Name: Mangalore Buns recipe by Shri Kripa at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Whole wheat flour – 3 to 4 cups; Curd – ½ cup; Sugar – 6 to 7 teaspoons; Salt – 1tsp; Cooking soda – 1 teaspoon; Mashed Bananas – 4 (small variety); Cumin seed – 1 tablespoon; Coconut oil – 2 teaspoon; oil- to fry

ABOUT Mangalore Buns RECIPE

Mangalore Buns are mildly sweet, deep-fried poori which has a honeycomb texture inside. It is a pure bliss to have this super tasty breakfast once in a while. The main ingredient of this delicacy is Banana and curd. That is the reason it has the fragrance, little sour, melt in a mouth texture and a sweetish taste. In Mangalore, each and every hotel in any nook and corner will offer this super yummy dish throughout the day as a snack. Usually, they serve this with coconut chutney or super thin dhal which is called as Thovve. In our household, we relish this with Thovve. Thovve is nothing but cooked Toor dal boiled with slit green chillies, lots of asafoetida and salt and seasoned with coconut oil, mustard, and curry leaves. Usually, buns are prepared by using all-purpose flour but I normally make this by using whole wheat as a healthy choice.

Ingredients Serving: 4

Whole wheat flour – 3 to 4 cups
Curd – ½ cup
Sugar – 6 to 7 teaspoons
Salt – 1tsp
Cooking soda – 1 teaspoon
Mashed Bananas – 4 (small variety)
Cumin seed – 1 tablespoon
Coconut oil – 2 teaspoon
oil- to fry

Instructions

Take one mixing bowl; pour in curd, sugar, salt, cooking soda.
Mix nicely in a circular motion by using your hand.
When sugar dissolves, add in mashed bananas and cumin.
Starts making dough by adding Whole wheat flour or All-purpose flour or half and half, however, you prefer.
The dough should be little sticky,not like a roti dough.
At this stage, pour in coconut oil and coat this on the outer side of the dough.
Now keep this oil- applied dough in a bigger container and keep aside for 8 hours.
It should ferment, rise and becomes double.
Next day morning, Keep oil in a thick kadai for heating.
When it becomes hot, take the fermented dough and keep it ready.
Don’t mix or knead the dough. Take a small amount of dough, make this into ball and roll the ball into discs with 1/2 centimeter thickness .
Slip the rolled disc into hot oil, when it comes up, immediately starts pressing from the back of the frying spoon.
fry nicely on both the sides by flipping.
Serve these fluffy and soft buns either with Thovve (description given in the introduction) or coconut chutney.

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