These sweet buns are widely available in Goa. Mostly eaten for breakfast; plain or with patal bhaji (a white peas potato gravy). They are made with banana, flour, sugar and curds. The subtle flavor of the banana imparts a unique delicious taste. These buns are thick, soft and moist. As the buns are deep fried, it's advisable to consume them in moderation.
Goan or Mangalorean Sweet Buns
(Makes 10)
Ingredients:
1 overripe banana
2 cups white or wheat flour
2 tablespoons granulated fine sugar
3 tablespoons curds
1/2 teaspoon baking soda
1/2 teaspoon cumin seeds
1 tablespoon ghee
1/4 teaspoon salt
Oil for deep frying
Method:
Mash the banana with a fork in a bowl. Add rest of the ingredients (except oil) and knead into a soft slightly sticky dough. Cover and let dough ferment for a couple of hours. Divide dough into 5 equal balls. Roll each ball into a large thick circle and cut rounds with a 3.5" cutter.
Heat oil in a pan on a low flame and deep fry buns one at a time. Once in the oil, gently press bun down with a slotted spoon. It will start to resist and puff up. Turn and brown the other side. The bun browns very quickly so ensure that the oil is not very hot. Drain on paper towel. Fry rest of the buns and serve.
Note:
(Makes 10)
Ingredients:
1 overripe banana
2 cups white or wheat flour
2 tablespoons granulated fine sugar
3 tablespoons curds
1/2 teaspoon baking soda
1/2 teaspoon cumin seeds
1 tablespoon ghee
1/4 teaspoon salt
Oil for deep frying
Method:
Mash the banana with a fork in a bowl. Add rest of the ingredients (except oil) and knead into a soft slightly sticky dough. Cover and let dough ferment for a couple of hours. Divide dough into 5 equal balls. Roll each ball into a large thick circle and cut rounds with a 3.5" cutter.
Heat oil in a pan on a low flame and deep fry buns one at a time. Once in the oil, gently press bun down with a slotted spoon. It will start to resist and puff up. Turn and brown the other side. The bun browns very quickly so ensure that the oil is not very hot. Drain on paper towel. Fry rest of the buns and serve.
Note:
- Reduce the amount of sugar if banana is too sweet.
- Buns can be made with either white or wheat flour. Not much difference in the taste.
- Ensure to roll the dough to a thick circle not thin. I prefer one large thick circle and then using a cutter to maintain uniformity in the shape.
- No water is used in this recipe.
- Use proper measuring cups and spoons for perfect results.