We often found ourselves with over-ripe bananas at home. If you are a smart cook, you might make a banana cake or banana shake with them. However, after a little time, these dishes too get boring. Today, we are going to tell you about a special homemade dish that can save all of your ripened bananas. The dish that we are talking about here is called Mangalore buns. If you or any of your friends are from the Udupi-Mangalore region, you might already know what a Mangalore bun is. If you see a bun for the first time, it will look like a soft fluffy puri to you. But unlike puris, buns are sweet. In the Udupi-Mangalore region, you will rarely find a person who does not like Mangalore buns. It is a popular breakfast and tea-time snack there. If you haven't tried it, today is the day to do so.
What are Mangalore Buns?
At their core, Mangalore buns are deep-fried bread with banana dough. When you fry the dough, it puffs up just like a poori. And that is exactly why this dish is also known as sweet poori or banana poori in some regions. Typically, a sweet bun will be a yeasted soft sweet bread bun but the Mangalore bun is nothing like that as it does not require yeast fermentation. It is said that the origins of Mangalore buns lie in the Udupi Matha. When the temple cooks realized that they usually have more bananas than they can utilize, they prepared a recipe with bananas as a major ingredient. So, even if they had a lot of ripened bananas, they could use them in making these buns. People liked the dish so much that its recipe traveled out of Udupi Matha and it became a popular breakfast of the region. Now, you can be anywhere in India, and search Mangalore buns near me to get online delivery of these buns.
Mangalore Buns Recipe
The recipe for Mangalore buns is so easy that you can easily make them even if you are a beginner in the kitchen. All you need to do is just follow the below-mentioned Mangalore buns recipe step by step and the next thing you will know is that tasty homemade Mangalore buns are ready. After learning the recipe, you will never need to search Mangalore buns near me to get the buns. It is considered that Mysore bananas produce the best buns. These bananas are small in size, tangy in taste, and come with thin skin. If Mysore bananas are not available, you can use medium-sized Robusta bananas in the recipe for Mangalore buns. One thing that you always have to keep in mind is that your bananas should be overripened. In the Mangalore buns recipe, we will first learn how to make the dough. Then, we will see how you can deep free the rolls to make perfect Mangalore buns.
How to Make Dough
- Take a large-sized mixing bowl and add some chopped over-ripened bananas and sugar in it.
- Blend this mixture to make a puree. You can also add the sugar after making banana puree but it will help in mashing the bananas well if you add the sugar before blending bananas.
- Take all-purpose flour or whole wheat flour, yogurt, salt, ghee, cumin powder, baking soda, and add them to the banana puree we just prepared.
- You can change the amount of curd according to the quality and type of flour you used. Usually, 1 to 2 tablespoons of curd are enough.
- Knead the mixture well to get a smooth dough. If you think that the dough is getting a little sticky, you can apply some ghee to your hands and then knead the dough again. If the dough still feels sticky, you can add some sugar and whole wheat flour.
- Now, you have to keep this dough covered in a bowl for about 3-4 hours. If you are refrigerating the dough instead of keeping it at room temperature, then you have to wait for at least 7 to 8 hours.
- Apply a thin layer of oil on the surface of the dough so that its outer layer does not get dry while resting.
- Knead the dough again before you use it.
Frying Mangalore Buns
- Make some medium-sized balls out of the dough and roll them into circles just like you do while making pooris. Just make sure that you don't roll them too thin.
- This way, use all the dough to make banana pooris. Arrange them one by one on a plate, ensuring that no poori touches the other.
- Cover these pooris with a kitchen towel.
- Now, take any neutral-flavored oil for deep frying and heat it medium to high.
- When it becomes hot, gently slide a poori in the oil.
- The poori will puff up and its color will change to golden.
- Once the color changes, turn over the poori with the help of a slotted spoon. Fry this side too until its color changes to golden.
- You can turn the poori a few times to make the color even.
- While you deep fry these cookies, you also have to ensure that banana buns do not break in the oil. If they do, they are going to soak in a lot of oil.
- Remove the poori with the help of a slotted spoon and drain it on a paper napkin so that it can soak the excess oil.
- Repeat the process with all the pooris on the plate.
- Your homemade tasty Mangalore buns are ready to be served.
Nutritional Value of Mangalore Buns
The best part about making Mangalore buns at home is that you can change its nutrition according to your choice. For example, you can change the oil and change the number of fats you will get. Here is the nutritional value of Mangalore buns per serving:
- Calories: 387
- Calories from Fat: 126
- Fat: 14 g
- Saturated Fat: 2 g
- Cholesterol: 2 mg
- Sodium: 119 mg
- Potassium: 358 mg
- Carbohydrates: 60 g
- Fiber: 7 g
- Sugar: 13 g
- Protein: 8 g
- Vitamin A: 45 IU
- Vitamin C: 3.4 mg
- Calcium: 28 mg
- Iron: 2.5 mg
What To Have With With Mangalore Buns?
Since the buns are sweet, you can have them plain. Sweet plain buns taste delicious as breakfast. You can also have them with your morning tea or some milk. If you are having Mangalore buns as a snack, you can have a spicy coconut chutney and sambar on the side.
Other Recipes To Try
- High-Protein Bean Burger: You can have this delicious yet healthy burger both as a weekday dinner or a relaxed weekend brunch. If you like its crunchy patty, you can also try Beetroot Tikki.
- Hot Cross Buns: Unlike Mangalore buns, the Hot Cross Buns also contain spices along with their sweet taste. If you are a fan of buns, you can also try Khara Bun or Bao Buns. While both buns are super delicious, a major difference between the two is that Khara buns are baked while Bao Buns are steamed.
- Cinnamon Rolls: If you have a sweet tooth, you are surely going to like cinnamon rolls. Thanks to their gooey taste, cinnamon rolls are famous all over the world, from North America to China.