Whole Wheat Banana Buns

Buns or Banana Puri used to be one of the breakfast items for Sundays in my Mom's kitchen. This Konkani recipe, also known as Mangalore Buns is a fermented sweet fried banana bread, generally served with a Coconut Chutney and/or Potato Bhaji.
In addition to Bananas, you can add buttermilk/taak or curds/dahi and/or butter to soften the dough. I prefer the low calorie vegan version with just bananas.

Ingredients:

Whole Wheat Flour - about 3 cups
Bananas - 3
Cumin Seeds/Jeera - 1 tsp

Light Brown Sugar or Jaggery - 2 tbsp

Salt
Oil

How to cook Banana Buns:

• In a mixing bowl, mash the bananas. Add sugar, cumin seeds and little salt. Mix till sugar dissolves. Add more or less sugar to suit your taste.
• Now add Whole Wheat flour little at a time, as much the bananas can hold. At this point, you can also add 1/8 tsp baking soda if you like the buns more fluffy. Knead to a nice soft dough. The dough will be sticky because of bananas. Use 1 tbsp oil and knead the dough well.  
• Add oil or butter generously if you are not calorie conscious. Keep the dough covered overnight in a warm place. You can use all purpose flour or maida as well.
• After fermentation, the dough will slightly darken and turn softer. Knead it once again. Softer dough will make the buns softer.
• Make small balls of the dough and roll into slightly thick puris dusting some flour. Deep fry these in medium hot oil until golden brown. Enjoy Buns with a hot cuppa tea.  
• You can roll the puris thin if you like, but buns wont turn fluffy. You can make puris of unfermented dough as well, but they wont be as soft as the authentic Buns.