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4 Mins delivery
Mangalore Buns
Serves 4
400 Mins
140 Kcal
Mangalore Buns is a favourite speciality, a genuinely unique breakfast or snack item from the coastal town of Mangalore in Karnataka, India. The dough is made primarily from ripe bananas, which gives the buns an unusually soft, fluffy texture and subtle sweetness. Unlike ordinary buns, Mangalore Buns are not baked but deep fried to create this crispy golden-brown layer on the outside and soft, pillowy texture inside. These bananas are infused with fruity flavours to give the buns a faint taste. A small amount of yoghurt in the dough does provide a light tanginess to the buns against the sweetness and adds flavour. Mangalore buns are mainly known for their sweet taste and rich aromatic spice taste from cumin seeds, giving this treat a savoury twist. The right balance of soft inside and slightly crispy outside makes the dish all the more comforting for people of all ages. Many enjoy this dish in a South Canara household, taken as a breakfast or snack item with coconut chutney and sometimes even a soft vegetable curry. These buns are special in Karnataka's culinary culture, particularly among Tulu-speaking groups of Mangalore and Udupi. Overripe bananas add natural sweetness and present a practical means of consuming bananas past the ripe point- it does mean there is no waste and strength in Indian cooking. Their unique taste sets Mangalore Buns apart - nothing you can compare with other fried savoury items.
Ingredients required for Mangalore Buns
- 1 cup wheat flour
- 2 banana
- 1/4 tsp baking soda
- 1 cup maida
- 2 tsp cumin seeds
- 1/4 cup almond milk
- 2 tsp lemon juice
- 2 tsp sugar
- Oil
Cooking steps for Mangalore Buns
- 1Start the recipe of Mangalore Buns with peeling ripe bananas and place them in a large mixing bowl.
- 2Add two teaspoons of sugar to the bananas. Using a fork, mash it with sugar until it is a smooth paste.
- 3Mix all-purpose flour, wheat flour, and baking soda into the banana paste. Add cumin seeds and one tablespoon of oil to the bun for flavour. This will mix everything well, and the ingredients will evenly be spread in the dough.
- 4Add 2-3 tablespoons of almond milk (or regular milk if you prefer) and one teaspoon of lemon juice. Add the wet ingredients to the dough mixture.
- 5Knead the mixture either by hand or a food processor until the dough acquires a soft, pliable, slightly sticky, and elastic consistency.
- 6Add a little more flour if wet. This dough must be sticky but still not too wet to handle.
- 7Wrap the dough with a damp cloth or plastic wrap so it won't dry out. Let it rest at room temperature for 5-6 hours. In this resting time, the dough will ferment and become tastier; the buns become fluffy. Fermentation can take a little longer - up to 7 hours- to get better results on the texture and taste of the final buns.
- 8After resting, remove the cover and knead it lightly again. Then, ball the dough into small sizes of lemons. Roll each gently between your palms to smoothen its surface.
- 9Roll each ball of dough using a rolling pin to about 1/4 inch. Keep the rolled dough thick; they will puff more when fried.
- 10Heat oil in a deep frying pan over medium heat. Test the temperature of the oil by letting a small piece of dough fall into it. When the dough rises to the top immediately, the oil is ready. Before frying the buns so that they get fried evenly, reduce the flame to medium.
- 11Place each rolled dough gently and carefully in the hot oil. The buns will puff out almost immediately. Flip them after a few seconds and press them lightly with a slotted spoon to encourage the buns to puff. Fry until both sides are golden brown and crispy.
- 12Serve those golden puffed buns warm with coconut chutney and a cup of coffee or tea.
- 13This Mangalore Buns recipe brings in an exciting and new combination of fried bread and natural banana sweetness, associating it with a soft, airy texture.
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FAQs
What are Mangalore Buns?
Mangalore Buns are a unique snack from Karnataka, popularly found in the districts of Mangalore and Udupi. The dough for the buns is made with mature bananas that give these special buns a subtle sweetness and highly fluffy texture. Mangalore Buns are fried to a golden brown instead of baked, giving way to the soft pillow interior. Their subtle banana flavour, topped with a slight tang from the yoghurt and a hint of cumin, makes it unique for other fried snacks in Indian cuisine.
How are Mangalore Buns usually consumed?
Generally, Mangalore Buns are enjoyed as a breakfast item or a tea-time snack. They are typically accompanied by coconut chutney that pairs well with the buns' sweetness, resulting in a vibrant, savoury flavour. In some places, it can be offered with a mild vegetable curry or sambar that balances the curry's sweetness and spiciness. The buns are tasty even when eaten plain owing to their flavour and soft texture.
Are Mangalore Buns healthy, and can they be customised?
Though Mangalore Buns are delicious and feature bananas for natural sweetness, they are deep-fried. However, they are a reasonably wholesome snack owing to the utilisation of bananas, which contribute potassium, and yoghurt, which adds probiotics. A more nutritious alternative would be for people to use air fry or bake the buns, although this may affect the texture slightly. Using whole-wheat flour instead of refined flour can add more fibre to the snack.