Banana Buns ( Mangalorean style )
Bite into one of these soft delicious fluffy buns, your world will be transformed in an instant taking you back to those days, where you would eat them wrapped in newspaper, still warm on a rainy day amidst friends & laughter.Yes, these are the famous Mangalore Buns, made specifically in the coastal town of Mangalore in the south Indian state of Karnataka.Why they are called Buns, when they are not baked but deeply fried in oil, is still a mystery, yet when you talk about them in this coastal town everybody gets it.One could have them as an evening snack or as morning breakfast, either way it never fails to satisfy you….. and with a cup of coffee, seals the deal .
It has started snowing again , but the overripe bananas simply stare from the fruit bowl, so I decided to indulge in these sweet Banana buns which unlike the name are deep fried & not baked, yet could warm your belly on a cold wintery day.It is a sure hit with kids, another big plus! one can eat it with coconut chutney ( the traditional approach) or just by themselves…either way they are a satisfying snack. Enjoy snacking !
Table of Contents
BANANA BUNS (Mangalore Buns)
Ingredients
2 cups 2 All-purpose flour/Maida-
2 2 Ripe Bananas– ( mashed )
3 tbsp 3 Sour Yogurt
1 tsp 1 Sugar
A pinch Baking soda
1 tbsp 1 Cumin seeds
Salt- to taste
Oil – for frying
Directions
- Mix the flour with the already mashed bananas without adding any water , then gently add the yogurt along with the sugar and cumin seeds.
- Knead it well along with baking soda & salt to taste after rubbing some oil in your fingers, so the dough does not stick to your fingers & you can get an even mass of the dough all rolled together.
- Now keep it covered & allow it to ferment for 4-5 hours (some prefer to use edible yeast, I did not use it for this recipe) or one can prepare the dough & place in the refrigerator overnight.
- Now warm some oil ( a cup) for deep frying, in a wok.
- Make small round balls of this dough & after gently flouring the surface & the rolling pin, roll them out into flat round shapes depending on the size you want ( I used a cookie cutter , just for designing it different, instead of a plain round surface) & then gently drop these rolled out flat dough into the hot oil.
- Flip them to the other side, once they turn golden brown, which indicates they are cooked well along with puffing up on that side.
- Place it on a kitchen towel to absorb, any excess oil, then serve hot with coconut chutney or any other dip of your choice.It can be eaten plain too.One can store it for 2- 3 days in the refrigerator, but best when eaten on the same day.
- The above ingredients should make 12- 15 poori’s or buns, depending on the size you make them in.
- Enjoy.
Sharing below links to my published recipes using bananas, for your interest :