Mangalore Buns Recipe – Puffed Banana Puris
Mangalore Buns, a beloved dish from the coastal town of Mangalore in India, are soft, sweet, and fluffy puris that are made using ripe bananas, adding a natural sweetness and a rich texture. These buns are known for their spongy, light, and slightly sweet character, making them a perfect treat for breakfast or a delightful tea-time snack. The combination of whole wheat flour, ripe bananas, and a touch of yogurt gives these puris a unique flavor, making them an irresistible addition to any Indian breakfast spread. Whether you’re serving them for a special occasion or a simple meal, Mangalore Buns never fail to impress with their softness and flavor.
Cuisine: Mangalorean
Course: South Indian Breakfast
Diet: Vegetarian
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 |
| Oil | For deep frying |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Resting Time: 2-3 hours (or overnight in the refrigerator)
Instructions
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Prep the Ingredients:
Begin by gathering all the ingredients needed for the Mangalore Buns. Youβll need to measure the flour, sugar, yogurt, cumin seeds (jeera), baking soda, ghee, salt, and a ripe Nendra Pazham banana. Have them ready to be mixed. -
-
Prepare the Dough:
In a food processor, combine the whole wheat flour, sugar, yogurt, cumin seeds, baking soda, ghee, ripe banana, and salt. Turn on the food processor and gradually add water in small increments until the mixture comes together into a soft dough. Be careful not to add too much waterβjust enough to make the dough pliable. -
Knead the Dough:
Once the dough has formed, remove it from the food processor and knead it by hand. Add a little ghee if necessary, and continue kneading until the dough is smooth and non-sticky. If the dough feels too sticky, add a tablespoon or two of whole wheat flour and knead until it comes together properly. -
Rest the Dough:
Divide the dough into lemon-sized balls. Place these balls in a bowl, cover them with a clean kitchen towel, and allow them to rest for 2-3 hours at room temperature. Alternatively, for best results, you can refrigerate the dough overnight. The resting period helps the dough develop its texture and flavor. -
Roll the Buns:
Once the dough has rested, it’s time to roll out the buns. Take each dough ball and roll it into a flat, round shape using a rolling pin. The rolled-out puris should be slightly thick, about 1/8 inch in thickness. You can also lightly flour the surface to prevent the dough from sticking to the rolling pin. -
Heat Oil for Frying:
Heat oil in a deep frying pan or kadai on medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil; if it rises to the surface quickly, the oil is ready for frying. -
Fry the Mangalore Buns:
Gently slide the rolled-out buns one at a time into the hot oil. Fry the puris on medium heat, pressing them gently with a slotted spoon to help them puff up. Turn them over once golden brown on one side, frying until both sides are crispy and golden. Be sure to maintain the oil temperature to ensure they puff up beautifully and cook evenly. -
Drain and Serve:
Once the buns are golden and crispy, remove them from the oil using a slotted spoon and place them on absorbent paper towels to drain any excess oil. Serve the Mangalore Buns hot, paired with a side of Karnataka Style Mixed Vegetable Saagu and South Indian Coconut Chutney for a truly authentic South Indian breakfast experience.
Serving Suggestions
- Mangalore Buns are perfect when served as part of a traditional South Indian breakfast or brunch spread.
- Pair these fluffy buns with Mixed Vegetable Saagu, a spiced vegetable curry, for a deliciously hearty meal.
- The classic accompaniment of Coconut Chutney brings out the sweet and savory notes of the buns, enhancing their flavors.
Pro Tip:
For a crispy texture on the outside and a soft, airy inside, ensure the oil temperature is neither too hot nor too cold. If the oil is too hot, the buns may brown too quickly, leaving the insides raw. If it’s too cold, the buns will absorb too much oil, making them greasy.
Nutritional Information (per serving)
Note: The nutritional values below are approximate and may vary based on ingredient choices and portion sizes.
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal (per bun) |
| Carbohydrates | 27 g |
| Protein | 3 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sodium | 180 mg |
| Sugar | 5 g |
Mangalore Buns are a delightful treat that offer a glimpse into the flavors of coastal Karnataka. Their slight sweetness, soft texture, and warm, comforting flavors make them an ideal snack or breakfast item. These buns are quick to prepare and sure to be a hit with anyone who loves traditional Indian snacks. Perfect for weekends, special gatherings, or simply as an everyday indulgence, Mangalore Buns bring the taste of Mangalore to your home!
