These Mangalore Buns are a love story on their own! A true Mangalorean speciality deep fried bread made from overripe bananas and all purpose flour – it’s perfection 🫶
A lot of you were curious about this recipe when I shared the test shots on my story – so here you go!
Mangalore Buns are DELICIOUS! And the best way to describe them, would be as an interesting hybrid between banana bread and chole bhature – believe me, it just works!
These buns have a pillow-y soft texture, a sweet flavour from the bananas and a slight tartness from fermentation.
Pair them with some coconut chutney and a piping hot cup of chai for the ultimate combination.
jump to section: Mangalore Buns
Mangalore Buns Ingredients Overview
It’s important to use overripe bananas for this Mangalore Buns recipe. That’s because they lend that perfect sweetness and texture to the buns.
We combine these mashed bananas with some maida, besan, baking soda, curd, oil and seasoning like salt, sugar and some jeera. I also add a little bit of butter to the dough. Let this ferment overnight and then knead, shape, and fry!
Note
Long hours of fermenting, preferably overnight, is a must for the perfect taste and texture.
Frequently Asked Questions
Mangalore Buns are sweet, fried banana buns made with mashed overripe bananas, maida, and spiced with jeera.
Mangalore buns and poori are both Indian fried breads, but Mangalore buns are made using bananas – and the dough for these buns is fermented overnight. Since these buns do puff up like pooris when fried, some people also refer to them as banana pooris or sweet pooris!
I find that making these buns with all-purpose flour gives you the best texture but I have seen recipes making this with whole wheat flour as well like this one!
Now you won’t have to make a trip to Mangalore to savour these delicious Mangalore Buns! This recipe gives you that perfect taste and texture right at home – making this the best breakfast or evening snack!
I love bringing recipes that are close to my heart with you and this Coast to Coast series is exactly that ❤️
If you’ve tried any of these recipes out then do send me pictures over on my IG @my_foodstory!
Prevent your screen from going dark
-
Take bananas with salt & sugar in a bowl and mash them well.
4 overripe small bananas, ¼ teaspoon salt, 2 tablespoons sugar
-
Add all ingredients except besan, maida & oil and combine everything well.
¼ cup curds, 1 ½ tablespoons butter, ½ teaspoon jeera, ¾ teaspoon baking soda
-
Add besan & maida & knead to a firm dough. No water to be added.
1 teaspoon besan, 1 ¾ cups maida
-
Oil the surface of dough & set aside covered in a warm place for 6-8 hours or overnight.
¾ teaspoon cooking oil for the dough
-
After the resting hours, heat oil in a deep frying pan on medium heat.
Cooking oil for deep frying
-
Knead the dough for a minute, make lemon sized balls and roll out approx. 4mm thick buns. It should be double the thickness of puri. See note 3.
-
Once the oil is hot, reduce the heat to medium, add the buns, keep it dipped in oil by gently pressing with a ladle. The buns puff up & rise.
-
Flip and cook the same way on the other side till they turn golden on both sides.
-
Roll and fry the buns one by one only on low to medium heat which ensures that they are well cooked from the inside.
- Any cooking oil may be used such as sunflower oil or corn oil.
- Long hours of fermenting is a must for the perfect taste & texture.
- They are rolled thick, so when they are fried, they come out with a soft, fluffy, and bread-like interior.
- Fry buns only on low to medium heat to cook them well from inside.
Calories: 135kcal, Carbohydrates: 25g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 6mg, Sodium: 144mg, Potassium: 166mg, Fiber: 2g, Sugar: 7g, Vitamin A: 70IU, Vitamin C: 3mg, Calcium: 23mg, Iron: 1mg
This article was written and researched by Navya Khetarpal.
