Coming back to these Mangalore Buns, I came to know about this from Asit, who infact is the technical face behind this blog . On his trip to Mangalore for a friend’s wedding, he had tasted it and had asked me to search for this recipe and try once. But somehow, I have not given a thought to prepare it but when Preethi threw us a challenge to cook something from Udupi cuisine, I just could not ignore this. I finally got a chance to taste these Mangalore Buns for the first time and I must say it tastes awesome.
- 1 cup All Purpose Flour
- 1 Overripe Banana
- 3 tsp Sugar
- 5 tsp sour curd
- 1/2 tsp Baking soda
- 1/2 tsp Cumin seeds
- Salt to taste
- oil for deep frying
- Peel the banana and mash with a fork to make a smooth banana paste.Make sure that there are no lumps left. Add salt, cumin seeds, sour curd, sugar, baking soda and mix it well so that sugar gets dissolved in it.
- Shift plain flour in a large mixing bowl along with baking soda. Now add the All purpose flour a little by little till all the flour gets absorbed by the paste and you will obtain pliable dough like poori. If you find your dough a little runny you can add more flour to it, or if it its too dry then you can add curd to it.
- Keep it aside overnight preferably so that the dough gets fermented.
- Before making the buns, make small balls from the dough and roll out each one in to small poori . The rolled out poori shaped dough should be thick, do not roll it out too thin. The thickness should be twice as that of poori.
- Heat oil in a frying pan and deep fry the rolled out buns dough.Fry out until buns turns brown in color both sides. take out and drain on paper towel.
- Serve these Mangalore Buns as a breakfast or evening snack with any Chutney and enjoy. It is best served fresh but can be refrigerated for up to 4 days.