Buns / banana buns or popularly known as Mangalore buns is very popular breakfast and tea time snack in Mangalore and Udupi region. This sweet chewy deep-fried banana bread made with over ripped bananas, maida / all purpose plain flour, cumin seeds, curd and baking soda is one of the mouth watering cuisine everyone must give a try. Banana buns are served with a spicy coconut chutney, sambar or saagu, but they also taste great without any accompaniment.
- 2 overripe bananas
- 2 cup maida / all purpose plain flour
- 1 tsp sugar
- ½ tsp baking soda
- 1 tsp yogurt / curd
- 1 tsp cumin seeds
|Prep Time||Cook Time||Total Time||Serves|
|5hrs||20 min||5hrs 20min||10|
- Peel bananas and squeeze it in to paste in a vessel. Do not attempt to grind bananas instead use your hand or fork and make smooth banana paste.
- Add salt, cumin seeds, yogurt, sugar, baking soda and mix it well so that sugar gets dissolved in it.
- Now add maida spoon by spoon as the maida gets absorbed by the paste and you will obtain pliable dough like chapati/puri.
- Coat the dough with a tsp of oil and keep it aside for 4 to 5 hours so that the dough gets fermented in an air tight container. If possible you can keep it overnight.
- Once the fermented maida dough is ready, make small balls (golf ball sized) from the maida dough and roll out each one in to small puri using chapati roll. If you feel the consistency of the dough is thin, not possible to roll then add some more maida. The rolled out puri shaped dough should be thick, do not roll it out too thin. The thickness should be twice as that of puri.
- Heat oil in a frying pan and deep fry the rolled out buns dough. Fry out until buns turns brown in color both sides.
- Serve the Mangalore Buns / Banana puris hot with chutney or saagu. These can also be consumed without chutney.
- While rolling you can use the lid of any bottle to mark perfect round shaped buns.
- The more ripe the bananas the better taste it is. Ripened bananas add to the softness, fluffiness to the buns.
- If the consistency of the dough is thin, not able to roll then add maida and knead well again.
- Flour quantity is dependent on the banana quality.
- Do not skip 3-4 hours of fermentation; banana buns will end up hard and chewy.
- If possible ferment the dough overnight in an airtight container.