Wednesday 24 June 2015

Wheat flour banana buns (Manglore Buns)

Mangalore Buns is a very popular breakfast item in almost all the hotels, restaurants and coffee shops in Mangalore.  They serve this with sambar and chutney.  It can be had without any side dish also.  I love Buns its a nostalgic breakfast for me because my Mamamma (Grand mother ) used to prepare this.  This was my favourite breakfast and when I used to stay with Mamamma’s home during my college days she used to prepare this once in a week.  Originally its prepared from maida but since we have stopped using maida long back I had not prepared it for long but my hubby and son loved this item I tried with wheat flour, surprisingly it gave better taste than maida but colour wise little different.  And it is safe and healthy too.


Wheat flour                               -  ½ kg

Ripe bananas                            -   4 to 5

Sugar                                          -   8 to 10 tbsp

Salt to taste

Baking soda                               -  ½ tsp

Curd                                            -  ½ cup

Oil                                                -  2 tbsp

Oil for deep frying

Extra flour for dusting



Peel and slice the banana and smash them then add sugar, baking soda, curd and salt mix it well.  Heat 2 tbsp of oil and pour it on the curd mix. (if you do like this you get fluffier buns).  Then add flour to the mixture little by little and knead it well and prepare sticky dough.  (do not prepare hard dough, we need wet and rubbery dough for preparing buns).  Cove the bowl and allow it to rest in room temperature for 7-8 hours for fermentation.

After fermentation knead it well and prepare small balls, dust it in plane flour  and roll into thick poories.  Heat oil in a deep frying pan lower the flame to medium heat.  As soon as you drop the poories into oil it puffs up, turnover, fry both sides till golden brown, remove the Buns form oil.   Serve hot with chutney or sambar.  It tastes while it is hot, but it can be stored for one or two days in room temperature.


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