Mangalore Buns

Mangalore Buns is a mildly sweet, deep-fried poori which has a honeycomb texture inside.  It is a pure bliss to have this super tasty breakfast once in a while.

The main ingredient of this delicacy is Banana and curd. That is the reason it has the fragrance, little sour, melt in a mouth texture and a sweetish taste.

In Mangalore, each and every hotel in any nook and corner will offer this super yummy dish throughout the day as a snack. Usually, they serve this with coconut chutney or super thin dhal which is called as Thovve.

In our household, we relish this with Thovve. Thovve is nothing but cooked Toor dal boiled with slit green chillies, lots of asafoetida and salt and seasoned with coconut oil, mustard, and curry leaves.

Usually, buns are prepared by using all-purpose flour but I normally make this by using whole wheat as a healthy choice.

Ingredients:

Whole wheat flour – 3 to 4 cups

Curd – ½ cup

Sugar – 6 to 7 teaspoons

Salt – 1tsp

Cooking soda – 1 teaspoon.

Bananas – 4 (small variety)

Cumin seed – 1 tablespoon.

Coconut oil – 2 teaspoon.

Oil- to fry

Method:

• Take one mixing bowl; pour in curd, sugar, salt, cooking soda. Mix nicely in a circular motion by using your hand. When sugar dissolves, add in bananas and mash or add mashed bananas. Now add cumin.

• Starts making dough by adding Whole wheat flour or All-purpose flour or half and half, however, you prefer.

• -The dough should be little sticky, hope you are clear over here, if not please refer to the above picture and refer to my fingers.
• At this stage, pour in coconut oil and coat this on the outer side of the dough. Now keep this oil- applied dough a bigger container or in that same vessel by closing the lid.
• It should ferment, rise and becomes double. It will take almost 7 to 8 hours in normal weather. In cold areas, even more, time is needed. I keep it for almost 20 hours rising in Bangalore weather.
• Next day morning, Keep oil in a thick kadai for heating.
• When it becomes hot, take the fermented dough and keep it ready.
• Don’t mix or knead the dough. Take a small amount of dough, make this into ball and roll the ball into discs with thickness as shown in fig.4, by applying flour while rolling. (please refer to the above picture)
• Check the oil, if it is hot start frying buns.

• Slip the rolled disc into hot oil, when it comes up, immediately starts pressing from the back of the frying spoon. (please refer the picture no. 1) Now disc will fluff (No. 2) and fry nicely on both the sides.
• Serve these fluffy and soft buns either with Thovve (description given in the introduction) or coconut chutney.