I didn't knew about these Mangalore Buns until a decade back. I vaguely remember that I heard this name from one of my aunts when they were discussing about recipes but my mom never gave a thought to prepare it and we ignored it. When we had gone for a family trip to a few places in Karnataka, I finally got a chance to taste these Mangalore Buns for the first time. Do you remember my Bonda Juice recipe which I posted long back(almost few years back), even that recipe is inspired from my Mangalore trip.
Though Mangalore cuisine is predominantly non-vegetarian, it has various breakfast and snack options which tastes really good and I am kind of addicted to them. Few of my personal favorites from Mangalore are Goli Baje, Buns, Neer Dosa, Churmuri, Kadubu, Bonda Juice to name a few. 
The word 'Buns' associated with Mangalore Buns is quite misleading if you are hearing it for the first time, do not get confused with the regular baked buns. These buns are deep fried and made of mashed banana mixture and flour which is kneaded to a dough and fermented for a few hours. The fermentation process helps in getting these banana buns(pooris) a different bun like texture unlike the regular pooris. These are prepared mildly sweet and it tastes best with a very spicy Coconut chutney, they both complement really well.
Even TH loved these Mangalore Buns when he tasted for the first time and approved it as a regular breakfast item at our place.He does not like the deep brown color of it and hence I do not let them deep brown in color and remove them while they are light brown and cooked well.You can serve them for breakfast or a snack with a cup of tea or coffee.I hope I have tempted you enough to try this recipe, what are you waiting for?? try these delicious Mangalore Buns for a snack or breakfast in this rainy season and enjoy!!
Mangalore Buns Recipe:
Yields: 8-9 Buns
Prep time:10 mins | Cooking time:20 mins | Total time:30 mins + 5 hrs fermentation
Cuisine: Karnataka - India | Category: Snack/Breakfast
Ingredients:
1 1/2 All purpose four(Maida)
1 medium sized ripen Banana
3-4 tbsp slightly sour Curd
2-3 tbsp Sugar
1/2 tsp Cumin seeds(optional)
a fat pinch of Cooking Soda
2 tsp Oil
Salt to taste
extra flour, for dusting
Oil,to deep fry
Method:
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Peel and cut banana into pieces and grind it along with sugar.You can mash the banana nicely if you want. I prefer to grind it.The pulp should yield 1/2 cup approximately.(Make sure your sugar is fine variety like castor sugar,otherwise if it is granular grind it in mixer to a powder).
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Keep aside 1/4 cup flour and take the remaining flour(maida) in a bowl and add salt and cooking soda to it and mix well.
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Add curd, cumin seeds and gradually add banana puree and mix.Do not add all the pureed banana mixture at once,add slowly the required portion and mix.The mixture would be slightly sticky by the time you mix all the banana mixture in the dough.Do not add water while mixing,the moisture from the banana puree and curd is enough to bind the dough.Now add the remaining 1/4 cup flour which is kept aside and mix well.If the dough is sticky add 2-3 tbsp of extra flour and mix to get a fairly thick dough.Remember that the dough would loosen up a bit after the fermentation process.
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Now add the oil and gently knead the dough for 2-3 mins.
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Cover and leave it aside for 4-5 hrs. As I usually prepare this for breakfast I leave it overnight in the fridge and remove it in the morning and keep for 1-2 hrs outside.
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Heat oil in a deep curved pan and let it become hot.If you put a small pinch of dough it should raise to the top immediately,which indicated the oil is hot and ready for deep frying.
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Slightly knead the dough and divide the dough into 8-9 big lemon sized portions.
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Roll each portion by dusting it with flour into a 3-4" diameter thick disc,it should be thicker than the regular poori. Remove the extra dusting of flour by gently patting on the discs.
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Gently slide the rolled discs(pooris) into the hot oil and after few seconds try to press the middle portion of the disc gently with a slotted spoon,which helps to fluff up the bun(poori) nicely.
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Turn to the other side and fry until brown.These buns usually turn to dark brown in color very quickly,you can remove them when they are puffed up and light brown in color like I did or you can continue frying until they turn dark brown.
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Remove them with a slotted spoon on to a kitchen napkin.Follow the same process with the remaining buns,I usually fry only one at a time.
Serve them hot with spicy Coconut chutney and a cup of tea/coffee. You can even serve it with Sambar but for me Coconut chutney and Buns are best preferred combo.
Notes:
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Ideally Mangalore buns are prepared with plain flour(maida).If you like, you can even prepare the same with wheat flour or a mix of maida and wheat flour in the ratio of 2:1(maida:wheat flour) and prepare the dough.
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Use ripened bananas for this,you can use long variety or even smaller variety like Yelakki banana.
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You can even use freshly ground pepper powder to spice up the buns.I usually do not add it.
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If you like you can even add a pinch of cardamom powder while making dough.Cardamom complements the banana nicely,but I prefer buns very simple.
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Always prepare the coconut chutney extra spicy as the mild sweetness of banana buns tastes great with the spicier version of coconut chutney.
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It is ideal to leave it aside for 4-5 hrs for fermentation of dough which makes the buns get a nice texture.Alternatively you can refrigerate the dough overnight and take it out 1-2 hrs before in the morning you prepare them.
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Do not add water to the batter,the moisture from banana mixture and curd is enough to bind the dough.
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One can alter the amount of sugar according to your taste buds,but it tastes best when it is midly sweet.
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Mangalore Buns can be stored for up to a day or two. I usually finish it off by evening if I have left over buns, they taste even better by evening and makes a nice combination with a cup of tea or coffee.
