Buns are a popular breakfast and tea time snack in Udupi-Mangalore region. Buns are sweet, soft fluffy puris made using banana. Usually, served with a spicy coconut chutney and sambar, but they also taste great without any accompaniment.
To make 15-20 buns you'll need:
1. 1/2 kg maida/all purpose flour/plain flour
2. 2-3 ripe medium sized bananas
3. 10 tablespoons of sugar
4. Salt to taste
5. 1/2 teaspoon of baking soda (sodium bicarbonate)
6. 1 cup sour buttermilk/curds
7. Oil for deep frying
8. Extra flour for dusting
9. 2 tablespoons of vanaspati ghee or dalda for soft, fluffier buns. (You can skip this if you can't find it.)
10. Rolling pin
Preparing the dough for buns:
1. To prepare the dough, peel and slice the bananas. Add them into a mixer along with 1 teaspoon salt, 10 tablespoons of sugar and 1/2 cup buttermilk/curds and blend them into a fine paste.
2. You can even mash all these in a bowl using your hands.
3. Transfer the ground banana paste into a bowl add in the remaining curds/buttermilk into it, add 1/2 teaspoon baking soda and mix well.
4. Heat dalda/vanaspati ghee in a tempering pan, heat it just enough to melt the dalda, remove it off heat and keep it aside.
5. Add maida/plain flour to the mixture in the bowl little by little and knead it into dough. When you have sticky dough, add in the melted dalda and knead well.
6. Add in more flour if needed to make nice dough that doesn't stick to your fingers completely. But we don't need a hard dough. We need wet, soft, sticky, rubbery dough.
7. Do not add any water while kneading the dough. Sugar when mixed with banana and buttermilk/curds gives out enough water to knead dough.
8. Wet a thin cloth, squeeze out all the excess water, cover the dough completely with this damp cloth and allow it to rest at room temperature for 7-8 hours. The wet cloth helps retain moisture during fermentation of the dough. It also prevents drying of the outer layer of the dough.
9. Make sure the cloth isn't too wet and is just damp enough. Once the dough has rested enough, it loosens up a little after fermentation and becomes elastic.
10. Once the dough has rested for a minimum of 5-6 hours it is ready to be made into buns. The more the dough ferments the better.
11. Lightly knead the dough before you make buns. Make tiny lemon sized balls of the dough and roll it out a little using flour to dust. Don't flatten the balls too much, keep them thick.
12. Heat up oil for deep frying, test if the oil is rolling hot by dropping a small piece of dough. If the dough emerges on top of the oil, that means the oil's hot enough. Lower the flame to medium heat. If the oil's not heated up yet, wait for another 3-4 minutes.
13. Dust excess flour off the rolled puris and fry them one by one on medium flame. As soon as you drop the pooris into the oil they puff up beautifully, flip them over, and keep them pressed under the oil for few seconds that helps the puri puff up more.
14. Once they are cooked on both the sides and are golden brown, remove the poori from the hot oil and place it in a bowl lined with paper towel.
15. Serve these yummy, soft, fluffy buns on their own or with a coconut chutney, sambar. They also taste great with potato bhaji or kurma. Buns taste great while they are both hot and cold and can be stored for a day.