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Thursday, April 13, 2017

Crispy Mangalore Buns Recipe





Mangalore buns is a deep fried soft, fluffy puris made using banana’s (usually over ripe one) and served as a breakfast or tea time snacks. This is the most popular dish loved by almost everyone among Udupi Mangalore people. This can be served along with spicy chutney and sambhar, but they also taste good without any accompaniment.

I was searching in web regarding how this bun was originated and then I found an article  in “The Hindu” newspaper. It was mentioned that Mangalore bun was originated by a group of cooks in the kitchens of Udupi in order to prevent disposal of over ripe banana’s. Many thanks to those who created this delicious dish.

Being a Mangalorean I feel very lucky especially when it comes to the matter of food. Mangalore and Udupi cuisine has introduced much delicious food which can be found all over India and in many parts of the world. Do try this authentic recipe of Mangalore Buns and also do check other recipes from Udupi cuisine such as chattambade(Chana dal vada), Golibaje, Biscuit Rotti, Raw Banana Fritters, Bread Bonda, Onion Pakoda.

Preparation Time : 20 min
Fermentation Time : 8 to 9 hours or overnight
Cooking Time : 20 minutes
Serves : 4

Ingredients:

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Over ripe Banana
पका केला
2 or 3
All purposes Flour
सभी उद्देश्य आटा / मेडा
2 cups or as required
Gram Flour
बेसन
1 tbsp
Cumin Seeds
जीरा
1 tsp
Baking Soda
बेकिंग सोडा
½ tsp
Sugar
चीनी
¾ Cup
Curd
दही
¼ Cup
Butter (Optional)
मक्खन
1 tsp
Salt
नमक
A pinch
Coconut Oil
नारियल तेल
For deep frying

Preparation :

Preparing the Dough:

1) In a mixing bowl add peeled over ripe banana and mash with fork or hand. Add Sugar to the mashed banana and mix it well.


2) Pour sour curd and combine thoroughly until all the sugar particles are dissolved completely. Check for sweetness and add If extra sugar if required.­


3)Also add salt, cumin seeds and baking soda mix again.


4)Put all purposes flour and gram flour together and start mixing to make dough. You should really have patience at this time as it keeps sticking to your hands and you may find difficult to knead.


5) Add extra flour if it is too sticky. Do not keep on adding flour as the dough will lose the flavor of banana and sweetness.


6) Add butter and knead again. The dough of buns will not be like chapathi dough. It will be sticky and more elastic.
So stop kneading at this point and cover it with a plate. Allow the dough to ferment for at least 8 to 9 hours or overnight.



Making Buns :

1) After fermentation dough will be little stiff. 


2)Sprinkle all purpose flour to your hand and take lemon size dough.


3) If you feel it is too sticky sprinkle some flour and give a round shape. With the help of rolling pin or hand roll them like poori’s.


4) Heat a kadai with coconut oil to deep fry the poori’s. Take one poori into hand and let it enter oil. Keep beating them gently with a fry ladle until it puff up.


5) Flip the poori when one side is crisp and light brown in color. Similarly fry the other side and transfer it on to absorbent paper.


6)Repeat the procedure to deep fry all the buns.
7)Serve hot buns with spicy coconut chutney and sambhar or plain.

                                                                        




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