Tuesday, December 5, 2017

Mangalore Buns

I was introduced to Mangalore buns by one of my colleagues. It seemed like she just had one breakfast option and that being Mangalore buns. She would always and always order Mangalore buns for breakfast. Back then I had no idea what made it so special because I had never tasted them. The day when I had these, I understood why my colleague had been so hooked to these fried bread. They are yumm. Best part, you don't necessarily need a side to go with them.

To use up the over ripe bananas, this is one great option. My husband loves Mangalore and has lived there for couple of years. But for some reason he never got to hear about them or have it. So the first time while making them, he showed least interest in it. But when he got to taste it, he says he has yet another reason to love Mangalore :). Ohh and my lil one, who is otherwise a picky eater, loves it.

So next time you have over ripe bananas in you pantry, you know what to make. And ya, there is no perfect time to have it. Its perfect anytime you have it :) . I don't really remember, from whom, I had borrowed this recipe. Having made it multiple times I got to kind of memorize it. 

  1. 1 overripe medium sized banana
  2. 3 tbsp of sugar
  3. 1/2 tsp of cumin seeds, crushed
  4. 1/4 tsp of baking soda
  5. 1 tbsp of yogurt
  6. 1/4 tsp of salt
  7. 3/4 cup of all purpose flour
  8. 3/4 cup of wheat flour
  9. 1 tsp of ghee
  10. Oil for deep frying
  • In a bowl, take the over ripe banana. Add sugar to it. Mash it well. 
  • Now add the ingredients 3-8. Knead it together into a soft dough. 
  • Grease your palms with ghee and knead it one more time. Cover it and let it rest for about 3-4 hours.
  • Divide the dough into small balls (about 1 1/2 cms in diameter). Roll it into discs by dipping it into flour to avoid sticking of the dough. 
  • Heat up the oil for deep frying. Once the oil is hot, turn it down to medium heat. Slip one disc at a time into the oil. Fry the buns untill one side is brown and then flip it and fry the other side.
  • Remove it onto a plate, lined with tissue paper to drain away excess oil.
  • Serve it hot/warm, as is or with some chutney of your choice.
  1. More ripe the bananas, the easier it would get to mash them up.
  2. You could make the dough and refrigerate it overnight as well. In that case, just leave the dough outside for about 2 hours before you start making the buns out of them.
  3. Use minimal amount of flour to roll out the dough, else it would leave residue in the oil after frying.


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