Wast is Indian Culture so is food cusine unique in each direction of the country. Mangalore being located on the coastal region of Southern India has some of its food specialties like its state of entire Karnataka. Bananas grown on these coastal regions have a different sweet taste. Some Mangalorean invented this very nice recipe made from regions special bananas and name this dish as Mangalore Buns. As the saying goes in kannada KAI KESARADARE BAI MOSARU meaning if you work hard you will reap well, you need to put some extra efforts in making this Mangalore Buns. Please use the regular ripe banana of longish variety close to Giant Cavendish family of bananas (known as Pach Bale Hannu in Kannada). The more ripe and sweet the banana is, tastier the Buns will be. Mashing bananas by hand is very much important in order to get the best out of buns. Never try to short cut this recipe. I am sure you will get accolades after your family relishes your hand made Mangalore Buns.
Mangalore Buns Ingredients:
- Banana – 2
- Sugar – 1 and 1/2 cups
- Curd / Yoghurt – 1/2 cup
- Salt – 1/4 tsp
- Cooking or Baking Soda – 1/4 tsp
- Maida / All Purpose Flour – 2 cups or use more if needed
Fermentation of the dough : 24 hrs
Time to Prepare: 20-30 mins
How To Make Mangalore Buns:
- Take a vessel with peeled banana in it. Mash the Banana with your hand until you have a really smooth banana paste. Do not attempt to grind the banana pieces in a mixer grinder since that will make the Buns to become really hard upon frying. Squeeze with your hand only.
- To the banana paste, add Sugar, Curd, Soda and Salt and mix it well. Leave this mixture for half an hour – helps the sugar granules to dissolve properly.
- Once you feel the Sugar has dissolved well, add Maida slowly spoon by spoon as the Maida gets absorbed into the paste. Again, do not attempt to add all the Maida at once. Add Maida to the Banana paste only as much as the paste can absorb, incrementally and finally arrive at dough like chapatti/poori dough. Do not add water at all while preparing the dough. If you find the mixture to be still a bit liquid then add more Maida. The dough should be as thick as Chapati dough.
- Keep this dough for full 24 hr – one whole day and night in fact. The dough becomes fluffy and soft with good fermention.
- Next day, make small balls from the maida dough and roll each one out into small round poori shape with the help of a chapati roll. The rolled out poori shaped dough should be thick, do not roll it out too thin. The thickness of rolled out dough should be almost 2 times that of poori or 3 times that of chapati.
- Heat the oil in frying pan. Slowly leave the rolled out Buns dough into the pan and deep fry. Fry out until the Buns turns brown in color as shown in image.
- You can have Buns with chutney or on its own like evening snacks. Once you get a hang of this, you will find that this is one of the tastiest snacks that everyone can enjoy.