Maida or Regular flour 2 cups
1 overripe Banana
1/2 buttermilk or (yogurt + water
beaten together)
3 tbsp sugar
1/4 tsp black pepper
1/8 tsp Baking soda
salt
Oil + ghee for deep frying
Peel the banana and mash them with a fork in a large vessel.Add the
buttermilk. If you are using yogurt, beat it and dilute with enough water to
make 1/2 a cup.Add in the sugar,salt, pepper and baking soda. Mix together. Add
the flour and keep forking it till it all comes together and forms a dough. You
might have to add more flour or water depending upon the consistency of the
buttermilk you are using. If its thick, may require extra water or if its too
watery, may require more flour. Knead for a minute or so (isn't that great?).
Apply a tbsp of oil all over the dough,cover and keep in a cool place (I keep
it in my non-hot oven) for at least 4 hours.
Heat oil, add 2 tbsp of ghee to it. You don't want to fry this in just oil,
they wont taste as good.Shape ball sized dough pieces into round shapes about
3-4 inches in diameter and a little thicker than a poori.Use extra flour to
help roll them. Sprinkle some on the counter and rub some on the rolling pin.
Use sparingly or you will be left with a gross black sediment in your oil
rendering it un-reusable.Been there , done that.You might also want to roll and
fry one at a time instead of roll all pooris and then deep fry. This being a
maida dough, you will be left with a 2 inch diameter thick rolled poori. Not
good.
Deep fry on medium heat. As soon as you put the dough in oil,keep poking at
it with the slotted spoon and pressing it into the oil till it puffs up. At
this point, I would like to say that the oil is HOT, be careful and please
don't sue me if you meet with an accident. You deep fry at your own risk!!
. Now that you have
read the disclaimer, we can move ahead. Once it puffs up, turn over and let the
other side fry up. Remove from oil and drain on paper towels. They are not
going to be as crispy as a poori would be , they are not supposed to be.When
you bite into them, they are going to be crispy and spongy all at the same
time.If they are,you have just made a perfect Mangalore Bun!!!.
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