Mangalore Banana Buns
Overripe bananas, yoghurt and flour come together to give these mildly sweet, delicious deep fried breads. The taste is truely, totally tropical.
Equipment
- food processor or blender
Ingredients
- 2 medium overripe bananas about 160g peeled weight
- 1/2 a cup thick greek yoghurt
- 1 tbsp sugar This amount makes the sweetness barely discernible - add another tbsp if you want them slightly sweeter.
- 1½ tsp salt
- 400 g self-raising plain (or whole wheat) flour about 2½ cups
- oil for deep-frying
Instructions
- In the food processor bowl with the metal blade inserted (or in the blender) , blitz the bananas, yoghurt, sugar and salt to a smooth puree.
- If using the food processor, change to the plastic kneading blade and add most (about 2 cups) of the flour and pulse gently until combined into a dough. It should form a firm, slightly sticky dough. Add the remaining flour if needed and pulse again to obtain a dough as described. Whole wheat flour will absorb more liquid and yoghurt consistencies vary, so the amount of flour suggested is only a guide.
- At this point, you can transfer the dough to a bowl, cover and leave it at room temperature overnight. I like to leave it in the food processor bowl with the feeding tube covered. This way, I can easily & conveniently adjust the consistency of the dough the next morning if I need to.
- Next morning, the dough will feel slightly looser than when you left it. It will be sticky but if you feel it's too tricky to roll out, add flour a tbsp or two at a time.
- Heat oil for deep frying. Meanwhile, make around 1" balls (about 30 - 40g each) of the dough. You might need to grease your hands with a bit of oil to handle the dough and to roll it out. Do not use flour to roll out. Dip each ball in a tiny bit oil and you should be able to roll each one out to a small disc of about 3 - 4 inches in diameter.
- Deep-fry at medium heat until golden and puffed up. Serve hot with a coconut chutney or anything else you fancy.