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| Main ingredients | Ripe bananas, Refined flour, Castor sugar, Yogurt, Salt, Baking soda, Cumin seeds, Oil |
| Cuisine | Mangalorean |
| Course | Snack |
| Prep time | 8-9 hours |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 over ripe yellow banana
- 2 over ripe elaichi bananas
- 2 tablespoons castor sugar
- ¼ cup yogurt
- 2 cups refined flour (maida) + for dusting
- Salt to taste
- A pinch of baking soda
- 1 teaspoon cumin seeds
- Oil for deep frying
- Coconut chutney to serve
- Filter coffee to serve
Method
- Peel the bananas and put them in a large bowl. Add castor sugar and mash the bananas with a fork. Add yogurt and mix well.
- Add refined flour, salt, baking soda and cumin seeds, mix well and knead into a soft dough. Cover with cling wrap and set aside in a warm place for 7-8 hours.
- Heat sufficient oil in a kadai.
- Knead the dough again and divide it into equal portions. Shape each portion into a ball.
- Dust the worktop with refined flour and roll out each portion into a small disc.
- Dust the excess flour off the discs, slide them into hot oil, a few at a time, and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Transfer them onto a serving platter and serve hot with coconut chutney and filter coffee.
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