Recipe by Sophie Menezes
Yield: 6-7 buns
Ingredients:
 |
| Immediately after kneading |
3 kadoli or 2 cavendish over-ripe bananas (mashed)
2 cups maida (add more if needed)
1/2 tsp salt
1 flat tsp soda bicarbonate/baking soda
1 tsp whole jeera
sugar (optional)
oil for deep frying
Steps:
- Peel and mash the bananas well.
- Add a little bit of maida, jeera, salt, and baking soda to the mashed bananas and start combining the dough without adding any water. Keep adding the remaining maida and knead the dough for about 10 - 15 minutes till it is soft and smooth. It shouldn't be sticky.
- Place the dough in a damp muslin cloth and tie a knot and leave it on the kitchen counter overnight.
The next morning the dough rises - Next morning, quickly mix the dough again and add 1 - 1 1/2 tsp of maida, if needed.
- Take a small amount of dough and shape into a round ball. Use a rolling pin to flatten the dough till it is thick and round (use a bowl to cut it round if needed).
- In a deep kadai, heat oil for deep frying.
- Add the buns and fry both sides well on medium heat till they turn dark golden brown.
- Serve hot with chutney.
- ENJOY!
