10 March, 2017
Balehannina Poori | Banana Poori |
ಬಾಳೆಹಣ್ಣಿನ ಪೂರಿ | ಮಂಗಳೂರು ಬನ್ಸ್ |
This is a kind of Poori enriched & enhanced with banana flavor and cardamom … which is also famously known as Mangalore buns.
These can be made for breakfast or for evening snacks. I don’t add too much sugar while preparing it, so I always pair it with any spicy subji/Palya, Mildly sweet banana poori and spicy subji/Palya makes a good pair and makes it more tasty and yummy.
Since this is a deep fried dish, I prepare this very rarely. I learnt this recipe when we were in Manipal (near Mangalore-Udupi) and also many South canara style dishes from my neighbour Mrs. Shankari. This time I made Potato/Aloo ras/subji to go with Banana Poori, so sharing the recipe of both the dishes
Originally this poori is made very thick, but I make it little thin as everyone likes it that way at my place
Ingredients : measuring cup used – 200 ml
(actually you need to knead the dough in the night and next morning you can make pooris or knead the dough in the morning and you can make it for dinner)
- Banana (well mashed) – 1 cup
- Whole wheat flour – 3 cups
- Cumin seeds – 2 tsp
- Almond (coarsely powdered) – 1/4 cup
- Sugar – 2 tsp
- Curd – 3 tbsp
- Salt to taste
- Oil – to deep fry pooris
PROCEDURE :
- Mix all the ingredients well and knead into a smooth dough
- Keep it covered for 10 to 12 hours
- Knead it again well and pinch small lemon sized dough and make poori
- Deep fry in the oil
- Serve hot with any kind of side dish
