You can treat this recipe as a Breakfast or a Snack, these buns work well in both scenarios! Goan Sweet Buns are subtle in their sweetness and carry the earthy flavour of Cumin in perfect balance. There’s no one overpowering the other and that’s why they taste great on their own as well as when paired with a dish like Potato/Chana Bhaji or Usal. This recipe brings fresh reminders of my family eating breakfast at some Goan local shops as we’d drive around Goa during the early hours of the morning :)
Note: Goan Sweet buns differ from Mangalorean buns since the latter use bananas. Those are delicious too!
Mog Asum ❤️ Let there be Love!
1 US Cup = 240 ml
Ingredients:
2 Cups Maida (All-Purpose Flour)
3 Tablespoons Powdered Sugar (Adjustable)
1/4 teaspoon Turmeric Powder
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1/2 teaspoon Cumin Seeds
1/2 Cup plain Curd
Oil for frying
Tips:
* You may adjust the quantity of powdered Sugar. If you’re preparing this as a snack to be enjoyed by itself I recommend 3 tablespoons, however, if you’re making this to compliment a dish then 2- 2&1/2 tablespoons will suffice.
* Add curd as necessary. Begin with 1/2 cup. Add more a little at a time to prevent an extra-sticky dough. If it gets too sticky, add flour.
* Since the dough is elastic and the rolled out dough shrinks back, I roll the buns and fry them immediately.
* Frying on a medium-to-flame worked best for properly puffed buns.
#ExperienceSusegad
Find Clyde D'Souza describing the beauty of our Goan culture in his book ‘Susegad: The Goan Art of Contentment’
www.amazon.in/gp/product/B08X...
It's now available internationally: www.amazon.com/gp/aw/d/067009...
And if you're into podcasts, why not listen to Clyde talking about Goa with noteworthy individuals? Click here to listen to ‘Susegad Stories from Goa’:
open.spotify.com/show/3wuewIE...
Music Credits:
Claudia by C Alvares from the Konkani movie Nirmon (Instrumental Cover by Tabitha Dias)