Mangalore Banana 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
- Oil
How To Make:
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.
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.
Banana Buns
this dish is amazing everyone should absolutely try it!! gd yaar!!
Love these Buns. I remember my Granny making it for me in my childhood days.
Love this recipe, i have one doubt how much salt must add to this? One pinch??
Chaitra – Thanks for reminding me. Just add 1/4 tsp of Salt to the dough during preparation. I have updated the Banana Buns recipe to include this information. – Hema
thank u so much for the recepie. I tried them and they came out perfect. Keep up the good work.
One suggestion I would like to give instead of rolling the buns with the rolling pin press it with hands..or else just roll it a little then spread it using hands. This way both the layers are of same thickness after frying.. they look similar to the hotel buns..and taste yummy.:D
Stumbled into your blog while trying to search for interesting, easy recipes for my kid’s birthday party.
This dish sounds interesting. What can be a side-dish for this one? Jam?
Lakshmi – I am not sure about the Jam although kids may be fine with it. The Mangalore Buns taste a bit sweetish by themselves and loved by many. It is generally served with the same Coconut Chutney that accompanies Dosa or Idli. Hope this helps.