Mangalore bun is popular breakfast and tea time snack in South Canara region of Karnataka. This bun is mildly sweet fried bread made with mashed banana, flour and sugar. Whenever I visit Mangalore or Udupi, without fail I eat this bun. This post is long pending one, which is almost 6 months old. I had overripe bananas at home, hence prepared this bun.
Ingredients:
Banana - 1 medium sized
Sugar - 2 to 3 tbsp
Cumin - 2 tsp
Salt - a pinch(optional)
Baking soda - 1/4 tsp
Curd/Yogurt - 2 tbsp
Ghee - 1 tsp
Wheat flour - 3/4 Cup
All purpose flour - 3/4 Cup
Oil for frying
Note: Authentically Mangalore buns are prepared using All purpose flour. For healthier side, Only wheat flour or even 50 - 50 wheat and all purpose flour can be used.
Method:
Step 1 : In a bowl, take the mashed banana and sugar or Puree the bananas in a blender and then add sugar. Bananas have to be mashed well.
Step 2 : Add the flour (whole wheat flour or all purpose flour or mix of both), 1tbsp yogurt, salt, ghee, baking soda and cumin to the banana puree. If the mixture looks dry, then add 1 more tbsp yogurt and knead. The quantity of yogurt is required depends on the type and quality of flour. Dough will be little sticky. So while kneading little oil/ghee can be applied the on the hands and knead. If the dough becomes very sticky, then add some more flour and sugar accordingly.
Step 3 : Cover the dough and keep it for 1 to 2 hours at room temperature or refrigerate the dough overnight. Lightly knead the dough after 1 to 2 hrs or next morning.
Step 4 : Take small sized balls from the dough and roll into round pooris. Slowly slide poori into medium hot oil and fry the poori till they are puffed and golden. Remove the banana buns with a slotted spoon and drain on paper napkins to remove excess oil.
Serve the Mangalore buns with chutney or Ketchup.
I missed taking pics while preparing buns.
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