Mangalore buns with coconut chutney and filter kappi. Have used wheat flour to make these buns with very little proportion of maida.
Avrekalu Sagu Recipe in the link below:
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Ingredients:
· Banana – 2-3 (ripened)
· Sugar – ½ cup
· Cumin seeds/ Jeera – 1 tsp
· Curd – ½ cup
· Baking soda – ¼ tsp
· Oil – ¼ cup
· Maida – 3-4 cups (approx.)
· Oil for deep frying
Method:
· Take 2-3 ripened bananas (over ripened bananas works best).
· Now add sugar (as per your preference), mash the bananas and sugar with hands.
· Now add curd, cumin seeds, baking soda and salt. Mix it nicely.
· Add Maida and knead for 5 minutes, till dough turns smooth.
· Add oil to the dough and cover it.
· Let the dough rest in warm place for 7-8 hours.
· Next day knead the dough slightly and take a ball sized dough.
· Dip in some maida and roll slightly thick than poori.
· Keep the kadai ready to deep fry the buns in hot oil.
· Fry on both the sides till the bun turns dark golden brown in colour.
· Serve the buns with coconut chutney or with kurma bhaji or sagoo.
*** Original recipe is made using Maida. But you can change it to wheat flour if you wish too. Or you can use both Maida and wheat flour to make these buns.
