Mangalore Buns, also known as Banana Buns, are a popular breakfast or tea-time snack originating from the coastal city of Mangalore in Karnataka. These soft and fluffy buns are made with ripe bananas, flour, and a few other ingredients, resulting in a delightful combination of sweetness and subtle flavors. In this article, we will guide you through the preparation and cooking process of Mangalore Buns, so you can enjoy this delectable treat in the comfort of your own home.
Preparation and Cooking Time: approximately 30-40 minutes.
Ingredients 2 ripe bananas
2 cups of all-purpose flour (maida)
1/4 cup of yogurt (curd)
1/4 cup of sugar
1/2 teaspoon of baking soda
A pinch of salt
Oil for frying
Method- In a mixing bowl, mash the ripe bananas until smooth.
- Add the all-purpose flour, yogurt, sugar, baking soda, and a pinch of salt to the bowl.
- Mix all the ingredients together until they form a sticky dough. Adjust the consistency by adding more flour or yogurt as needed.
- Once the dough is well mixed, cover the bowl with a clean cloth and let it rest for about 2-3 hours. This allows the dough to ferment and rise, resulting in lighter and fluffier buns.
- After the resting period, heat oil in a deep pan or kadai for frying.
- Take a small portion of the dough and roll it into a ball. Place it on a clean surface and flatten it using your palms to form a small disc-like shape.
- Carefully slide the flattened dough into the hot oil. Repeat this process with a few more dough portions, depending on the size of your pan.
- Fry the buns on medium heat until they turn golden brown on both sides. Flip them occasionally to ensure even frying.
- Once the buns are evenly fried, remove them from the pan and place them on a paper towel to absorb any excess oil.
- Repeat the frying process with the remaining dough portions until all the buns are cooked.
- Serve the Mangalore Buns warm with a side of chutney, pickle, or a cup of tea for a delightful breakfast or snack.
Note: Mangalore Buns are best enjoyed fresh and warm, as they tend to lose their softness and texture when cooled.