Banana Puffs

The Banana Puffs were a breakfast delicacy when I grew up. They were called Mangalore Buns. Overripe bananas were put to good use by making these fried puffs. Instead of usual banana bread fare,  I made these puffs for bento.
Authentic recipe is very sweet with just salt and sugar. I avoided the sugar and adjusted the recipe to include kale,cumin and ginger zest.

2 ripe /overripe bananas
1 tbsp cumin
1/4 cup finely chopped kale
1 jalapeño minced

1.5 inches ginger knob
2 tbsp yogurt
3.5-4 cups all purpose flour
2 tbsp finger millet flour
1 tbsp flaxmeal
Salt to taste 1.25 tsp
Oil for deep frying



Mash the overripe bananas with salt in a mixing bowl and let it sit on the counter for 15 mins so that they get juiced out.

In a small pan, add 1/2 tsp oil, toast the cumin and saute the jalapeños and kale till they are cooked.  Add them to the mashed bananas. Grate ginger using a zester and grate it on the mashed bananas.  Mix them thoroughly with the yogurt. Add the millet and flaxmeal.

Then, start making a dough by slowly adding the flour half cup at a time. No need to add water. Knead the dough for few minutes until smooth.
Wrap it in a foil or keep the dough covered and allow it to ferment overnight or atleast 6 hours. The dough will rise by then.

Make small balls from the dough and flatten them neither too thick nor too thin with a rolling pin.

Deep fry them in heated oil on medium flame. If the oil is too hot, the bread will get charred and may not be cooked inside.
Best to turn off the gas or keep the oil on lowest flame.

The puffs are ready when brown on either side.  Usually, no accompaniments like chutney or pickles needed.