Jun 15, 2009

Buns with Poha

Buns reminds me of my MGM hostel days. This used to be our evening snacks atleast once a week and all of my friends including me used to curse the chef for preparing yucky buns. This is definitely a good snacker, but I used to really really hate the way it used to be prepared in hostel...thick and dark big buns. Anyways I once again developed taste for these after my marriage. We always have these with poha.

1 big ripe banana
2 cup maida or all purpose flour
1 tea spoon sugar (avoid this if you dont like sweet)
1 table spoon oil
oil for deep frying

Make a dough with banana, sugar, salt, oil and maida. If the banana is well ripe you will not need water, else add couple of spoons of water.
Make small balls and roll it. Let these be slightly thicker than puri.
Heat oil and deep fry until dark brown.

Serves: 2
Preparation Time: 30 mins

2 table spoon sambar powder
3 tea spoons sugar
pinch of salt
1/4 cup grated coconut
2 cup thin poha

1 tea spoon oil
curry leaves
mustard seeds
3 red chillies

Do not wash poha. Since it is thin poha, washing it will make it sticky.
In a mixing bowl, mix all the above ingredients except for seasoning.
In a small pan, heat oil.
Add curry leaves, mustard seeds and chillies.
Pour this into poha mixture and mix it again.

Serves: 2
Preparation Time: 15 mins

Note: Buns can be eaten with coriander chutney and this poha goes well with simple upma too.

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