Mangalore Banana Buns with Bisquick

Hey everyone! Hope all is well in your part of the world. Texas is blessed with beautiful Goldilocks weather. Touch wood. I love going for walks during this time of the year. Sunny mornings brighten my mood and my day. Do share your favorite thing about holiday season.

Today's post is an American version of Mangalore Banana Buns. Over ripened bananas and no all purpose flour in my pantry gave birth to this new recipe. Here it goes.

Ingredients:

Ripe Bananas - 2

Jaggery/Gud/Gul - 2 tsp

Cumin/Jeera Seeds - 2 tsp

Oil for frying

Bisquick Pancake Mix - about 3 cups

How to make Fried Banana Buns with Bisquick Pancake Mix:

In a big mixing bowl, mash the bananas. Add jaggery and cumin seeds. Mix until jaggery dissolves. Now, start adding Bisquick pancake mix, little at a time, until a soft dough is formed.
If jaggery is unavailable, molasses or sugar works. You can skip jaggery or sugar if you want.
Cover and ferment the dough overnight. Next day, the dough will darken and double in size. Bisquick has plenty of leavening agents, making the buns soft and fluffy.
Depending on the size of the buns you want, make dough balls. Roll with a rolling pin, dusting some flour or Bisquick. Roll it slightly thick. Too thin buns will not puff up while frying.
Heat plenty of oil in a frying pan. Do not overcrowd the pan. Fry rolled buns in batches, until golden brown. Enjoy with chutney and potato bhaji. My kiddo likes Buns with Chocolate Syrup or Maple Sryup or Agave.

Comments

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