Mangalore x New Orleans

Mangalore bun beignets

Banana buns cut into squares and buried in cardamom sugar. Wear dark clothes at your peril.

285 minTime

8 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

613kcalsame

8 gproteinsame

3 gfibresame

285minutessame

Per serving, worked out from the ingredient table.

Banana2 very ripe, small

Sugar2 tbsp for the dough, 1/4 cup powdered for dusting

Curd (plain yogurt, natural yoghurt)¼ cup

Cumin seeds½ tsp

Baking soda (bicarb soda, bicarbonate of soda)¼ tsp

Salta pinch

Ghee2 tsp

Maida (all-purpose flour, plain flour)2 cups

Cooking oil (vegetable oil)for deep frying, about 60 g absorbed

Cardamom½ tsp

Filter coffee powder1 tbsp, filter coffee

Jaggery¼ cup, grated

Milk¼ cup

6 steps

1Mash the banana with 2 tbsp sugar until syrupy. Mix in the curd, cumin, soda, salt and ghee, then the maida, and knead 3 minutes into a soft, slightly sticky dough.
2Cover and rest at room temperature for 4 hours.
3Simmer the coffee powder with 1/2 cup water on low heat for 3 minutes and strain. Return to the pan with the jaggery and milk and cook 2 minutes until syrupy.
4Roll the dough 1 cm thick on an oiled surface and cut into 4 cm squares.
5Heat the oil to 170°C on medium heat. Fry the squares in batches for 1 to 2 minutes a side until puffed and deep golden. Drain.
6Mix the powdered sugar with the cardamom and toss the hot beignets in it. Serve warm with the coffee dip.

Serve it like this

Pile the beignets high on a plate and sift extra cardamom sugar over the top and the rim. Serve the coffee dip in a small steel tumbler on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.