Take 2 over ripen bananas.
Peel, put in a plate and add 2 teaspoon sugar.
With a fork mash banana with sugar to a smooth paste.
Add yoghurt or curd, salt, cumin and baking soda.
Mix with the fork so that everything combine well to make a uniform paste.
Add all purpose flour. Don't add all at a time, first add 2 cups.
Incorporate the flour in the banana mixture and knead to make a soft, little sticky dough. Add more flour while kneading as necessary. I use total 3 cups of flour.
Cover and keep aside for 8 hours or overnight to ferment.
Next morning or after 8 hours take out the dough. The colour of the dough will be little brown because of banana.
Take lemon size portion of dough, make balls for the puris.
Roll each ball to make thick puri.
Heat sufficient oil to fry the puris.
Fry each puri in hot oil until golden brown and crisp.
Like this fry all the puris or buns in medium heat.
Serve these Mangalore buns or puris with coconut chutney or any other chutney of your choice and a cup of coffee.
