One a penny, two a penny - Buns

I was introduced to Mangalore buns after my marriage. Two days after to be precise. "Let's make buns for breakfast tomorrow", my mother in law told me. I nodded my head, awed that she was not only a good cook but a great baker too. I imagined us buttering warm buns fresh from the oven, while sipping tea and engaging in lively conversation (those darned Enid Blytons again!).

To cut a really embarassing story short, I realized buns were puris only after my mother in law poured oil into the 'kadai' instead of pre heating the oven!!

Buns are made with ripe bananas and maida and served with chutney for breakfast (the version we grew up eating was made with rice flour and called 'kelyache wade'). My mother in law favors whole wheat over maida and since I learned the recipe from her, that's how I make buns too. If like me you buy a bunch of bananas and always have a few over ripe ones left that noone is willing to touch, this is the perfect solution.

BUNS (Banana Puris)
2 cups whole wheat flour (or maida if you prefer)
1 overripe banana
4-5 tbsp sugar
1/2 cup yogurt, beaten
1/4 tsp baking soda
1 tsp cumin seeds (optional)
salt to taste
1 tsp oil + oil to deep fry

Peel and mash bananas. Add yogurt, sugar, salt, cumin and baking soda. Adjust sugar to your taste. Five tablespoons might seem a lot but you always need to add flour while rolling, which reduces the sugary impact. Mix well. Gradually add flour and gather together to form a dough. You might need to add more flour if the dough is too 'wet'.

Rub a teapoon of oil on dough evenly. Cover and set aside overnight or for a minimum of 4-5 hours.

Dust rolling pin and board with flour (the dough will be very sticky) and keep some handy to help with rolling. Roll out circles of 3-4" diameter. Don't worry if they are slightly thick - they taste better. Since I haven't mastered buns yet I roll a large circle and then cut out puris with a cookie cutter or bowl. Faster and way easier :-)

Heat a kadai with enough oil to deep fry. Gently slide in puri and fry on moderate heat till it puffs up. Turn over and fry on the other side. Buns will be slightly darker in color because of the bananas. Remove and drain on absorbent paper.

Serve hot. In our home they are served with a spicy green peas curry - heavenly and so worth all the hassle and guilt!

* More sweet ideas - The Maharashtrian delicacy of Gharge, puris made with grated pumpkin and the Luchis that our neigbour in Calcutta used to make with left over syrup from rasgullas or gulab jamuns.

* Entry for JFI Banana hosted by Mandira of Ahaar