Mangalore Banana Buns: Sweet & Fluffy South Indian Treats
4 hours 25 minutes
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About Mangalore Banana Buns: Sweet & Fluffy South Indian Treats
Imagine sinking your teeth into a warm, fluffy, spiced bun, bursting with the sweetness of ripe bananas. These Mangalore Banana Buns, a South Indian delicacy, are the perfect breakfast treat or anytime snack, offering a unique flavor adventure.Made with overripe bananas and a hint of warming spice, these deep-fried delights are incredibly easy to make. This recipe guides you from fermenting the dough to achieving that perfect golden-brown crust.Enjoy these delectable buns warm with a tangy chutney, a savory curry, or simply with a comforting cup of tea or milk. Prepare to be transported!
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Recipe Time & More
Prep4 hours 15 minutes
Cook10 minutes
Total4 hours 25 minutes
Ingredients
For the Dough
- 1 Large Banana overripe
- 1 cup Whole Wheat Flour (or all-purpose flour), whole
- 1/4 cup All-Purpose Flour
- 1 1/2 tbsp Sugar (adjust to taste)
- 1/4 tsp Baking Soda
- 1 1/2 tbsp Yogurt
- 1/2 tsp Cumin Seeds
- 1 pinch Salt
- 2 tsp Vegetable Oil (for the dough)
For Frying
- Vegetable Oil (for deep frying)
Instructions
- Mash the overripe banana in a bowl using a fork or puree it briefly in a blender or food processor until smooth.
- In a mixing bowl, sift together the all-purpose flour, whole wheat flour (if using), and baking soda. Sifting aerates the flour, resulting in lighter buns.
- Whisk in the sugar, salt, and cumin seeds until evenly distributed.
- Add the mashed banana and yogurt to the dry ingredients. Knead for 7-8 minutes until a slightly sticky dough forms. Incorporate the 2 teaspoons of oil and continue kneading until the dough is smooth and soft. Do not add water.
- Lightly coat an airtight container with oil. Place the dough inside, coat it with the oil, and cover tightly. Let it ferment in a warm place overnight or for at least 4 hours.
- Once fermented, the dough will be soft and airy. Gently knead it to release any air bubbles. Divide the dough into small balls.
- On a lightly floured surface, roll each ball into a small, slightly thick disc, similar to a poori but a bit thicker.
- Heat sufficient vegetable oil in a deep, heavy-bottomed pan for deep frying. Fry the banana buns in batches until golden brown on both sides.
- Remove the buns and place them on a paper towel-lined plate to absorb excess oil.
- Serve the Mangalore Banana Buns hot. Enjoy them with chutney, saagu, or simply with milk or tea. Store leftover buns in an airtight container for up to 2-3 days.
Recipe Notes
Good To Know
- Do not overmix the batter; small chunks of banana are desirable.
- Kneading is crucial: roll, push, and fold the dough until it comes together.
- Adding 2 teaspoons to 1 tablespoon of oil at the end helps create a smooth dough without adding extra flour.
Expert Tips
- For a richer flavor, use overripe bananas.
- If the dough is too sticky, lightly grease your hands with oil before kneading.
- Adjust baking time depending on your oven and the size of the buns. Check for doneness with a toothpick – it should come out clean.
Storage Instructions
- Store leftover buns in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.
- To reheat, thaw frozen buns overnight in the refrigerator or microwave them briefly.
Also See
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Recipe Nutrition
Calories: 199kcalCarbohydrates: 39gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 1mgSodium: 83mgPotassium: 239mgFiber: 4gSugar: 9gVitamin A: 32IUVitamin C: 3mgCalcium: 24mgIron: 2mg
Antara Navin
Articles: 28
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This looks so good! Can’t wait to cook it.
This looks incredible! I need to try it.
This looks so good! Can’t wait to cook it.
Wow, this looks fantastic!
I love eating these mangalore buns