Mangalore Buns and Coconut Chutney

Grind a medium sized ripened Banana along with 2-3 tbsp of Sugar (as needed) and take it into a bowl. Slowly start mixing 1½ cups of All purpose flour along with a big pinch of Baking Soda, Salt to taste, ½ tsp of Cumin seeds (optional) to the puree. Mix in 3-4 tbsp of Yogurt to the mixture and make into thick sticky dough. Add 2 tsp of Oil and knead it for 3-4 minutes. Cover and refrigerate it overnight / 24 hours allowing it to ferment. Remove it from the fridge 2-3 hours before cooking. 

Heat Oil in a kadai / deep pan for frying. Slightly knead the dough and divide the dough into 8-9 big lemon sized portions. Roll each portion by dusting it with flour into a 3-4" diameter thick disc (thicker than the poori). Remove the extra dusting of flour by gently patting on the discs. Gently slide the rolled discs into the hot oil and after few seconds try to press the middle portion of the disc gently with a slotted spoon. Turn to the other side and fry until light brown. Remove them with a slotted spoon on to a kitchen napkin. Serve them hot with spicy Coconut chutney.

Coconut Chutney – Heat 3-4 Green Chillies and a cup of grated Coconut in a pan. Remove from heat and grind it along with 3 tbsp of Dalia / Roasted Gram, 2 medium Garlic Cloves, ½ tsp of Tamarind Pulp and Salt to taste to a coarse powder. Add required Water and grind once again till it forms a thick paste. Remove into a bowl. 

Heat a tsp of Ghee/Oil in a tempering pan and crackle ½ tsp of Mustard Seeds, add a tsp of Urad Dal and fry until they turn slightly red. Add few Curry leaves, a pinch of Asafoetida and remove from heat. Add this tempering to the chutney and cover the bowl immediately.