Ingredients for Mangalore Buns
Instructions for Mangalore Buns
Use a fork to mash the ripped bananas and sugar in a mixing bowl.
Add buttermilk/curd, cumin, a pinch of baking soda, and salt to the mixture.
Gradually add maida/plain flour to the mixture, kneading it into a sticky dough. As you knead, adjust the consistency by adding more flour as needed until it is wet, soft, sticky, and rubbery. Remember, sugar provides enough moisture for kneading, so avoid adding water.
Cover the dough with a damp cloth, making sure not to make it too wet, and let it rest at room temperature for 7-8 hours. This step helps retain moisture and prevent drying during fermentation.
After fermenting for a minimum of 5-6 hours, the dough will become elastic and loosen up. The longer it ferments, the better it will be.
Your dough is now ready to be formed into buns.
Knead the dough lightly and make small lemon-sized balls. Roll each ball with a little flour until they are thick, but not too flat.
Heat oil for deep frying and test its temperature by dropping a small piece of dough into it. If the dough floats, the oil is hot enough, so turn down the heat to medium. If the oil is not hot, wait for another 3-4 minutes.
Dust excess flour off the rolled balls and fry them one by one on medium heat. They will puff up when you drop them into the oil. Flip them over, and press them down in the oil for a few seconds to help them puff up more.
Once both sides are golden brown, remove the buns from the hot oil and place them in a bowl lined with a paper towel.
Ingredients
Directions
Use a fork to mash the ripped bananas and sugar in a mixing bowl.
Add buttermilk/curd, cumin, a pinch of baking soda, and salt to the mixture.
Gradually add maida/plain flour to the mixture, kneading it into a sticky dough. As you knead, adjust the consistency by adding more flour as needed until it is wet, soft, sticky, and rubbery. Remember, sugar provides enough moisture for kneading, so avoid adding water.
Cover the dough with a damp cloth, making sure not to make it too wet, and let it rest at room temperature for 7-8 hours. This step helps retain moisture and prevent drying during fermentation.
After fermenting for a minimum of 5-6 hours, the dough will become elastic and loosen up. The longer it ferments, the better it will be.
Your dough is now ready to be formed into buns.
Knead the dough lightly and make small lemon-sized balls. Roll each ball with a little flour until they are thick, but not too flat.
Heat oil for deep frying and test its temperature by dropping a small piece of dough into it. If the dough floats, the oil is hot enough, so turn down the heat to medium. If the oil is not hot, wait for another 3-4 minutes.
Dust excess flour off the rolled balls and fry them one by one on medium heat. They will puff up when you drop them into the oil. Flip them over, and press them down in the oil for a few seconds to help them puff up more.
Once both sides are golden brown, remove the buns from the hot oil and place them in a bowl lined with a paper towel.