Mangalore buns

Mangalore buns - These are popular breakfast or tea time snack in Mangalore udupi (costal Karnataka) region. These are soft, sweet fluffy banana paris. These are made using all purpose flour and bananas. The dough has to ferment for 2 to 3 hours atleast.Fully ripe bananas have to be used for this and usually sourish tasting bananas are used. Mangalore buns are often served with chutney and sambar. They taste awesome without any accomplishment.
Ingredients (1 cup = 250 ml)
All purpose flour - 2 cups
Fully ripened banana - 6 to 8
Curds - 2 tsp
Baking soda -1/2 tsp
Sugar - 1 tsp
Salt for taste
Cumin seeds - 2 tsp.
Oil - 2 tsp for the dough and 300 ml for deep frying
Method
In a wide mouthed besan take all purpose flour. Peel the banana skin, mash them using your hands and add to the flour. Add the baking soda, salt, sugar, 2 tsp oil and curds. Mix well and kneed the dough. Add water only if necessary. The dough should be soft. Cover it with a damp cloth and allow it to rest for 2 to 3 hrs.
Take small doughs from the batter. Roll it into small round pooris.
Heat oil in a kadai. Slid the banana poori into mediumly heated oil. Deep fry till they fluff and turn golden. Remove from heat and keep it in paper towel to drain excess oil.
Serve it hot plane or with sambar or coconut chutney or both.