My Food and travel memoir

Mangalore Buns: A Delightful Mangalorean Breakfast/Snack Dish

Mangalore buns are a unique and delicious dish that originated in Udipi, Mangalore, India. These thick fried pooris have a delightful combination of sweet and salty flavors, making them a perfect choice for breakfast or as a snack.

Traditionally, Mangalore buns are served with chutney. The chutney complements the soft and fluffy texture of the buns, creating a delicious taste.

I had the privilege of learning this delectable recipe from my aunt, Swarnalatha Shetty. Whenever I would stay at her place, she would prepare Mangalore buns for me, and I would eagerly look forward to devouring them.

Mangalore buns hold a special place in my heart as they have become one of my family’s favorite dishes. Their unique taste and nostalgic memories bring joy and satisfaction to every bite. If you haven’t tried them yet, I highly recommend giving Mangalore buns a chance to captivate your taste buds!

INGREDIENTS

Plain flour (Maida) – 2 ½ Cups

Ripe bananas – 2, medium sized

Sugar – 3/4th Cup

Soda Bicarbonate/Cooking soda – 1/4th Tsp.

Curd – 2 Tbsp.

Ghee/Oil – 1 Tbsp, melted

Salt  – 1/4th Tsp.

Oil for frying

METHOD

This recipe requires preparation one day in advance.

First, blend in a blender, bananas, sugar, soda, salt and curd and keep aside.

Next, sieve flour in a bowl. Now add the banana mixture little by little into the flour and start kneading well. Slowly incorporate all the flour. You will find dough getting sticky. But keep kneading it . You may not end up using all the banana mixture but try to incorporate most of the banana mixture. Keep kneading till it is soft, smooth and sticky.

Once you finish preparing the dough, pour the ghee/oil over the dough and knead it again for a minute and then cover the dough well and rest it for 8 hours or overnight.

Next day, knead the dough again and roll out small portions of dough into thick puri. Use little oil while rolling out to prevent puri sticking on the board.

Now heat the oil for frying the buns. Heat should not be too high. Slowly add the puri in the oil. Press over the puri to make it puff up. Once the side turns golden brown, turn the bun over to fry the other side. Once the bun is nicely coloured on both sides, remove and place it on paper towel.

Enjoy these sweet buns hot as breakfast or evening tea snack!

“Food is symbolic of love when words are inadequate.” 

Alan D. Wolfelt