Japanese-Spiced Mangalore Buns: A Fluffy, Fermented Delight
6 hours 20 minutes
1072 reads
About Japanese-Spiced Mangalore Buns: A Fluffy, Fermented Delight
Inspired by a legendary South Indian breakfast spot near Bangalore's Bull Temple, I've created a unique twist on the Mangalore Bun, a delicious steamed bun that's anything but your average baked bread. My version incorporates the subtle sweetness and wholesome goodness of Japanese 'Oo Mugi' barley flour, creating a truly unforgettable fusion of flavors.The secret lies in the well-fermented dough, resulting in incredibly soft and fluffy buns. These aren't fried like traditional pooris; they are gently pan-fried to golden perfection, yielding a delightful texture.This recipe perfectly balances the savory spices of South India with the delicate earthiness of Japanese barley, offering a unique culinary experience you won't want to miss. Get ready to impress your family and friends with these easy-to-make, flavorful buns!
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Recipe Time & More
Prep6 hours
Cook20 minutes
Total6 hours 20 minutes
Ingredients
Wet Ingredients
- 1/2 cup Banana mashed pulp, ripe
- 1 cup Sugar granulated
- 2 tbsp Yogurt sour curd
- 1 tbsp Coconut Oil
- 1/2 tsp Ghee
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1/4 cup Barley Flour japanese 'oo mugi' flour, or substitute with another type of barley flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt or to taste
- 1 tbsp Fennel Seeds
Other
- Vegetable Oil as needed, for frying
Instructions
Prepare the Dough
- In a large bowl, combine the mashed banana, sugar, salt, yogurt, coconut oil, and ghee. Mix well until thoroughly combined.
- In a separate bowl, whisk together the whole wheat flour, barley flour, baking soda, salt, and fennel seeds.
- Gradually add the dry ingredients to the wet ingredients, mixing until a slightly sticky dough forms.
- Rub a small amount of ghee on the outside of the dough ball to prevent sticking, cover, and let it ferment for at least 6 hours in a warm place.
Shape and Fry the Buns
- Once fermented, divide the dough into 8 equal-sized portions.
- Roll each portion into a 1-inch thick disc. It should not be thin like a chapati.
- Heat vegetable oil in a large skillet or pan over medium heat.
- Carefully place the dough discs in the hot oil and fry until light golden brown on both sides, flipping halfway through.
Serve
- Remove the buns from the oil and drain on paper towels.
- Serve hot. Enjoy!
Recipe Notes
Expert Tips for Perfect Mangalore Buns
- Fermentation is Key: The longer you let the dough ferment (up to 8 hours), the lighter and fluffier your buns will be. Warmth helps speed up the process.
- Don't Overwork the Dough: Gently mix the ingredients to avoid a tough texture. Overmixing develops gluten, resulting in a denser bun.
- Oil Temperature Matters: Medium heat is crucial. Too high, and the buns will burn before cooking through; too low, and they'll absorb excessive oil.
- Adjust Sweetness: If you prefer less sweetness, reduce the sugar by 1-2 tablespoons.
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Recipe Nutrition
Calories: 480kcalCarbohydrates: 79gProtein: 4gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 142mgFiber: 1gSugar: 50g
Sai Priya
Articles: 34
4 Comments
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This looks so appealing! Thanks for sharing.
This looks amazing! Thanks for sharing.
This is so inspiring! Can’t wait to cook it.
This looks incredible! I need to try it.