Mangalore Buns are a popular and delicious breakfast dish from the coastal region of Karnataka, India. These sweet and fluffy deep-fried bread-like buns are often served with chutney or sambar. Here’s a detailed recipe for making Mangalore Buns:
Ingredients:
For the Dough:
- 2 cups all-purpose flour (maida)
- 1 ripe banana, mashed
- 1/2 cup yogurt (curd)
- 1/4 cup sugar
- 1/4 cup ghee (clarified butter)
- 1/2 teaspoon baking soda
- A pinch of salt
For Deep Frying:
- Oil for frying
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine all-purpose flour, mashed banana, yogurt, sugar, ghee, baking soda, and a pinch of salt.
- Mix the ingredients well to form a smooth and soft dough. You can use your hands to knead the dough. If the dough is too sticky, you can add a little more flour.
- Let the Dough Rest:
- Cover the dough with a damp cloth and let it rest for about 2-3 hours. This allows the dough to ferment and rise.
- Divide the Dough:
- After the resting period, the dough should have doubled in size. Punch down the dough to release any air bubbles. Divide the dough into small lemon-sized balls.
- Rolling the Buns:
- Take each ball of dough and roll it into a small disc using a rolling pin. The thickness should be around 1/4 inch.
- Deep Frying:
- Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully slide in the rolled buns, one at a time.
- Fry until the buns puff up and turn golden brown on both sides. Use a slotted spoon to flip the buns for even frying.
- Remove the fried buns and place them on a paper towel to absorb excess oil.
- Serve:
- Mangalore Buns are best enjoyed hot. Serve them with coconut chutney, sambar, or a side of your choice.
- Storage:
- Mangalore Buns are best eaten fresh, but you can store them in an airtight container for a day or two. Reheat in an oven or on a skillet before serving.
Enjoy your homemade Mangalore Buns!
