wellhealthorganic.com Mangalore Buns: Delightfully indulgent, Mangalore buns are a treat for the taste buds, marrying the sweetness of mashed bananas with the richness of flour, a hint of sugar, and a touch of ground cumin for a flavorful twist. Hailing from the culinary heartland of Mangalore in Karnataka, these sweet banana buns, also known as poori, hold a special place in the region’s gastronomic tradition.
Mangalore Buns
- Preparation Time: 10 minutes
- Cook Time: 30 minutes
- Leavening Time: 4 hours
- Total Time: 4 hours 40 minutes
- Cuisine: Indian, Mangalorean
- Course: Sweets
- Diet: Vegetarian
- Difficulty Level: Moderate
Ingredients:
- 1 medium-sized robusta banana or any ripe variety
- 3 tablespoons raw sugar or jaggery powder (adjust to taste)
- ½ teaspoon ground cumin
- 1 pinch of salt (optional)
- 2 pinches of baking soda
- 1 to 2 tablespoons yogurt (curd)
- 1.5 cups whole wheat flour or all-purpose flour, or a mix of both
- 1 teaspoon ghee or oil
- Oil for deep frying
Also Read: Bhakarwadi
Instructions:
Making the Dough:
- In a mixing bowl, combine the chopped banana and sugar, facilitating the mashing process. Alternatively, puree the bananas in a blender and then add sugar.
- Mash the bananas thoroughly.
- Add flour (whole wheat or all-purpose, or a combination), 1 tablespoon of yogurt, salt (if using), ghee, baking soda, and ground cumin to the banana mixture.
- Knead into a smooth dough. If the dough appears dry, add more yogurt as needed. The amount may vary based on the flour used. I used 2 tablespoons of yogurt for my dough.
- The dough will be slightly sticky. Apply some oil or ghee to your hands while kneading to prevent sticking. If the dough becomes too sticky, add a bit more flour and sugar accordingly.
- Cover the dough in a bowl and let it rest for 3 to 4 hours at room temperature, or refrigerate overnight (7 to 8 hours). To prevent drying, coat the dough with oil.
Frying the Mangalore Buns:
- After resting, lightly knead the dough.
- Divide the dough into small to medium-sized balls and roll each into a round circle or poori, about 4 inches in diameter. Maintain a medium thickness; avoid rolling them too thin.
- Arrange the rolled pooris on a tray or plate without touching each other, and cover with a kitchen towel until ready to fry.
- Heat oil for deep frying over medium to medium-high heat.
- Gently slide each poori into the hot oil. Fry until golden and puffed up, then flip using a slotted spoon.
- Fry the other side until golden and crisp, turning as needed for even cooking.
- Take care to prevent the buns from breaking in the oil.
- Once fried, remove the buns with a slotted spoon and drain excess oil on paper napkins.
- Fry the remaining buns in the same manner.
Serving Suggestions:
- Serve the Mangalore buns hot or warm, plain or accompanied by milk, tea, or coffee.
Also Read: Butter Naan
Notes:
- Adjust the sugar according to taste preferences and the sweetness of the bananas.
- This recipe can be made with whole wheat flour, all-purpose flour, or a combination of both.
- The dough should be smooth and slightly sticky.
- Maintain medium-hot oil temperature while frying.
- For vegan options, use plant-based yogurt and oil.
- The recipe can be scaled as needed.
- Enjoy the buns fresh for best flavor and texture.