Manglore buns
These soft, fluffy, and slightly sweet buns are made from a fermented dough of overripe bananas, all-purpose flour, and a hint of spices.
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
Note:
- 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.