Mangalore Buns Recipe – Puffed Banana Puris
Mangalore Buns are a beloved Mangalorean breakfast dish, known for their soft, slightly sweet, and fluffy texture. These deep-fried banana puris are a delightful combination of ripe bananas, whole wheat flour, and a touch of yogurt, making them a perfect treat to start your day or to serve at brunch. Typically paired with Karnataka-style vegetable saagu and coconut chutney, Mangalore Buns offer a delightful balance of flavors and textures, making them an ideal addition to your recipe repertoire.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Nendra Pazham Banana (Ripe) | 1 (or any overripe banana) |
| Sugar | 3 tablespoons |
| Baking Soda | 1/8 teaspoon |
| Curd (Dahi / Yogurt) | 2 tablespoons |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Ghee | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Sunflower Oil (for deep frying) | As needed (for frying) |
Preparation Time:
20 minutes
Cooking Time:
40 minutes
Total Time:
60 minutes
Servings:
4
Cuisine:
Mangalorean
Course:
South Indian Breakfast
Diet:
Vegetarian
Instructions:
-
Prepare the Dough:
Begin by prepping all the ingredients for the Mangalore Buns. Place the whole wheat flour, sugar, yogurt, cumin seeds, baking soda, ghee, salt, and ripe banana into a food processor. Pulse the ingredients together. Gradually add a little water at a time, just enough to help form a dough. Keep processing until the mixture comes together to form a soft, slightly sticky dough. -
Knead the Dough:
Once the dough comes together, remove it from the processor. Transfer the dough to a clean surface and knead it with a little extra ghee until smooth and non-sticky. If the dough feels too sticky, sprinkle a little extra flour (one or two tablespoons) and continue kneading until it reaches a smooth, soft consistency. -
Rest the Dough:
Divide the dough into lemon-sized balls. Cover the dough balls with a clean kitchen towel or plastic wrap. Let the dough rest at room temperature for 2-3 hours. Alternatively, for better results, you can refrigerate the dough overnight, allowing it to ferment slightly, which will enhance the texture and flavor of the buns. -
Roll Out the Dough:
Once the dough has rested, take each dough ball and roll it into the shape of a puri (a small, round disc) using a rolling pin. Be sure to roll them out evenly, aiming for about a 3-4 inch diameter. -
Heat the Oil:
Heat enough sunflower oil in a kadai or deep pan over medium heat to deep fry the buns. The oil should be hot but not smoking. To check if the oil is ready, drop a small piece of dough into the oil; if it sizzles and rises to the surface immediately, the oil is at the right temperature. -
Fry the Mangalore Buns:
Gently slide the rolled-out Mangalore Buns into the hot oil, one at a time. Fry them on medium heat, allowing them to puff up and turn golden brown on both sides. Be sure to flip them carefully to ensure even frying. This process should take about 2-3 minutes per side. -
Drain the Buns:
Once the Mangalore Buns are golden and crisp, remove them from the oil using a slotted spoon. Place them on absorbent paper towels to drain any excess oil. -
Serve:
Serve your Mangalore Buns hot, alongside a side of Karnataka-style mixed vegetable saagu and South Indian coconut chutney for a delicious, traditional Mangalorean breakfast. These fluffy, slightly sweet buns also make for a delightful snack or a special dish for a weekend brunch.
Tips for the Best Mangalore Buns:
-
Banana Variety: While Nendra Pazham (a variety of banana used in Mangalore Buns) is the traditional choice, you can substitute with any overripe banana. The riper the banana, the better the flavor and softness of the buns.
-
Dough Consistency: Ensure the dough is soft but not too sticky. If needed, adjust the water or flour accordingly. The consistency is key to achieving the perfect puffed texture during frying.
-
Resting Time: Allowing the dough to rest for several hours or overnight helps in fermentation, which not only enhances the flavor but also gives the buns a light and airy texture when fried.
-
Frying: Ensure the oil is not too hot, as this can cause the buns to burn on the outside while remaining raw inside. Frying on medium heat ensures even puffing and a golden-brown finish.
Pairing Suggestions:
Mangalore Buns are most commonly served with a flavorful Karnataka-style mixed vegetable saagu and coconut chutney. However, they can also be paired with:
- Sambar: A classic South Indian lentil soup with vegetables.
- Spicy Potato Curry: A simple yet flavorful curry that complements the sweetness of the buns.
- Coconut Milk-based Curry: A creamy and aromatic curry that adds a rich flavor contrast.
Enjoy the taste of Mangalore with these irresistibly soft and fluffy Banana Puris that make for a perfect start to your day or a special occasion. Try them out today and savor a truly authentic South Indian breakfast experience!
