Mangalore Buns
A beloved tea-time snack from the Konkan coast of Karnataka, Mangalore Buns are actually deep-fried, sweet, banana-based breads.
About this dish
A beloved tea-time snack from the Konkan coast of Karnataka, Mangalore Buns are actually deep-fried, sweet, banana-based breads. Unlike typical savory 'buns', these use overripe bananas to create a soft, fluffy interior and a golden-brown, slightly crispy exterior. They were popularized in Udupi restaurants and are a testament to the region's ingenious way of using surplus fruit.
Ingredients
The Fruit Base
- 2 large Overripe bananas (skin should be blackening)
- 3 tbsp Sugar
- 1/2 tsp Salt
- 1/2 tsp Cumin seeds, lightly crushed
The Dough
- 2 cups (250g) All-purpose flour (Maida)
- 2 tbsp Thick yogurt/curd
- 1/4 tsp Baking soda
- 1 tbsp Ghee, melted
Frying
- 500ml Vegetable oil, for deep frying
Method
- 1
Mash the bananas
Peel the overripe bananas and mash them in a large mixing bowl until completely smooth with no lumps. Use a fork or a potato masher. The riper the bananas, the better the flavor and natural sweetness of the buns.
- 2
Season the mash
Add sugar, salt, cumin seeds, and baking soda to the banana mash. Whisk well for a minute. The baking soda will react with the acid in the banana and yogurt to create the air bubbles needed for the rise.
- 3
Incorporate yogurt and ghee
Mix in the thick yogurt and melted ghee. The yogurt acts as a tenderizer, ensuring the buns stay soft even after they cool down, while the ghee adds a rich aroma.
- 4
Form the dough
Gradually add the maida (flour) 1/2 cup at a time. Knead into a soft, slightly sticky dough. The dough should be softer than a puri dough but firmer than a cake batter. Do not add water; the moisture from the bananas and yogurt is sufficient.
- 5
Fermentation (Crucial)
Cover the dough with a damp cloth and let it rest in a warm place for at least 4 to 6 hours. During this time, the dough will slightly ferment, becoming lighter and more elastic. Overnight fermentation in the fridge is also an option for enhanced flavor.
- 6
Divide and roll
After resting, knead the dough gently for 1 minute. Divide into lemon-sized balls. Dust each ball with a little flour and roll into a circle about 4 inches in diameter and 1/4 inch thickness—significantly thicker than a standard puri.
- 7
Heat the oil
Heat oil in a deep kadai over medium heat. To test, drop a tiny piece of dough; it should sizzle and rise to the surface slowly. If it rises instantly and browns, the oil is too hot; if it stays at the bottom, it's too cold.
- 8
Fry the buns
Slide one rolled disc into the oil. Gently press it with a slotted spoon to encourage it to puff up like a balloon. Once it puffs, flip it. Fry until both sides are a deep, rich golden brown—this usually takes about 1-2 minutes per side.
- 9
Drain and serve
Remove the bun with a slotted spoon and drain on paper towels. The exterior should be slightly crusty while the inside remains bread-like and porous. Repeat with the remaining dough.
Notes & variations
- If the dough is too sticky after resting, add 1-2 tablespoons of flour and knead briefly.
- Do not roll the buns too thin, or they will turn crispy like crackers instead of soft like bread.
- You can substitute half the maida with whole wheat flour (Atta), but the texture will be denser.
- The cumin seeds are essential as they aid digestion and cut through the sweetness.
Serve with
Spicy Coconut Chutney and a bowl of Sambar to balance the sweetness.
Cook's note
Use 'Robusta' or 'Cavendish' bananas for the best results; small native 'Putta' bananas can sometimes make the dough too watery.