Figs & buns, sounds something new? Regular buns/ banana buns may not be new to you! Have you ever tried it with any other fruits such as jack fruits for example? If so this is for you to try. Figs goes great in buns with mild flavour & crunchy texture while having every single bite!
I am trying different dishes of figs as we are having good harvest this time. I try my best to use them without wasting to make #zerowaste. Recipe of buns goes as follows.
Please check here for my recipe of vegan banana buns.
Preparation time: 3-4hrs
Cooking time: 30 mins
Serves: 16 buns (approx.)
Wheat flour – 2 cup
Ripe banana– 6 (small), or 3 (big )/ 1-1.5 cup mashed
Fresh figs/ anjeer – 3-4
Sugar – 2-4 spoons, adjust to taste
Baking/ cooking soda – 1/2 tsp
Jeera - 1 tsp
Salt – taste
Buttermilk/ curds – ¼ cup (optional)
Oil – 2 spoons
Oil – for deep frying
- Peel off bananas, chop & keep aside.
- Wash, peel figs and chop roughly.
- Now, blend banana & figs with sugar and salt in a mixer jar to smooth paste.
- Mix all dry ingredients such as flour, baking soda, jeera in a bowl.
- Mix them with the figs banana puree in a large vessel to kneed properly adding 2 spoons of oil and prepare the dough.
- The dough should be bit softer than regular chapathi dough. If required add buttermilk/ curds to make the softer dough. Kneed it really well.
- Keep the dough covered for 3-4 hours. Not to worry even if it is more hours.
- After the dough sets well (dough rises), divide the dough into small or medium balls, flatten it by rolling over or by pressing in a roti maker (Size should be of poori but thicker). Remember not to make too thin.
- Heat oil in a deep frying pan. When it is hot enough then add the buns one at a time and fry by gently pressing with the frying spoon. Flip it off when puffed up and fry until brown.
- Serve buns with coconut chutney/ Sambhar and a hot cup of coffee/tea.
- To check the readiness of the frying oil, put a small pinch of dough in it and see if it comes up and floats on oil immediately.
- Add bananas or buttermilk instead water if dough becomes harder. It makes buns soft.