These buns are made with sugar, but since this month theme for bread bakers event was - Bake using Natural Sweeteners that are a healthy and tasty alternative to refined sugar. Hence, used jaggery to make these buns. They turned out perfect and delicious.
Our host for this month is Mayuri's Jikoni http://mayurisjikoni.blogspot.com/, thank you Mayuri for hosting this month's event.
Ingredients
2 Cups All Purpose flour
2 Over ripe Banana
1/2 Cup Yogurt
1/3 Cup Jaggery - grated
1/2 Teaspoon Cumin seeds - lightly roasted & crushed
Method:
Take the banana and jaggery in mixing bowl and using a whisk mash it well till the jaggery melts and the banana forms a smooth puree. Then add the cumin seeds, salt and yogurt and whisk again till incorporated. Now add Flour little by little at a time to make soft dough. Dough will be s sticky, just oil the hands and from it into a ball, the dough will be still sticky, that's ok. Let it rest for 4 to 6 hours. I keep it overnight in the refrigerator.
Our host for this month is Mayuri's Jikoni http://mayurisjikoni.blogspot.com/, thank you Mayuri for hosting this month's event.
Ingredients
2 Cups All Purpose flour
2 Over ripe Banana
1/2 Cup Yogurt
1/3 Cup Jaggery - grated
1/2 Teaspoon Cumin seeds - lightly roasted & crushed
1/2 Teaspoon Baking powder
Salt to taste
Flour for dusting
Oil for frying
Salt to taste
Flour for dusting
Oil for frying
Method:
Take the banana and jaggery in mixing bowl and using a whisk mash it well till the jaggery melts and the banana forms a smooth puree. Then add the cumin seeds, salt and yogurt and whisk again till incorporated. Now add Flour little by little at a time to make soft dough. Dough will be s sticky, just oil the hands and from it into a ball, the dough will be still sticky, that's ok. Let it rest for 4 to 6 hours. I keep it overnight in the refrigerator.
Next day take the dough out from the refrigerator and you will see that the dough is soft and not so sticky. Now add the baking powder and knead the dough once again well. Make lemon sized balls and roll into pooris on dusted surface, ( do not make it very thin.) it should be slightly thick.
Heat the oil on medium low flame and deep fry the pooris .
When you put pooris into oil gently press the pooris with a slotted spoon and keep in the oil for few seconds, the pooris will puff. Deep fry on both the sides till golden brown and take it out.
When you put pooris into oil gently press the pooris with a slotted spoon and keep in the oil for few seconds, the pooris will puff. Deep fry on both the sides till golden brown and take it out.
Enjoy these with Coriander Garlic Coconut Chutney and a cup of hot tea .
As you can see a big one is the last piece of dough remaining.
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- Date Sweetened Banana Bread by Herbivore Cucina
- Eggless Banana Bread with Cranberries and Coconut Sugar by Sizzling Tastebuds
- Egg Free Carrot Coconut Bread by Gayathri's Cook Spot
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- Healthy Banana Bread by From Gate to Plate
- Honey Almond Banana Muffins by Bakingyummies
- Honey Cider Quick Loaf by Food Lust People Love
- Honey Cornbread by Magnolia Days
- Honey Oat Pain de Mie by Hostess At Heart
- Honey Pineapple Pull-Apart Rolls by Cindy's Recipes and Writings
- Honey Rolls by La cocina de Aisha
- Jackfruit Semolina Muffins by My Cooking Journey
- Mangalore Buns by Sneha's Recipe
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- Maple Pecan Scones by Cook's Hideout
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- Pain au Levian avec Banane by What Smells So Good?
- Tangerine Honey White Bread by A Day in the Life on the Farm
We take turns hosting each month and choosing the theme/ingredient.
