By Devi Poojari
These slightly sweet, fluffy Mangalore buns with a crispy exterior are the perfect treat to enjoy with some coconut chutney and a cup of warm chai on the side.
2 ripe bananas 1.5 cups all-purpose flour (more, if needed) 1 teaspoon cumin seeds ¼ cup yoghurt 1 teaspoon sugar 1 pinch salt 1 pinch baking soda Oil, for deep frying
Mash the bananas to a pulp in a large mixing bowl and add the cumin seeds, sugar and salt.
Stir everything well to combine, before adding the baking soda and yoghurt and folding gently.
Add the all-purpose flour and knead into a soft dough for 5 minutes.
Cover with a soft, clean cloth and let it rest for 6-7 hours in a warm place.
Once ready divide the dough into lemon-sized balls and roll out into small discs.
Heat the oil and fry the discs for 2-3 minutes until golden-brown on all sides.
Serve immediately with coconut chutney and with a cup of tea or coffee.