Par’nd Poori. These donut-like buns are without a hole and has an airy secret pocket inside. A treat for us kids. On our few memorable trips to my granny in South India-Mangalore, a neighbour was making it for us. These were also called biscuit buns as they have crisp edges and crust. I just love them for Sunday breakfasts or for lunch with a big mug of coffee. You can make them with just sugar, for an extra crispy texture. I prefer using half quantity palm sugar for its richer flavour, and I feel it enhances the banana flavour. The banana needs to be very ripe, nearly soft with many brown spots on the skin. A good way to use a banana lying neglected in the fruit bowl. The natural sugar in it helps to ferment the dough, as well as adds intense flavour. In winters, I warm the oven to its lowest temperature and switch it off. Then wrap the bowl in a thick tea-towel and set it in the oven to ferment all night. A very quick easy recipe, don’t count the fermenting time!
1tsp=5 ml / 1 Tbsp=15ml/ 1 cup=225ml
| 1 large overripe banana | |
| ¼ cup yoghurt | |
| ¼ cup fine crystal or half crystal/ half palm sugar | |
| ½ tsp salt + 1/2 tsp active dry yeast | |
| ¼ tsp each: cumin powder, cardamom powder & black pepper powder ( if you have long pepper/ pippali tastes better) | |
| 1/8 tsp soda bicarbonate/ baking soda | |
| 1 cup plain flour | |
| 1/3 cup whole wheat flour | |
| Oil for deep frying ( & a wok/karhai/deep fry pan) |
Par’nd Poori. These donut-like buns are without a hole and has an airy secret pocket inside. A treat for us kids. On our few memorable trips to my granny in South India-Mangalore, a neighbour was making it for us. These were also called biscuit buns as they have crisp edges and crust. I just love...
| 1. | Mash the banana to a smooth purée. |
| 2. | Add yoghurt, sugar, salt pepper & cardamom powder. |
| 3. | Whisk it until the sugar melts. |
| 4. | Mix both the flours, the yeast and soda bicarb in a separate bowl. |
| 5. | Add this to the whisked ingredients, mix and knead until you get a very soft dough. |
| 6. | Cover and allow to rest overnight in a warm place. (8-10 hours) |
| 7. | In the morning again knead the dough gently. |
| 8. | Heat a small wok with some oil for deep frying. |
| 9. | Make balls about the size of a small lime/ golf ball, and roll each ball into a disk of 6-7 cm Ø, it should be a little thick. Dust lightly if needed, with flour to avoid sticking to the board. |
| 10. | Fry the disks one by one in hot oil on medium heat. |
| 11. | When it puffs, flip over and fry till light golden spots are on both sides. |
| 12. | Serve warm, and like I said with a good mug of coffee or Chai. |