I am wary of Indian dishes many times, which I have often confessed about. No wonder the Indian Cooking Challenge eluded me for longest time. This time the challenge was so tempting and felt manageable for my liking that I decided to take plunge. While this could be a trap considering the talented pool we have, I may get to face my real fears in coming months any time.
So what is it that I am talking about…it is non other than the Indian Cooking Challenge. One person from the group of bloggers (we are so close now, that I can easily say group of friends) decide on one challenge recipe. The others need to try the recipe and blog their experience for it. Fortunately we get a tried and tested recipe so there is a lot of experience to fall back on. This month’s recipe is the famous mangalore buns. These are popularly made with maida but also can be easily replaced with whole wheat flour. I opted for the latter.
Even before trying for it I knew this was a sold dish and my little customer was eagerly waiting for it. Off late he hangs around with a ball or bat lingering around in the kitchen. This time, he ran with his plate loaded with the first bun and sat under the fan waiting for it to cool down. I got busy with the others until I heard the thing I was waiting for….”mammaah, its nice”
1.5 cups Whole Wheat Flour
2-3 tbsp curd
1 ripe banana
2-3 tbsp sugar
1-2 tspn clarified butter/ ghee
1/4 tspn baking soda
1/2 tspn cumin seeds powder
salt about a pinch
Oil to deep fry
1) Make the banana puree either by blending it with sugar or mashing it along with sugar using a fork. Set aside
2) In a basin, add the flours, salt, cumin seeds powder and mix well
3) Add the curd and baking soda and start mixing it. Next add the ghee and continue binding it together
4) Now add the banana puree a little at a time to make a sticky dough
5) The dough will be sticky and wet avoid adding more flour but if absolutely necessary (runny batter like dough) then add a few tspn at a time.
6) Cover and let it sit for 4-5 hours. Alternatively you can refrigerate this overnight and take it out a couple of hours before making
7) Knead the dough on floured surface and pinch out small balls
8) Roll them out flat to make palm size pooris. They will be slightly thicker than the regular pooris
9) Heat oil in a frying pan until it is hot. Then reduce flame to medium heat.
10) Drop one or 2 buns at a time. Fry them until they are golden brown. Drain it on a kitchen towel