Mangaluru buns
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Soft, slightly sweet fried puris made from ripe banana and flour, eaten for breakfast or tea in Udupi and Mangaluru.
Region: Coastal Karnataka (Udupi and Dakshina Kannada)Occasion: Breakfast and evening snackTime: 30 min + 6 hours restingServes: About 12 bunsVegetarian
Ingredients
- 2 ripe bananas, mashed
- 2 tbsp sugar
- ¼ cup curd
- 2 cups maida
- ½ tsp cumin seeds
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp ghee
- Oil for deep frying
Method
- Mash the bananas with sugar, curd, salt, cumin and baking soda.
- Add the flour and ghee and knead into a soft, sticky dough without water.
- Cover and rest for 6–8 hours, or overnight.
- Divide into balls and roll each into a thick puri, about 5 mm thick, using a little flour.
- Deep-fry in hot oil, pressing gently so they puff, until golden brown on both sides.
- Serve warm with coconut chutney and sambar.
History
Despite the name, Mangaluru buns are not baked; they are fried banana puris that became a standard item in the Udupi-style eateries of the coast.
Significance
They are a favourite breakfast and teatime snack in coastal Karnataka and a good way to use over-ripe bananas.