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Manglore Buns
Sapana Behl
A soft, fermented banana sweet buns from Mangalore region of Karnataka with some chutney or saagu is perfect for a nice and delicious weekend breakfast.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Resting Time
8
hours
hrs
Total Time
30
minutes
mins
Course
Breakfast
Cuisine
Indian, South Indian
Servings
4
People
Ingredients
1x
2x
3x
2
cups
plain flour
2
bananas
1
tablespoon
sugar
1/2
cup
yogurt
1
teaspoon
baking soda
1
teaspoon
salt
1
teaspoon
cumin powder
oil for frying
Instructions
In a mixing bowl sift flour, salt, soda, and sugar. Add cumin powder and set it aside.
In another mixing bowl mash the bananas with fork or back of the spoon. Add yogurt to the banana mash and mix well.
Add the sifted flour mixture into the banana mixture and combine well. Knead a smooth dough, add a little water if required.
Apply some oil on the dough, cover and let it rest for about 6-8 hours or overnight.
Heat oil in a pan or wok on low to medium heat.
Divide the dough into 10-12 equal lemon size balls. Roll each ball into a small round like poori but slightly thicker than poori.
Fry in oil until puffy and golden from both sides. Drain on paper towel and serve with coconut or tomato chutney.
Notes
Make sure to roll the Mangalore buns slightly thicker than roti or poori.
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#cookingwithsapana
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