Sweet, deep-fried bread made with bananas, these Mangalore buns are perfect for breakfast or snacks. They don't look like a typical bun and are soft, fluffy, and mildly sweet pooris. Serve with a cup of filter coffee or masala chai for a snack or breakfast, or pair them with a curry of your choice for lunch/dinner.
Mangalore buns are a popular breakfast and snack dish from the Udipi-Mangalore region of Karnataka. These delightfully sweet and soft buns are made with bananas and all-purpose flour.
I spent my childhood in a small town, Kudremukha (now a world heritage site), which is about 100 km from the coastal town of Mangalore in Karnataka. Mangalore was our go-to place when it came to day trips, shopping, and beach time! My favorite part of the trip was these delicious Mangalore buns.
Why you will love this recipe?
- They are delicious and unique. Mangalore buns have a soft and fluffy texture and a slightly sweet flavor. The ripe bananas give the buns a rich and moist flavor, and the cumin seeds add a hint of spice.
- They are easy to make. This recipe for Mangalore buns is simple and easy to follow.
- The slightly sweet and fluffy texture of Mangalore buns is often a hit with kids, making it a family-friendly recipe that even picky eaters can enjoy.
Banana: Make sure you use overripe bananas to make these buns.
All-purpose flour: All-purpose flour (maida) is used to make these buns; however, you can use a mix of maida and whole wheat flour to make these buns.
Yogurt: Make sure the yogurt is at room temperature when adding to the dough.
See the recipe card for full information on ingredients and quantities.
Step 1: Peel the bananas and mash them well. Make sure there are no lumps. Mix yogurt, cumin seeds, salt, sugar, and baking soda into it.
Step 2: Slowly add the flour and knead it into a soft dough. Start with 1½ cups of flour and keep adding more flour as needed.
Step 3: Brush the dough with oil. Cover it and let the dough rest for 4-5 hours. You can also let it sit for fermentation overnight. Once the dough is rested, knead it again for 2-3 minutes on a lightly dusted surface.
Step 4: Take a lemon-sized dough and roll it into a thick disc. Deep fry on medium heat until both sides are golden brown. Carefully agitate the oil and lightly press them to puff up the buns.
Make sure the banana you use is overripe. They are sweeter and add more flavor to the buns. Mash the banana well, taking care there are no lumps. Dough with lumpy banana will be difficult to roll and will not puff up when deep-fried.
Let the yogurt come to room temperature before adding it to the dough.
What to serve with Mangalore buns?
Mangalore buns pair perfectly with spicy coconut chutney or savory sambar for a traditional South Indian breakfast experience. Alternatively, you can enjoy them with a touch of ghee, fresh honey, or a dollop of yogurt for a delightful, sweet, and savory fusion. Don't forget to pair it with a strong cup of authentic South Indian filter coffee.
Check out this recipe to make pan de coco, a delicious Filipino bun with a sweet coconut filling.
I have tried this recipe with 1:1 atta and maida, and they work well. The pooris are soft and fluffy. However, I have not tested this recipe with only atta.
Mangalore buns are best when served fresh and warm. They tend to lose their softness over time. If you have leftovers, you can reheat them in the oven to enjoy them longer.
If the oil temperature is too low or the dough contains excess moisture, the buns may become oily. Ensure the oil is hot enough and the dough is not too sticky.
If your buns turned out dense or tough, it could be due to over-kneading the dough. Be gentle while kneading, and avoid adding too much flour.
More recipes using banana
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Mangalore Buns / Banana Buns
Make the dough and ferment:
- Peel the bananas and mash them well. Make sure there are no lumps.
- Mix yogurt, cumin seeds, salt, sugar, and baking soda into it.
- Slowly add the flour and knead it into a soft dough. Don’t add any water while kneading.
- Start with 1½ cups of flour and keep adding more flour as needed.
- Brush the dough with oil. Cover it and let the dough rest for 4-5 hours. You can also let it sit for fermentation overnight.
- Once the dough is rested, knead it again for 2-3 minutes on a lightly dusted surface.
- Heat oil for deep frying.
- Take a lemon-sized dough and roll it into a thick disc.
- Deep fry on medium heat until both sides are golden brown. Carefully agitate the oil and lightly press them to puff up the buns.
- Drain on a paper towel.
- Serve with coconut-coriander chutney.