MANGALORE BUNS are deep fried banana Puris/poories. In Mangalore,Karnataka it is served for breakfast. Mangalore buns are sweetish as banana and sugar are added while making the dough. In recent times all Udupi hotels in Bengaluru have started serving Mangalore buns in their menu. If you are looking for a change in the weekend, try this recipe and serve it with coconut chutney. Note: The dough has to rest for 6-7 hours before making the puris.
MANGALORE BUNS RECIPE
PREP TIME: 15 MINS; COOK TIME: 30 MIN; TOT TIME:45MIN
- 2 Ripe medium sized Robusta bananas
- 3-4 cups maida or whole wheat flour
- 1/2 cup curds
- 1 tsp. cumin seeds
- 2 Tbsp. sugar
- 1/2 tsp. baking soda
- any refined oil for deep frying
- Grind the peeled bananas, sugar, curds and salt to a paste.
- In a big bowl add 3 cups of wheat flour, baking soda and cumin seeds.
- Add the ground banana mixture to it and make a smooth dough.
- Add flour and make a tight dough.
- Pat a little oil on top of the dough and cover it with a muslin cloth.
- Let it rest at room temperature for 5-6 hours. If its for breakfast make the dough the previous night.
- To prepare the Mangalore buns the next morning, heat a kadai or wok with oil to deep fry the buns.
- Gently roll the dough and make sure it doesn’t stick to your hands. Adjust the dough consistency by adding more flour to it.
- Next divide the dough into medium sized balls as for puris.
- Roll each ball out with a little flour into thick, round disc’s.
- Arrange the rolled discs on a newspaper side by side.
- Test the oil if its hot enough by adding a small dough piece into it.
- Fry the disc’s or puris one at a time.
- Press the puri gently with a spoon to make it fluff up.
- Cook the puris till they turn golden brown in color.
- Serve hot Mangalore buns with some coconut chutney.