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Wednesday, September 26, 2012


All purpose flour (maida) - 1/4kg
Bananas - 2 small or 1 large
Curds - 2 tbsp
Sugar - 3 tbsp
Salt - 1/2 tsp
Baking Soda - 1/4 tsp

 1. Smash the banana completely with your hands; Add the rest of the ingredients and make a dough; The dough should be of the chapati dough consistency.
Note: Be very careful while adding curds; curds gives out some water and tends to make the dough watery. So, start with very little quantity and then add more, as required.
2. Keep the dough ball covered for 8 hours orovernight in a warm place.
3. Make small balls of dough & roll thick ( 5-6cms diameter - about the size of pooris)
4. Deep fry until golden brown
5. Serve hot with coconut chutney
Note: The buns retains for 3-4 days if stored in an airtight container.

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