Buns is an essential item in most bakeries in India. In a city like Bangalore for example you find buns such as Khara bun (spicy bun), Sweet bun, Cheese bun, Egg bun etc. But this particular bun I am describing is prepared at home. It is traditionally called buns, although its different from the ones I just mentioned in at least one important way – this is deep fried whereas most others are baked. In Konkani we call it Gubbus Rotti. My mom used to prepare it for tiffin in the evenings while we returned from school. It tasted great and that meant my sister and I used to fight for the first one out of the frying pan.
It is available in hotels here and since some people like it with less quantity of sugar they relish it with Potato bhaji or chutney. We at home add sufficient quantity of sugar to make it sweet enough that it can be consumed as it is.
What you need to have:
1. Curds 200 ml
2. Maida (All purpose flour) – 325 gms
3. Sugar powder – 200 gms
4. Ripe/Dotted cavendish banana – 1
5. Cooking soda – 1/2 teaspoon
6. Salt – 1/2 teaspoon
Ingredients of Buns
What you do with what you have:
1. Sieve maida with cooking soda while ensuring they have mixed well.
2. Crush banana, sugar powder, salt, curds together in the mixer and transfer the mixture into a bowl.
Mixture of curds & crushed banana
3. Mix sieved maida from Step 1 to the above mixture and adding 2-3 teaspoons of cooking oil .
4. Make a medium soft dough as shown in the image and keep it for over 6 hours.
Ready Bun dough
4. Make into 1″ radius balls and roll into medium thick puris of 4″ diameter and deep fry in cooking oil to medium dark brown colour as shown in the image below. Always fry on medium flame only else it will turn dark brown and may taste bitter.
What they look like:
Store them in airtight containers . It serves as lunch box to kids as well.
What to remember: It is better to use cavendish ripe/dotted banana (a little extra ripe will serve the purpose.) Other variety bananas will not serve the purpose . Buns will be very hard if other varieties of bananas are used for the purpose. The dough should be soft and doesn’t even need to dust the balls in any flour. Also use only cooking soda and not baking powder. Just apply a little cooking oil to the chapathi roller and roll buns like the puris in size but a little thick in texture. The quantity of maida that holds to the quantity of curds depends upon the size of the banana and ripened level of it.
Number of servings: 25-30 buns
Time taken :30 minutes (other than kneading the dough)