Saturday, February 23, 2008



1/2 cup yogurt

1/2 cup water

1 tsp jeera

2 cup maida/all purpose flour

2 tsp besan

6 tsp sugar

1/2 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1 large/2 small ripe bananas

Sieve besan and maida and keep aside.

Mash bananas and mix thoroughly with sugar, salt, jeera, baking powder and baking soda. Mix in the besan and then the flour as required. Knead the dough into a soft ball as you would for chapathi or bread. The dough will be easier to work with if you rub some oil on your palms and the vessel in which you will knead the dough.

Take 1/2 tsp of oil and rub all over the dough and transfer it to a clean bowl, let it rest for 8 hrs or over night. The dough will raise and double in volume after 8 hrs.

Divide the dough into small balls of size of a lemon. Roll into small circles. Use oil or very little flour while rolling.

Heat oil in a wok and deep fry the buns one at a time. Fry on one side till the buns puffs up completely. Turn upside down and fry on the other side till golden brown.

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