Ruchi Ruchi Kudlada Buns :)

Buns!!!.... You mean the hamburger buns?

NO.

You mean the buns that we used to get in India…maska bun?

NO.

You mean those sweet breads that we used to get at the local baker in India?

NO.

These are Mangalore Buns.They are a sort of a spongy poori made of maida kneaded with mashed bananas ..kinda sweet from the banana and kind of a mild kick from the black pepper.

This is a wonderful recipe which is very famous in coastal Karnataka. Hence the name Mangalore buns. In Mangalorean cuisine, Buns is different from Bun. Its not plural form of Bun! Simply called as "Buns". It is a deep fried form of Sweet Banana Bread. Usually served for Breakfast with sambar or chutney on the side.

Ingredients:
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Well ripen banana's - 3
All purpose four - 3.5 cups
Sour curds - 1 cup
Cumin seeds - 1 tbsp
Salt - 1 tsp
Sugar - 2 tbsp
Baking Soda - 1 tsp
Oil - For frying

Method:-
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1.Take a clean Bowl,Mash the ripen banans into a smooth paste using your hand.
2.Now to this add all the dry ingredients and mix properly.
3.Add sour curds and cumin to the above so as to for a dough like chapati dough .
4.Keep aside for about 3-4 hrs for it to set.
5.Now heat up the oil .
6.Roll out small balls of dough a bit thick say about 1.5 cms thick just like poori size aand they fry them till golden brown.
7.You can see the buns bloting into a round, brown buns.Then they are ready.
8.Remove them and place over a paper towel for excess of oil to drain off.
9.Serve hot or cold with sambar or chutney.Enjoy....

Another Variation.....

This recipe for Buns is from authentic Konkani Cookbook, "Oota Upahara" published in Kannada and "amgele kaaNa jevaN" in konkani by Jaya V Shenoy. The book has been around nearly past 20 years and is a popular cookbook in the Mangalorean Konkani households.

1/2 cup yogurt

1/2 cup water

1 tsp jeera

2 cup maida/all purpose

flour 2 tsp

besan 6 tsp

sugar 1/2 tsp

salt 1/4 tsp

baking powder 1/4

tsp baking soda

1 large/2 small ripe bananas

Sieve besan and maida and keep aside. Mash bananas and mix thoroughly with sugar, salt, jeera, baking powder and baking soda.

Mix in the besan and then the flour as required. Knead the dough into a soft ball as you would for chapathi or bread. The dough will be easier to work with if you rub some oil on your palms and the vessel in which you will knead the dough. Take 1/2 tsp of oil and rub all over the dough and transfer it to a clean bowl, let it rest for 8 hrs or over night.

The dough will raise and double in volume after 8 hrs. Divide the dough into small balls of size of a lemon. Roll into small circles. Use oil or very little flour while rolling. Heat oil and deep fry the buns one at a time.

Fry on one side till the buns puffs up completely. Turn upside down and fry on the other side till golden brown. Serve with samba or chutney on the side.