Mangalore Buns

Buns are no newbie to us, but Mangalore buns just cannot be taken into that category. I have no idea as to how they got termed buns, since
they could be easily looked up as Pooris or Bhaturas.  This happens to be an authentic Mangalorean/Konkani dish served for breakfast or snacks.

Thanks to my stint at Mangalore, I am in love with the people, place and their mouth watering dishes. As to why they are different is because the main ingredient Banana, makes them slightly sweet. Don't ask me why or how, but that is how the dish is supposed to be and eaten either with coconut chutney or sambhar.

1 cup Maida/All purpose flour
1 ripe Banana, medium sized
1-2 tbsp Curd/Yogurt
4-5 tsp Sugar ..........(purely optional if your banana is too sweet but that's how    the buns are supposed to be sweeeeeeeet.)
1 tsp Jeera seeds
1/2 - 3/4 tsp Baking soda
1/2 tsp Salt
Oil for deep frying

My way of making
1. Mash the banana completely and to this add rest of the ingredients except oil and make a dough.
2. Keep aside for 4-5 hours.
3. Pinch out balls from the dough and flatten them either with the help of rolling pins or in between your palms. If using hands do rub with oil prior to flattening.
4. Deep fry them in hot oil and drain them on paper towel.
5. Serve hot with tea.

1. Start with lesser amounts of curd, since the banana tends to ooze out some moisture on keeping the dough.
2. The oil should be medium hot before frying, a tiny ball dropped in the oil should rise immediately.
3. I omitted sugar as my banana was the ripe Nendran type.
4. Some recipes suggest using Whole wheat flour. If anyone does please let me know.


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