almost in every GSB Konkani Sarswat homes these are prepared whenever there are bananas in excess or there are young children as this one is their favorite dish. In some homes they are served with coconut chutney or dalitoy (spiced dal), however in my home and in my near family ones too prefer to enjoy them as it is. I always feel the flavor is lost if done otherwise.
** I have already written in detail the preparation of these Buns elsewhere and I will be sharing the link of the same at the bottom of this recipe. By and large the recipe remains the same except for minute changes in ingredients and off course the fruit used. Do check out on the traditional original recipe prepared using banana too. For updates and other dishes Please follow my Blog/ Page or Instagram account so as to not lose out on any recipes. Do try out the various recipes and enjoy them in your home.
** Here is my recipe for “Jackfruit Buns (Ponosu/Phanas/Halasina Hannu Poori)” .. do try it, tastes awesome ….
** Ingredients :
Ripe Jackfruit/ Ponosu/ Phanas/ Halasina Hannu : 10-12
Maida/ All Purpose Flour (APF) : 2.5 to 3 cups
Sugar/ Shakkar/ Sakkara : 3-4 tblsp
Curds/ Dahi : ½ cup
Jeera/ Cumin Seeds : 2 tsp
Salt/ Namak/ Meeta : ½ tsp
Sodepitti/ Cooking Soda : ½ - 1 tsp
Oil/ Tel/ Tela : 1 tblsp
** Oil/ Tel/ Tela : as required for deep frying.
** Cut the ripe jackfruit/ ponosu to pieces and add into a mixer grinder along with curds, sugar and grind to a smooth paste. Remove and add the puree into a large flat bowl along with salt, cooking soda, jeera and mix well.
** Add to ingredients in the bowl about half of the quantity of Maida/ APF mentioned in the Ingredients list above and mix well to form a smooth dough. The dough will be sticky and need more flour, keep mixing in little by little remaining Maida until you get a smooth elastic dough ie non sticky without any lumps.
** Note : The dough should be smooth, soft and elastic in its consistency. The amount of Maida to be added really depends upon the mixture prepared with curds and jackfruit depending upon the content of water in it. As you bind the dough, you will be aware if it needs in more Maida depending upon its stickiness. I have shared a picture collage for reference please observe it keenly.
** Once you get a smooth dough that does not stick to your hands rub the dough all over with 1 tsp of oil (any edible oil will do). Put the prepared dough in a wide vessel and cover with a lid and keep it away overnight or for about 8 hours. Always prepare the dough ahead and let rest to get best results on preparation of Buns.
** Next morning or after 8 – 10 hours once again knead the dough just a little bit and divide them into equal golf sized balls and keep them ready aside. Now roll them out into thick poori by either applying a little bit of oil to the rolling pin or dusting them with some maida. The thickness of the rolled buns should be slightly thicker than what we roll for poori. Check the picture included in collage for reference.
** Note : Applying oil to the rolling pin and rolling the buns may be little bit difficult but better than dusting in maida and rolling. This is so because, when you deep fry the buns if you have rolled out them after dusting the flour will fall out into the hot oil and by the end of frying will get collected at the bottom and will be in burn rava texture. The oil then is simply unpleasant to use further. If you roll out with the help of oil application to the rolling pin this does not happen. This holds true for rolling of poori too.
** Before you start rolling Buns, heat plenty of oil for deep frying in a thick bottomed kadai/ pan. When the oil comes to smoking point, lower the heat to medium and wait for 4-5 minutes before you add buns. By then you will have rolled the required number of buns. Do not roll and keep ready too many buns at a time as they may dry out. Roll and deep fry in batches side by side. You will learn this with practice.
** Note : Buns are thick with soft spongy center unlike the hollow within crisp poories. Check the main picture share which includes halved poori, the texture shown inside should be as it is and not hollow.
** Also do 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. The heat of the oil should be kept at same level throughout while deep frying. You can add in a small drop sized ball of the needed dough into the hot oil to check. If it hits to the bottom and slowly sizzles up then its correct. You may proceed with deep frying now.
** Now slide a rolled out buns/ poori in oil and allow it to sizzle for few seconds before you apply pressure with a slotted ladle. This pressure applied helps the poori in fluffing up properly. Once slightly browned on the bottom side, then flip over and let cook on top side until golden brown. Once again flip overn 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 the remaining rolled out pooris/ buns in similar way.
** Note : You can store the remaining dough in an airtight box in fridge it remains good for 2 days. Just remove it out to thaw about 15 minutes before you want to fry the buns and don’t worry they will turn out excellent.
** “Jackfruit Buns (Ponosu/Phanas/Halasina Hannu Poori)” are done and ready to be served. They taste best served hot though you can serve them later too if desired, they remain good for over 24 hours. Do try this out this Jackfruit flavoured Buns when jackfruit is in season and enjoy with your family and friends. You can also carry them in your lunch box or in children's tiffin box if their school allows it. You can also prepare this for children Birthday Party, as I am sure they will love them.
** Soft spongy Buns are always a delight to bite into and though in some home they serve it with either Dalitoy or Chutney for accompaniment, there are plenty of homes like mine that keep it simple and enjoy the flavored buns as it is. Somehow I always feel the taste is lost if you dunk it in dishes to savor. However it is a matter of preference and you may do so if your family desires, just go ahead and try them either way.
** I have prepared plenty of different flavored Buns and shared in the Blog here to which I am sharing a common link along with link to the traditional Mangalore Buns recipe. There are plenty of tips and step by step pictures shared in those posts, please browse through and try any that you would like to try …
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