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Preparation Time : 240
Cook Time : 30
Total Time : 270
sized banana 1 nos
sugar 2-3 tsp
cumin 1/2 tsp
salt 1 pinch
baking soda 2 pinch
curd 1-2 tsp
all purpose flour ( maida) 1.5 cups
teaspoon ghee 1/2 tsp
oil for deep frying 1/4 litre
1) In a mixing bowl, take the chopped banana and sugar. You can also just puree the bananas in a blender and then add sugar.
2) the bananas have to be mashed well.
3) add the flour, 1 tablespoon curd, salt, ghee, baking soda and cumin to the banana puree
4) if you can knead with 1 tbsp curd then fine. If the mixture looks dry, then add 1 tbsp curd again and knead. The quantity of curd required depends on the type and quality of flour
5) knead into a smooth dough. The dough is slightly stick so while kneading you can apply some oil /ghee in your hands and knead.
6) if the dough becomes very sticky then add some more flour and sugar accordingly.
7) Keep the dough covered in a bowl for 3 to 4 hours at room temperature.
8) lightly knead the dough after you have kept it for 3 to 4 hours.
9) now take a small to medium sized balls from the dough and roll into round pooris.
10) slide each Poori
11) remove the buns with slotted spoon and drain on paper napkins to remove excess oil.
12) serve the mangalore buns, hot or warm with sambar or delicious coconut chutney.
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