You Need:
- All purpose flour (maida) - 1/4kg
- Bananas - 2 small or 1 large
- Curds - 2 tbsp
- Sugar - 3 tbsp
- Salt - 1/2 tsp
- Soda bicarb - 1/4 tsp
- Oil/ghee - 1 tbsp
- Oil for frying
Method:
- In a large flat vessel (used for kneading dough) mix all the ingredients except maida (curds, sugar, soda bicarb, salt, oil/ghee & mashed bananas. Reserve about a quarter of the flour and add the rest in parts to the wet mixture. Knead to incorporate all the flour except the reserved one. Add very very little water (about a teaspoon or two) at a time ONLY if required to help knead. Actually adding more water will make a mess of your dough, so even wetting your palms while kneading is enough as the wet ingredients have enough moisture to help knead the dough.
- Keep the dough ball covered for 8 hours or overnight in a warm place.
- Make small balls of dough & roll thick ( 5-6cms diameter - about the size of pooris)
- Deep fry until golden brown
- Serve hot with coconut chutney
Note: The buns keep for 3-4 days if stored in an airtight container. They can be eaten plain without any accompaniment
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