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What is Mangalore Buns?
If you ask any Mangalorean which is your favourite breakfast, I am sure 8 out of 10 will tell Mangalore buns. What is Mangalore buns? How is it prepared? Is it baked? It just looks like poories! So many questions. Come, I will tell you the story of this popular Mangalorean breakfast or snack Mangalore Buns.
Mangalore buns is a deep-fried banana-based savoury from the coastal city of Udupi, from Karnataka state. These are soft-fluffy and mild sweet banana flavoured buns taken as breakfast or just a snack.
One more quick and easy Mangalorean recipe is Rice Rava Pundi. Also, read this Idli Upma / Idli Upkari – Easy Breakfast in 10 Minutes and Mangalores most favourite Kesari Bath – Sheera recipe
While travelling from the western coast to Mangalore, almost every hotel or restaurant dishes out Mangalore buns. This is a banana-based dish served for breakfast or even as a snack. Most of the time Mangalore buns is served with chutney, sambar or Kurma and also can be enjoyed without any accompaniment. This is one of the most popular dishes in any Mangalorean or Udupi restaurants. This is not actually a bun. Instead, a Savoury. When you try breaking the bun you can notice the texture of a baked bun. Hence, it may have been called so.
Mangalore buns has its origin from the Ashta Mata’s, the temple town in Udupi. These were prepared with an attempt to dispose of the overripe bananas which were used to stock up in the temples. And, other ingredients were used to bind and make a dough and then deep-fried.
Often there is confusion with the title why Mangalore buns is called “buns”?. While we generally call the baked ones as Bun and this one is deep-fried. This is actually a Savory with mild sweetness. Which looks like Puri, but when you break it, it has the texture of the baked bun.
The Mangalore buns recipe traditionally includes Mysore plantains as the main ingredient, as these are slightly sour compared to the other varieties, which helps in quick fermentation. I have tried using different varieties of bananas and got similar results. Other than this curd/yoghurt and baking soda is generally used.
The best result is got when you ferment it for 8 hours. To tell you my personal experience with this Mangalore bun recipe is that, usually, I fry only as much as required, the rest I store in the refrigerator. And, I found that the texture is more with the leftover dough. But do not refrigerate this more than a day, the dough gets sour, all I meant to say is that longer fermentation better the texture.
The most important factor in Mangalore bun is how to get a proper texture inside, I mean to say like the baked buns and the secret here is the butter. The more you add butter the softer and better is the texture. The next important thing is how we roll it. Roll it into thick purees if you roll it flat it does not get puffed, you also need to keep adjusting the flame so that it gets puffed and also doesn’t get burnt. Watch my video to get it done perfectly.
You can also substitute wheat to maida and jaggery to sugar, you may not get the perfect taste but, it isn’t that bad too.
Finally, how do you serve this ? what would be the best accompaniment with buns? Mangalore buns taste good with coconut chutney, sambar or Kurma. But I love to have it without any accompaniment. Enjoy preparing buns in your home and I am sure you will like this Mangalore buns recipe, and will not buy it from the restaurant and will do it in your home.
Mangalore buns Recipe With Step-by-Step Photos
Mangalore Buns Preparation
Step 1 : Take 4 overripe bananas and cut them into small pieces. Put it in a Blender along with add 1/2 tsp Baking Soda, 3 tbsp Sugar, 2 tbsp butter, 3 tbsp Curd/yoghurt, 1/2 tsp salt. Grind to a smooth paste.
Step 2 : Take 2 cups of maida/all-purpose flour. To this, add 1 tsp Jeera/cumin seeds and mix well.
Step 3 : Now add the banana paste to this and knead well and leave overnight or 8-12 hours for fermentation.
Step 4 : Make small portions of this dough and make small sized balls (like poori ) to roll.
Dust the dough with dry flour and roll it like pooris, but thicker than pooris.
Step 5 : Now deep fry on heated oil till it turns golden brown.
Helpful Tips to Make Mangalore Buns Soft and Delicious
Use the right amount of butter to get good texture and fluffyness and also taste.
Roll thicker poories to get puffed.
Add overripe bananas and add more bananas as mentioned in the ingredients. This gives good taste.
You can replace maida with wheat and sugar with jaggery. It comes out good but the original ingredients taste better.
Watch Making Mangalore Buns Video
Watch this Video of these Mangalore buns recipes. Our Channel also has a number of Mangalorean & Konkan coastal recipes. Please subscribe to watch the recipes when uploaded.
Recipe Card of Mangalore Buns
Perfect Soft Mangalore Buns Recipe | Sweet Banana BunsCourse: SnacksCuisine: MangaloreanDifficulty: Medium
Mangalore buns is a deep-fried banana-based savoury from the coastal city of Udupi. These are soft-fluffy and mild sweet banana flavoured buns taken as breakfast or just a snack.
4 Bananas, preferably Overripe Bananas
1/2 tsp Baking Soda
3 tbsp Sugar
2 tbsp butter
3 tbsp Curd
1/2 tsp salt
2 cups Mada/All-purpose Flour
1 tsp Jeera
Oil to deep fry
- Cut the overripe bananas into small pieces. Put it in a Blender along with add 1/2 tsp Baking Soda, 3 tbsp Sugar, 2 tbsp butter, 3 tbsp Curd, 1/2 tsp salt. Grind to a smooth paste.
- Take 2 cups of maida/all-purpose flour. To this, add 1 tsp Jeera/cumin seeds and mix well.
- Now add the banana paste to this and knead well. Keep aside for fermenting for 8-12 hours or overnight
- Make small portions of this dough and make small sized balls (like poori ) to roll.
- Dust the dough with dry flour and roll it like pooris, but thicker than pooris.
- Now deep fry on heated oil till it turns golden brown.