Wheat mangalore buns, Banana buns, Banana puri

Note

* 1 cup = 235 ml

How to make Wheat mangalore buns with step by step images

1. In a bowl add the peeled banana. Mash it well using a fork/ masher.
   
2. Now to the mashed banana add curd, oil, cumin seeds/ jeera, sugar and salt. Mix well until combined.
   
3. Now to the wet mixture add whole wheat flour/ atta, pinch of salt and baking soda. Mix well and knead the mixture into a stiff dough. No need to add water as the moisture from the mashed banana and curd will be enough to knead a stiff dough. If the dough us soft add extra wheat flour to get poori like dough. Rest the dough for 6 hours or overnight.
   
4. After 6 or 8 hours, the dough will be stiff enough and little grey in color due to the mashed banana which is absolutely fine. Now knead the dough once then pinch a golf ball sized dough and flatten it into a thick poori (circle) with a rolling pin. Repeat the process till all the dough is complete.
   
5. Heat oil in a frying pan. Before frying poori drop a tiny ball of dough in the hot oil if it comes up immediately then the oil is ready. Put the flame in medium and slide one flattened dough in the hot oil. Press it with the slotted spoon in the oil, this really helps the banana bun to puff like ballons. When it puffs flip it carefully and when done transfer it to a plate with paper towel to drain excess oil. Repeat the process till all the dough is fried. Serve it hot with chutney and sambar.