HomeEver since I saw these at Mahanandi, I was tempted to make them, and now I am glad that I have, they tasted exactly as described and turned out beautifully, like soft pillows, fluffing up like a dream one after the other and yes!, they are extremely addictive!
After reading up more about Mangalore buns on the net, I discovered that they are various different recipes for them with additions like curd etc., that they originate from the actual place Mangalore in South India, and that people are really crazy for them!
Indira is so right in describing them-"Honeyed fragrance and creamy sweetness of banana could be felt and tasted, but it would not over-power the taste buds. A good and fun snack."
I made a few minor changes to the original recipe like using vanaspati for frying instead of peanut oil and keeping the amount of cardamom powder the same, rest of the ingredients have been halved, still this recipe yielded about 15-20 small bites, they reminded me of Parle cheeselings where looks are concerned only bigger!!
Ingredients-
- All purpose flour(maida)_1/2 cup
- Ripe banana-1/2 (I ate the other half:)
- Powdered sugar-1 tbsp
- Ghee-1/2 tbsp
- Cardamom powder- 1/4 tsp
- Vanaspati/oil for frying
Method-
Mash the banana well add the sugar and rest of the ingredients except for vanaspati/oil for frying and knead into a tight dough.let it rest for an hour, then form into balls like chapatis and roll out exactly like a thin chapati, with a sharp knife cut into small squares,heat the oil/vanaspati in a kadhai and lower these one by one into the not so hot fat, be careful as they tend to burn easily.I found them similar to frying mathis i.e on a medium flame and little prolonged cooking, so that the fluff up and also to maintain the crispiness.Remove on paper towels and store in a airtight box.
Posts
0 comments:
Post a Comment