Mangalore Buns ~ Mangalore Banana Deep Fried Bread

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If there is anything positive that I would like to look into the current situation, then it would be how well the blog is doing, Alhamdulillah. Post the mid of February, mine was a sleepy place with hardly 500-600 hits but post that time, the blog has been so much well, much to my surprise. I do get one thing – all of us are now cooking at home. All of us are trying to cook meals that are simple, that use up ingredients that are in our pantry and that don’t blow our pocket. Alhamdulillah, I am glad that majority of the recipes on the blog are simple and easy to make. It basically shows what a lazy being I am, but also makes me realize that we all want quick fixes that our family will like and eat. All your hits and views mean a lot to me. It tells me that all my hardwork is not in vain, that I am of good help to many of you… It makes me happy, and tell me to be content about what I am doing, even though it may not be really SEO friendly as such… 🙂

I made these buns on Friday and posted them on Instagram, to recieve a lot of positive responses. I must say that this must be one of oldest drafts I have on the blog. I tried it for the first time at least five years ago and saved it in my draft. However, the clicks turned out so bad that I decided not to post it. Then I made it a couple of times later, but even though they tasted good, they didn’t have the puffed up appearance that is so typical to a Mangalore Bun. If you notice, the not-so-puffy ones are peaking out of the green chutney post. Hehe… Finally they are here, looking the way they should… 🙂 Even though they are called buns, they aren’t baked. They are basically mildly sweet deep fried goodies that the little town of Mangalore has contributed to the range of breakfast. If you thought ripe banana is only good enough for some banana bakes or maybe some pinjiyappam, then here is one more to add to your list.

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Actually, as I look at these buns, I am reminded of my breakfast with Sandhya we had when she came on a visit. We had gone to MTR and we were searching through the menu card. As soon as our eyes fell on the Mangalore buns, we wanted to try out if they tasted close to what we make at home. We were so thrilled that it tasted just like how we both had tried at home. Things that foodies do… 😉 Having said that, this is a super easy recipe. The dough does need some overnight softening, so just knead and leave it covered. You will then have some delicious breakfast ready in hardly any time. The usual way of serving them is with coriander chutney. The sweet and spicy combination makes it such a delicious platter. Or else, you can eat it on its own. The chewy bread goes so well with a cup of hot chai…

Before I end the post, only one little word – there is no set quantity for the flour. One and a half cup is the minimum that is used. If the banana used is small, then you wouldn’t need all that flour. The point it to add flour little by little till you get the consistency right. You need a non-sticky pliable dough, and not a dough that is tight. `Once this is taken care, your buns aren’t bound to fail. Usually small bananas are used for making the buns but you can very well use the long bananas too, like I used in this one. Off to this recipe…

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5 from 1 vote

Mangalore Buns ~ Mangalore Banana Deep Fried Bread

Course Breakfast

Cuisine Indian

Prep Time 6 hours hours

Cook Time 25 minutes minutes

Total Time 6 hours hours 25 minutes minutes

Servings 4

Author Rafeeda

Ingredients

• 2 small bananas ripe or 1 large
• 1/8 tsp baking soda
• 2 tbsp sugar
• A pinch of salt
• 2 tbsp yogurt
• 1/2 cup whole wheat flour
• 1 cup all purpose flour + more as required
• Oil for deep frying

Instructions

• Mash the bananas well. Add the soda, sugar, salt and yogurt and mix using your hands till the sugar is dissolved.
• Add the flour, 1/4 cup at a time and keep mixing till you are able to get a non-sticky dough. You may need to add 2 tbsp to 1/4 cup of extra flour, to get the consistency of chapathi or puri dough. Knead well till done. Rest for 6-8 hours or overnight.
• Heat oil in a deep pan for frying.
• Divide into 10-12 equal balls. Spread little oil on the kitchen top and spread the dough into a thick round. The bailing -should be thick and not too thin.
• Fry both the sides till golden brown and puffed up. Drain on a kitchen towel. Eat as is or with some coriander chutney.

Notes

The amount of flour added will solely depend on the size of the banana used. Keep adding flour by tablespoons once you exhaust the 1 1/2 cups, since nothing else is added to make the dough.