Most of them would mistake this recipe as Poori, there is a difference between a traditional Poori and Banana Buns. Banana Buns are sweet in taste and its texture is more rubbery and flaky from inside. It has a thick texture just like bread or buns. The sweet taste is not just because of ripped banana but also sugar which is added in the ingredients. The quantity of sugar may vary from person to person. In here I have added 1-2 tbsp. of Sugar for 2 bananas but some may add 4 tbsp. of sugar for the same quantity of bananas. The dough then needs to undergo fermentation unlike the traditional ones which makes it chewy and sugar, banana combination makes it healthier for a perfect breakfast in morning.
I would recommend you use ripe bananas with black spots. Raw bananas won't give it a taste and would also slow down fermentation process. If you stay in a region with humid or a moist weather then 8 hours fermentation is enough, whereas if you are from cold region place the banana buns dough in a pre-heated oven or warm place. Serve buns within hours from cooking.
2 Banana ripped;
1 – 2 tbsp. of Sugar;
¼ cup Curd (Yogurt);
1 tsp. Jeera (Cumin);
Pinch of Baking Soda;
2 cup of Maida/Plain Flour/ All Purpose Flour/ Refined Flour;
Oil for deep Frying.
Preparation time: 8 Hours
Cooking time: 15-20 minutes
Total time: 8 hours 20 minutes
How to Cook?
In a mixing bowl add 2 ripped.
Add 1-2 Tbsp. of Sugar depending on the sweetness you prefer.
Mash smooth. Do not blend banana in the grinder.
Add ¼ cup of Curd, 1 tsp. of Jeera, pinch of Baking Soda and ½ tsp. of Salt
Now add 2 cup of Maida and prepare dough.
Knead the dough for 5 minutes or till its smooth.
Grease dough with Oil.
Cover and rest it well for atleast 8 hours.
Next day, slightly knead the dough and pinch a ball sized dough.
Dust some maida and roll slightly thick than poori.
Deep fry the buns in hot oil till it turns slight brown.
Serve with hot coconut chutney.
Energy: 77 calories
Tried this recipe?
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