Mangalore Buns are a beloved South Indian breakfast specialty originating from the coastal city of Karnataka. Growing up in the coastal region, these buns were a delightful creation, frequently crafted using leftover overripe bananas. In our household, these delectable treats held a special significance during festivals. My father would offer five bananas, along with coconut and ceremonial items, to the gods in various temples. The priests would keep one portion and return the surplus to us, sometimes resulting in overripe bananas. These, in turn, would be transformed into Mangalore Buns, bringing joy to everyone in my home.
Mangalore Buns hold a special place in my heart as a childhood favorite, enjoyed by everyone in my family. Even today, I pack these buns as a snack for my kid when we’re on the go.
How to make Manglore Buns :
Start by preparing all the required ingredients to make Mangalore Buns. In a large bowl, begin by mashing the overripe bananas and adding the remaining ingredients. Give them a thorough mix. Add the flour and knead the mixture well until it forms a firm dough that doesn’t stick to your hands. Allow the dough to ferment overnight. The next day, knead it again. Take a small portion, roll it to the thickness of a Marie biscuit, and deep fry it in oil until it achieves a nice color on both sides.
Serving suggestion for Manglore Buns:
Mangalore Buns are often served with a side of chutney or a spicy curry, making them a delightful and beloved treat for breakfast or snacks.
Manglore buns
Ingredients
- 3 overripe bananas
- 1 tbsp softened butter
- 3 tbsp thick yogurt not very sour
- 1/4 tsp salt
- 1/3 cup jaggery or sugar
- 1/4 tsp pepper powder
- 1/2 tsp ajwain carom seeds
- 1 tsp ground cardamom powder
- baking soda 1/2 tsp
- Maida all-purpose flour/whole wheat flour as required
Instructions
- In a mixing bowl, mash the overripe bananas until smooth.
- Add softened butter, thick yogurt, salt, jaggery or sugar, pepper powder, ajwain, baking soda, and cardamom powder to the mashed bananas. Mix well until all ingredients are combined.
- Gradually add Maida (all-purpose flour) while gently folding it into the wet mixture. Continue adding flour until you achieve a stiff and non sticky dough consistency.
- Cover the dough and let it rest overnight until it ferments and rises.
- Heat oil in a pan for deep frying.
- Take a small portion of the dough, shape it into a ball, and flatten it to form a bun.
- Carefully place the formed buns into the hot oil and fry until they turn golden brown on both sides.
- Once fried, remove the buns and drain excess oil on a paper towel.
- Serve the Mangalore Buns warm with a side of chutney or enjoy them as is!
- Mangalore Buns are known for their unique taste and soft texture. Enjoy your cooking!
Notes
- Usually, all-purpose flour is used to make the buns.
- Whole wheat can be substituted, but there will be a change in dough texture; the inside may not be as soft.
- Using a 50% whole wheat flour and 50% all-purpose flour combination will result in good buns.
- Ensure that you knead the dough very well until it is stiff (the dough should not stick to your hands). If the dough is sticky, the buns may absorb a lot of oil.
- Fermenting is the key to getting perfect buns.
