Mangalore(Mangalooru) Buns

Mangalore Buns is an old traditional deep fried snack of South Canara. Special ingredient of this recipe is "over ripe banana". A soft dough will be prepared using all purpose flour,cumin seeds, baking soda,crud, salt and over ripe banana. After fermenting the dough for few hours, thick discs will be formed and deep fried in the later stage. Serve this delicious hot mangalore buns along with any veg kurma or coconut chutney.

  I always wonder why this deep fried snack is called buns ...Becasue I Don't see any similarity except its texture (puffiness). During my childhood my father used to get these tasty buns from "Mitra Samaja" a famous old hotel located in car street Udupi.If you get a chance to visit Udupi, Never miss to taste this yummy snack @ Mitra Samaja !!!!!

Here we go with the recipe....

makes medium size 6-7 buns

Ingredients:

1 to 1 & 1/4 cup all purpose flour (maida)

1/2 tsp cumin seeds

1-2 tbsp sour curd

1/4 tsp baking soda

2-3 tsp sugar

1 medium size over ripe banana( take out the outer skin.Please pick the banana which is completely ripe where you can see black spots on the skin).

salt to taste

enough oil for frying

How To Prepare ?

• In a large mixing bowl add in all the ingredients except oil . Mix it well and make a soft dough like chapati dough. 
  
   

• Let the dough rest for about 5-6 hours by covering the lid.
• After 5-6 hours ,pinch out small portions and make balls out of these dough.Dust the rolling area with little flour. Using a rolling pin make discs of thickness 1/2cm to 3/4cm ( make sure these discs are thicker than normal pooris).
  
   

• Heat oil in a kadai. Once it is hot enough, Fry these discs in low to medium flame. As soon as sizzling sound stops, Drain them out from oil and transfer them into a kitchen tissue.Make sure that burns are golden brown on both the sides
  
  
  
  

• Serve it along with Veg kurma/coconut chutney.

                                    

Tips/Alternative

• Normally in hotels , they prepare it thick so that it will be too fluffy. I normally don't like too thick because it doesn't cook properly inside. But again it shouldn't be thin pooris also. Stick to the thickness around 1/2 cm.
• Please use an over ripe banana , otherwise you will spoil your dish for sure.
• Using wheat flour instead of all purpose flour is healthier, but you will not get authentic taste.

Thanks for going through my recipe . Please share it with your friends if you like the recipe. Your feedback is always welcome.