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5 from 1 vote

MANGALORE BUN

Mangalore Buns typically look like puris, but are far from it. They are banana flavoured, slightly sweet and have a more rubbery texture inside. They can be served with chutneys, or sagu. But, I also like to munch on them seperately because they are so good as such.
Prep Time10 mins
Active Time15 mins
Resting Time8 hrs
Total Time8 hrs 25 mins
Course: dinner
Cuisine: South Indian
Keyword: Mangalore bun
Yield: 15 PIECES
Author: SRIMATHI SUNDARARAMAN

Materials

  • 3 Ripened Bananas
  • 2 Cups All Purpose Flour Maida
  • 1 tsp Cumin Seeds
  • 1-2 tsps Sugar Adjust according to preference
  • 1/2 Cup Curd
  • Salt to taste
  • Oil For frying

Instructions

  • Mash the ripened bananas to a mushy paste.
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  • Add salt, sugar and cumin seeds to the mashed bananas.
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  • Add curd, and mix well.
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  • Add flour, and knead it to a smooth, pliable dough.
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  • Once you are done kneading, grease the dough with a teaspoon of oil.
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  • Cover and rest the dough in a warm place for 8 hours or overnight.
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  • Once the dough is well rested, heat oil in a kadai, take a small ball of the dough and roll it such that its slightly thicker than a normal puri.
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  • Deep fry it until it turns golden brown on both sides.
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  • Serve the puri hot with any side dish of your choice.
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Notes

  1. Make sure to use well ripened bananas only. 
  2. The dough has to be rested for a minimum of 8 hours surely. After the minimum rest time, you can keep it in the fridge until you make the buns.