Indian Fried Banana Cakes (Mangalore Buns)

Mangalore Buns (Banana Poori with Cumin)

Ingredients

• 1 medium very ripe banana (5 oz.)
• 2 tbsp. full-fat Greek yogurt or labneh
• 1 tbsp. sugar
• 1 tsp. whole cumin seed, toasted
• ¹⁄₂ tsp. baking soda
• ¹⁄₂ tsp. kosher salt
• 1 cup (5 oz.) maida flour or cake flour if unavailable, plus more for rolling
• Canola or vegetable oil, for frying
• Coconut chutney, for serving (optional)

Instructions

1. In a medium bowl, use a potato masher or fork to mash the banana well. Add the yogurt, sugar, cumin, baking soda, salt, and cumin; stir to combine. Add the maida flour, 1 tablespoon at a time, stirring to incorporate (dough should be soft and pliable after all the flour is added). Cover the bowl with plastic wrap and place in a warm place for at least 4 hours or ideally overnight.
2. On a lightly floured work surface, turn out the dough and divide into 8-10 pieces (about 1 ¼ oz. each); shape into small balls. Use your hands or a rolling pin to roll or press each ball into a 3-inch disk. Let the disks rest, uncovered, while you heat your frying oil.
3. Line a baking sheet or large plate with paper towels and set it next to the stove. Fill a medium pot or deep fryer ¹⁄₃ of the way with canola or vegetable oil, and heat until a deep-fat thermometer registers 350°. Add 2-3 dough disks and let cook, turning once, until evenly golden and cooked through, about 2 minutes total. Transfer the buns to the prepared baking sheet with a slotted spoon or spider, and repeat with the remaining buns. Serve warm with coconut chutney if desired.