Mangalore Buns

Mangalore Buns - a delicious savory usually eaten as a snack in the evening. The hot buns served with Sambar or Chutney reminds me of College canteens, Bobbariya hotel of Udupi, and even Krishna Vilas Hotel of Udupi. This is also called Banana Poori because it bulges but unlike poori a good buns is the one that has got mass in the center. This is highly unlikely with wheat in the recipe, yet, I think health is more important than the mass in the center of buns. :P

You will Need: 
Banana  - 1 Big and very ripe (just before it rots)
Wheat - 1 Cup
Maida - 1/2 Cup
Sugar - 3 tbsp
Curd - 2 tbsp
Baking Soda - 1/2 tsp
Salt to taste
Oil for frying

You will have to:
Mash bananas with a hand and make a paste
Add Sugar, Salt, Curd, Baking Soda. Give it a mix
Add Wheat & Maida to make a dough a little more softer than the Chapathi dough
Cover a wet cloth over the dough and rest it for 5-9 hours. (Generally overnight)
Make 15 portions of the dough
Roll each portion into round balls
Roll these balls into flat round sheets like Poori but only thicker (1/4th inch)
Heat oil in a Pan and fry these till golden brown on both sides
Serve it hot or cold
This can be stored for a couple of days too

Skill Level: Intermediate to difficult

Makes: about 10 -15 buns

Preparation time: 30 minutes

Resting time: 5-9 hours

Frying time: 30 minutes

Goes well with: Coconut chutney & Sambar

Tips: 

(i) Use your hand to mash the bananas. Don't use a mixer or blender. 

(ii) This recipe can be done using only Maida or only wheat flour. Only the texture changes, the taste remains the same. 

(iii) Testimony of a good buns is to have mass in the center of buns. 

You might also like: 

• Beetroot Cutlet
• Goli Baje (Mangalore Bajji)
• Bread Masala