Mangalore buns is a deep fried soft,
fluffy puris made using banana’s (usually over ripe one) and served as a
breakfast or tea time snacks. This is the most popular dish loved by almost
everyone among Udupi Mangalore people. This can be served along with spicy
chutney and sambhar, but they also taste good without any accompaniment.
I was searching in web regarding how
this bun was originated and then I found an article in “The Hindu” newspaper. It was mentioned
that Mangalore bun was originated by a group of cooks in the kitchens of Udupi
in order to prevent disposal of over ripe banana’s. Many thanks to those who created
this delicious dish.
Being a Mangalorean I feel very
lucky especially when it comes to the matter of food. Mangalore and Udupi
cuisine has introduced much delicious food which can be found all over India
and in many parts of the world. Do try this authentic recipe of Mangalore Buns
and also do check other recipes from Udupi cuisine such as chattambade(Chana dal vada), Golibaje, Biscuit Rotti, Raw Banana Fritters, Bread Bonda, Onion Pakoda
Preparation Time : 20 min
Fermentation Time : 8 to 9 hours or
overnight
Cooking Time : 20 minutes
Serves : 4
Ingredients:
English Name For Ingredients
|
Hindi Names For Ingredients
|
Quantity
|
Over ripe Banana
|
पका केला
|
2 or 3
|
All purposes
Flour
|
सभी उद्देश्य आटा / मेडा
|
2 cups or as
required
|
Gram Flour
|
बेसन
|
1 tbsp
|
Cumin Seeds
|
जीरा
|
1 tsp
|
Baking Soda
|
बेकिंग सोडा
|
½ tsp
|
Sugar
|
चीनी
|
¾ Cup
|
Curd
|
दही
|
¼ Cup
|
Butter (Optional)
|
मक्खन
|
1 tsp
|
Salt
|
नमक
|
A pinch
|
Coconut Oil
|
नारियल तेल
|
For deep frying
|
Preparation :
Preparing the Dough:
1) In a mixing bowl add
peeled over ripe banana and mash with fork or hand. Add Sugar to the mashed
banana and mix it well.
2) Pour sour curd and
combine thoroughly until all the sugar particles are dissolved completely.
Check for sweetness and add If extra sugar if required.
3)Also add salt, cumin
seeds and baking soda mix again.
4)Put all purposes
flour and gram flour together and start mixing to make dough. You should really
have patience at this time as it keeps sticking to your hands and you may find
difficult to knead.
5) Add extra flour if
it is too sticky. Do not keep on adding flour as the dough will lose the flavor
of banana and sweetness.
6) Add butter and knead
again. The dough of buns will not be like chapathi dough. It will be sticky and
more elastic.
So stop kneading at
this point and cover it with a plate. Allow the dough to ferment for at least 8
to 9 hours or overnight.
Making Buns :
1) After fermentation
dough will be little stiff.
2)Sprinkle all purpose flour to your hand and take lemon
size dough.
3) If you feel it is
too sticky sprinkle some flour and give a round shape. With the help of rolling
pin or hand roll them like poori’s.
4) Heat a kadai with
coconut oil to deep fry the poori’s. Take one poori into hand and let it enter
oil. Keep beating them gently with a fry ladle until it puff up.
5) Flip the poori when
one side is crisp and light brown in color. Similarly fry the other side and
transfer it on to absorbent paper.
6)Repeat the procedure
to deep fry all the buns.
7)Serve hot buns with
spicy coconut chutney and sambhar or plain.
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