Cook Like Your Mom: Mangalore Bun

As the name describes, Mangalore buns aren't exactly buns. They are more like Bhatura in a Puri size. They are super soft, fluffy, stay fluffy and tastes best when hot. It can be served as a snack or as a main course.

Mangalore buns can be made in two versions, sweet and salt. The salt version is traditionally had with Sambar and Chutney.

I happened to watch a video of chef Vikas Khanna tasting this dish in Mangalore. On seeing the video, I imagined the dish to be something like Vada, but when I made it I realized what exactly it is.

My very good foodie friend Vatsala Kamath from Mangalore, shared the traditional recipe of this delicacy. Thank you Vatsala !!

Ingredients :

For 20 buns (Sweet version)

Sour Curds : 80 to 100 ml

Over ripe banana : 1 (big size)

Soda Bicarbonate : 1/2 Tspn

Salt : 1/4 to 1/2 Tspn (Depending on the salt)

Sugar : 1/4 cup

Maida (Plain flour) or Wheat flour : 1.5 cups

(Traditional Recipe calls for Maida)

Procedure :

- Peel the banana, mash it using a fork.

- Add the sour curds, soda, salt and sugar to the mashed banana and mix them well using a fork (or hand).

- Add maida / wheat flour to the banana mixture to make a dough. Add the flour little by little to stop at the right consistency.

While making the dough add the flour little by little to stop at the right consistency

- Knead it into a thick dough (Like Chapati dough).

- Smear the dough with little bit of oil and keep it aside in a closed container for 6 to 8 hours.

Allow the dough to rest for 6 to 8 hours.

- Take one small portion of the dough. Flatten it using a pin roller into a small thick disc. The disc should be thicker than Puri or Chappati.

- Heat oil in a pan.

Flatten the dough into thick discs and deep fry them.

- Deep fry the flattened discs.

- Serve them hot

Hot yummy buns are ready !!

Tips :

- Traditional recipe calls for maida (Plain flour). But for a healthier version, wheat flour can be used. Alternatively you can also use half maida and half wheat flour.

- The banana has to be over ripe. But you can use fully ripe bananas too if you don't have a choice.

- Sour curds will give the best results, however normal thick curds can also be used.

- You may adjust the flour quantity while adding it to the banana mixture. Sourness of the curd and ripeness of the banana play a major role in the amount of flour needed and also on the softness of the bun.

- Salt version can be made by reducing the sugar quantity.

- If you need a much sweeter version, you may add more sugar.

- The sweetness of the dough and the fried bun will exactly not be the same. Little bit of sweetness is lost while frying.

- The thickness of the flattened buns which are ready to fry should be more than a chapathi or a puri.

- Fried sweet buns will be dark in colour. They are not burnt. Its just the caramelization.

- When you peel the fried bun, you can see the nice perforated texture inside.

- Buns made our to maida tastes best when consumed hot. Buns made out of wheat flour stays longer when stored well in an air tight container. The fluffiness isn't lost either.