5 hours 30 minutes
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1 cup - maida/all-purpose flour
1 - ripe banana, medium sized
1 to 2 tbsp - curd/yogurt
4 to 5 tsp - sugar
1 tsp - jeera seeds
1/2 to 3/4 tsp - baking soda
1/2 tsp - salt
oil for deep frying
How to Make Mangalore Buns
Mash the banana thoroughly with your hands.
Add the rest of the ingredients, except oil, and make a dough. The dough should be like chapatti dough consistency.
Cover and set aside for 4-5 hours.
Heat oil in a frying pan on low-medium heat.
Make ping pong sized balls of the dough and pat them in between your palms to make pooris. You can also use a rolling pin.
Drop the pooris in oil and deep fry on both sides until they turn brown.
Remove from oil and drain on paper towels.
Serve hot with coconut chutney/sambar.
Recipe and Image courtesy: Ramya
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.