Have you ever tasted Mangalore buns? They are delicious pooris made with banana in the dough. That gives it an slight sweetness and a nice banana flavour. Served with a spicy coconut chutney it tastes amazing. The only drawback is that it is deep fried and made with maida/ all purpose flour. When I made it for ICC, we had a wonderful time. But now being so health conscious, I am rarely deep frying. You would have come across recipes deep fried this month and they were the only ones I have deep fried in an entire year. So when I saw the healthier version of the Mangalore buns, I selected it immediately.
For all the tough alphabets, I have been making Indian dishes and this is one among them. I made the list six months back and this is one of the recipes I made at the beginning. I have been making flat breads since then for week end lunch for my daughter. She loves bananas and she can live on that for weeks. If we have numerous snacks along with bananas, Sruti would always choose bananas over the other snacks. So I know that she would love these rotis. And I guessed right, she loved them. If serving for adults, you need to make a spicy chutney for the side, but my daughter didn’t need any. As these rotis were cooked in ghee, these turned out so flavourful.
Makes 4 Rotis
Recipe Source: Healthy Cooking With Mitha
Banana – 2, medium sized
Wheat Flour – 1 cup
Curd / Yogurt – 1/4 cup
Sugar – 1 tbs
Cumin Seeds – 1/4 tsp
Pepper – 1/4 tsp
Ghee – 1/2 tbs
Salt – to taste
Baking Soda – a pinch
In a bowl, mash together banana, sugar, salt, pepper, cumin, baking soda and yogurt.
Add in flour and mix well. Add ghee and mix to incorporate.
Add one or two teaspoons of water only if needed.
Once the dough is soft and pliable, divide it into four equal portions.
Apply some oil on the board, place a potion and with the help of your finger tips shape it into a thin disc.
Transfer it to a tawa and cook both sides until they are brown.
Drizzle ghee while cooking the roti.
Serve it hot out of the tawa.