Mangalore bun (Banana Bun)


 

I spent my childhood in a small township Kudremukha (now a world heritage site), which was about 100 kms from the beautiful coastal town Mangalore in Karnataka. Mangalore was our go-to place when it came to day trips, shopping, and of course beach time! What made our trips even more special were these delightful sweet and soft Mangalore buns. Made with overripe bananas, they are technically pooris, and not buns. Why are they called bun then – I have no idea! Maybe because they don’t absorb even a drop of oil unlike pooris.

Doesn’t really matter what they are called, what matters is how good they taste. These buns are so addictive, I never get bored of making them and my family never gets bored of eating them! A must try when you have overripe bananas lying on the kitchen counter 🙂

 

mangalore bun

 

Ingredients:

Overripe bananas – 2-3
Plain flour – 1-1.5 cup, approximately
Cumin seeds – 1 tsp
Sugar – 3 tbsp
Yogurt – 3 tbsp
Salt to taste
Baking soda – 1 tsp
Oil for deep frying

Method:

  1. Peel the bananas and mash them using a potato masher or fork. Make sure there are no lumps
  2. Mix yogurt, cumin seeds, salt, sugar and baking soda into it
  3. Slowly add the flour and knead into a soft dough. Don’t add any water while kneading. If required add some more flour for kneading
  4. Brush the dough with oil. Cover it and let the dough rest for 4-5 hours
  5. Once the dough is rested, knead it again for 2-3 minutes on a lightly dusted surface
  6. Heat oil in a fry pan or kadhai
  7. Take a lemon size dough and roll into a thick disc
  8. Deep fry on medium heat until both sides are golden brown. Carefully agitate the oil and lightly press them to puff up the buns.
  9. Drain on a kitchen towel
  10. Serve with coconut-coriander chutney (Click here for recipe)

Notes:

  • Make sure the oil is hot enough before frying the bun. To test if the oil is ready, drop a tiny bit of dough into it. If it rises to the top immediately, the oil is ready
  • You may adjust the amount of sugar depending on the sweetness of bananas
  • Don’t add any water to knead the dough
  • Don’t roll the dough too thin. Else, it will not fluff up
  • Don’t skip resting the dough. The longer it rests, the softer the buns are

 

Mash the bananas well using a fork

Mash the bananas well using a fork

 

Add rest of the ingredients

Add rest of the ingredients

 

Mix them well together

Mix them well together

 

Add flour gradually and knead well. Brush oil onto it and let it rest

Add flour gradually and knead well. Brush oil onto it and let it rest

 

Roll out the dough into thick disc

Roll out the dough into thick disc

 

Heat oil and carefully drop the disc into it

Heat oil and carefully drop the disc into it

 

Fry until it is golden brown both side

Fry until it is golden brown on both side

 

Drain onto a kitchen towel

Drain onto a kitchen towel

 

mangalore bun served with coconut chutney

 

 

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