Mangalore Buns

Ingredients:
¼ kg flour
2 plantians (soft variety)
2 tbsp curds
2 tbsp sugar
1/2 tsp salt
¼ tsp sodium bicarbonate
1 tbsp ghee
Oil for deep frying

Method:
Take ½ cup water in vessel and add salt, sugar, sodium bicarbonate (cooking soda), ghee, plantians and curds to it. Mix well. Add flour and knead well. Keep it aside for 8 hours or overnight. Make small balls and roll thick. Deep fry.

Note: The buns will remain fresh for 4-5 days.