I am taking part in the Indian Cooking Challenge after a long time. Nowadays I spend more time on baking related posts that I have completely forgot about other posts. I really need to do some variety for hubby and child. When Valli announced the recipe for the month, I was curious. Though this is called as buns, it is actually sweet poori made with mashed banana and served as breakfast in the Mangalore region of Karnataka. Even though I have spent most of my college days in Karnataka, I have never heard of these pooris and was tempted to try. And it is always a surprise when I am cooking for the ones at home. I will never know when they will accept a dish or reject it. Some times, I would be super confident about a dish but they will hate it to the core and no one will eat it. And at times the opposite happens. I will make smaller quantity thinking that they will never like it but the plate would be polished off and a second serving would be asked (which I will never have) For this poori, I made it with just one cup which gave me 7 medium sized pooris. And you guessed it right, it went very well with the chutney I made and both of them were asking for more.
The taste comes from fermenting the dough for at least 4-5 hours before making the pooris. You can also make the dough the previous night, cover with wrap and place it in the fridge for overnight slow rise. The next day, remove it before two hours and make the pooris. I didn’t follow the recipe exactly. The original recipe asked for a quite sticky dough but I made a firmer dough. I didn’t want a whole lot of oil in the poori. I used a medium banana which gave 1/3 cup of puree. The remaining liquid was curd to make the dough. SO the pooris were mildly sweet and they turned out super soft. I also served them for snacks. So made the dough at 12 noon and made the pooris after 4 hours.
Recipe Source: Chef and Her Kitchen
Makes 6-7 Pooris/ Buns
All Purpose Flour / Maida -1 1/4 cups
Banana -1 medium sized
Baking Soda-1/4 tsp
Cumin Seeds-1/2 tsp
Cardamom Powder-1/4 tsp
Oil- To Deep Fry
Peel and chop banana.
Add it along with sugar in a mixer jar and grind it to a smooth paste.
In a bowl take flour, salt, baking soda, cardamom powder and cumin seeds.
Add curd and banana puree and knead the dough.
If you feel that the dough is dry, add a tablespoon of curd extra.
When all the ingredients are incorporated, add oil and knead well.
Cover and set aside for 4-5 hours.
Punch the dough and divide into 6-7 equal portions.
Roll each dough ball into a thick disc ( thicker than the poori disc)
Deep fry each disc in hot oil until puffy and golden on both sides. The poori puffs up only if the oil is hot. Medium hot oil will not puff the pooris. So wait until it gets really hot.
Serve with coconut chutney.