Mangalore Buns | Banana Buns recipe with step by step photos:
Mangalore Buns – name tells its origin :).Visit any restaurant in South Canara region and you are sure to find this in breakfast and evening snack menu.that’s its popularity 🙂 .My daughter’s favorite and her mommy’s too 😉 .
Traditionally Mangalore buns are made with all purpose flour(maida) and over ripe bananas as main ingredients.But you can also make it by replacing maida with wheat flour.Overripe bananas make buns soft and tasty.Mangalore buns are always served with spicy coconut chutney and sometimes with sambar too.Though it looks like poori its called as buns and not poori,reason being it has soft and elastic texture just like a baked buns.Care should be taken to make the dough soft and roll the pooris without adding any flour.A perfectly kneaded soft dough can be even patted easily with our fingers.But if the dough becomes hard then you may have to use a rolling pin and roll it into a poori shape.Also using flour while rolling the buns would make it spoil the oil while deep frying and gives a burnt texture to buns hence it is always advisable to use oil to roll or pat the buns.
over ripe bananas – 4 small sized(or 2 large sized)
sugar – 1/4 cup
curd – 1 cup
baking soda – 1/4 tsp
salt – 1/3 tsp
all purpose flour – 4 cups
oil – for deep frying the buns
- Take 4 over rip bananas and mash them well using a fork or with fingers.You can also grind them in blending jar without adding water,but that way bananas would stick to blending jar.
- Once the bananas are mashed well,add 1/4 cup of sugar to same mixing bowl.
- Also add 1 cup of curd.We do not add water additionally to knead the dough.But if you find the dough too hard,you can add a little water and knead it to make soft.
- Add about 1/3 tsp of salt and 1/4 tsp of baking soda.
- Mix curd,sugar,salt and baking soda with mashed bananas.
- Next,add maida and mix it with the wet ingredients.
- It is important to knead the dough really well to get soft textured buns.
- Knead into a soft dough keep for a minimum of 7 to 8 hours of fermentation or overnight.
- After 7-8 hours of fermentation knead the dough once again and pinch large lime sized dough.
- Roll or pat the dough into a poori sized disc without using any flour.If the dough sticks to rolling board,spread some oil on the board and roll the dough.A perfectly soft dough will shrink as you lift it from rolling board,hence roll/pat into slightly large sized disc.
- Heat oil in a kadai to deep fry the buns.Once the oil is properly heated,slide in the rolled buns into oil.Deep fry on low to medium flame.Buns would easily get puffed once you leave it to hot oil.Fry well on both sides and serve hot buns with spicy coconut chutney 🙂 .
Step by step photos:
Take 4 over ripe bananas in a mixing bowl. Mash the bananas with a fork. Add 1/4 cup of sugar to mashed bananas. Add 1 cup of curd. Further add 1/4 tsp of baking soda. Also add 1/3 tsp of salt.
Mix everything together. Add 4 cups of maida. Mix and knead well into a soft dough. Keep the dough for fermentation for 7 to 8 hours or overnight. After fermentation knead the dough again and pinch small portions. Spread oil on rolling board and pat or roll the dough into poori size. Deep fry in hot oil on low to medium flame. A spicy coconut chutney is always the best match for these Mangalore buns.You can also serve them with sambar.