CINNAMON BANANA FRIED DOUGHNUT

ONE CAN MOVE A MOUNTAIN FOR PASSION!

I may not be a versatile cook like a master chef, but I enjoy the art thoroughly!Because I am passionate about cooking,I repeat cooked the same recipe with the same ingredients within a gap of few hours!I am not feeling tired or exhausted, I do have a full-time help! The best thing about this BUN/DOUGHNUT is that none of us need much of help to do it, neither a lot of ingredients!South East Asia loves this FRIED DOUGHNUT in their breakfast!I would often get it from the nearby shop and so enjoy it with my tea or coffee!Is the chain"Dough Culture"whose I like the most? Yesterday night, we had the fried yeast buns with Bengali Ghugni and a green chilli chutney I made!

They tasted the original but I was unhappy with the looks! This morning, I decided to do them again! I was too eager to share this vegetarian recipe today!

IN BEWEEN THE COOKING PLAN, PREPARATIONS & THE ACTUAL COOKING; A LOW INTENSITY WORKOUT HAS TO HAPPEN!

There had been no lunch box preparations today, the son too is doing everything by himself, staying alone far off! I had ample time to think and decide to redo the VEGETARIAN FRIED DOUGHNUT! They are usually eaten with tea / coffee alone but we were to have it for our lunch, there were still some Ghugni left! I had prepared the yeast dough, set it to double inside the microwave and went out for a walk! I know the help would finish rest of the cleaning job! It was raining since early morning, later it stopped but we did not see any ray of the Sun all day! Such days are ideal for long walks, given we will not chance upon mud puddles here. With the responsibilities taken, I could not walk much!

I indeed take lanes & bylanes to have the pleasure to watch some organic farming! The above land definitely was not anyone's personal property! That area is surrounded by HDBs and may be they jointly maintain the farming! By 2 pm, I was at home!

WHAT IS CINNAMON BANANA FRIED DOUGHNUT?

Because I loved the fried buns from day one of having them, I wished to know the components used in making them. For long, I only planned to learn the making of it! Only recently, I have learnt the Cantonese people have these for breakfast!Even Vietnam & Indonesia have local versions of it! But how did the Mangaloreans got inspired from it? Ain't their BANANA BUN similar to it? I did not go deep into the research! What I did was I read few recipes of ASIAN FRIED DOUGHNUT / HAM CHIM PENG, and came up with my own version of CINNAMON BANANA FRIED DOUGHNUT; a VEGETARIAN SNACK! I read few bloggers' recipe of HAM CHIM PENG!

The above three pictures are sourced from the internet! Let me tell you, if you are doing Bengali Ham Chim Peng, you do not even require alkaline water! Everything you require is lying in your kitchen racks!

INGREDIENTS :

REFINED FLOUR : 1 COFFEE MUG

BANANA : 1 RIPE

YEAST : 1 TSP FULL

WARM WATER : AS REQUIRED

SALT : 1/2 TSP

SUGAR : 1/2 TSP

CINNAMON POWDER : 1/2 TSP

WHITE SESAME : A LITTLE TO SPRINKLE ON TOP OF EACH

OIL : 1 TBSP + 150 ML TO DEEP FRY

PROCEDURE : 

Take the refined flour, cinnamon powder, salt, sugar, yeast & banana together in a wide mouthed bowl!

Mash well the banana & mix well everything together!

Take 1 tbsp of oil in hand and add to the mixture.

Using the warm water little by little, we will knead a dough; this will take 7-8 minutes!

We will keep it covered in a warm place!

After 2 to 21/2 hours, it would be double the size. Mine did not much because I used little less yeast today!

We will add a little of oil & knead for 3-4 minutes. We will make smaller balls and keep covered again in a warm place for half an hour.

Removing the cover, we would see the dough balls have risen!

On a flat board / rolling base; we will roll each ball with a rolling pin. We will add some white sesame on top and lightly press!

We will heat about 150ml oil in a pan and fry the dough rolls.

Aren't they super easy to make?

Traditionally, they are eaten at breakfast with tea! We had it with Bengali yellow peas curry & green chilli chutney!