Mangalore buns, also known as Sweet Banana Buns or Banana Puri, are a popular snack in the coastal city of Mangalore, Karnataka, India. These fluffy, deep-fried buns are a favorite among both locals and visitors because of their unique sweet and savory flavor. We have shared with you a whole, step-by-step recipe of how to make Mangalore buns at home, as well as information about its cultural significance and history.
What are Mangalore Buns?
Mangalore buns are soft, fluffy, deep fried treats from ripe bananas, flour, and yoghurt. They have a slightly sweet flavour due to the bananas. They are traditionally enjoyed as a breakfast item or evening snack. The buns, which are famous in Mangalore for their unique flavour and texture, also separates them from other Indian treats. Mangalore buns, which have a crispy outside and a soft, pillowy center, are a staple of the cuisine of the area and are typically consumed with a cup of tea or coconut chutney.
How to Make Mangalore Buns at Home
Ready to bring the taste of Mangalore to your kitchen. Here’s a simple, step by step guide to making Mangalore buns at home.
Ingredients
To make Mangalore buns, you will need the following ingredients:
- Two ripe bananas
- 2 cups all-purpose flour or maida
- Two tablespoons sugar (adjust according to taste)
- 1/2 cup yoghurt or curd
- 1/2 teaspoon baking soda
- A pinch of salt
- One tablespoon of ghee or melted butter
- Oil for deep frying
- Optional additions: A pinch of cumin seeds and 1/2 teaspoon cardamom powder for extra flavour.
Equipment
To make Mangalore buns, you’ll need:
- A mixing bowl
- A rolling pin
- A frying pan or deep fryer
- A slotted spoon
- Paper towels for draining excess oil
Mangalore Buns Recipe – Instructions
- Prepare the Dough:
- In a mixing bowl, pulp the ripe bananas until they form a smooth paste.
- Add sugar, yogurt, baking soda, salt, and ghee in mashed bananas and mix well.
- Slowly add the flour, mixing until a soft, sticky dough forms. The dough should be soft but not too wet.
- Cover the dough with a moisture cloth and let it rest for at least 4-6 hours or overnight. This allows the dough to ferment, giving the buns their softness and flavour.
- Shape the Buns:
- After the dough has rested, knead it lightly for a few minutes.
- Divide the dough into small lemon sized balls.
- Roll out each ball on a soft floured surface to about 4-5 inches in diameter. The thickness should be similar to that of a puri (thin, yet not too thin).
- Fry the Buns:
- Heat oil in a deep frying pan with medium heat. Ensure the oil is enough hot by dropping a small piece of dough into it, if it rises to the surface quickly, the oil is ready.
- Gently slide one rolled out bun into the hot oil. Fry until it puffs up and shows in golden brown, flipping occasionally to ensure even cooking.
- Remove the fried bun using a slotted spoon and place it on top of the towels to drain excess oil.
- Repeat the process with the remaining dough.
- Serve and Enjoy:
- Serve the Mangalore buns hot with coconut chutney, or enjoy them with tea or coffee.
Tips for Perfect Mangalore Buns:
- Use Overripe Bananas: Overripe bananas add natural sweetness and softness to the buns.
- Resting Time: Allow the mixed dough to rest for the recommended time to achieve the perfect texture.
- Temperature Control: Maintain medium heat while frying to ensure the buns cook evenly and do not absorb excess oil.
Why Mangalore Buns Are Famous
For its Unique Taste
Mangalore buns stand out for their unique flavour, a delightful combination of banana sweetness and yoghurt tang. Their soft and fluffy texture and a hint of cardamom or cumin make them versatile enough to be enjoyed as a special snack or with savoury dishes like chutney or sambar. Their distinct taste is a treat for the palate and a comforting reminder of home for many Mangaloreans.
What Is The History Behind Mangalore Buns?
The cultural and food traditions of the coastal Karnataka region are the source of Mangalore buns. The Udupi Brahmins, who are known for their creative vegetarian cooking, are thought to have invented these buns first. The recipe’s use of bananas is probably a result of the area’s many banana farms. Mangalore buns were a common snack in local, popular restaurants and homes over time. Their delicious flavor and simple preparation won them over. Nowadays, people of all ages love them and they are a fundamental component of Mangalore’s street food culture.
FAQ
How Many Calories are in Mangalore Buns?
One Mangalore bun contains approximately 150-200 calories, depending on the size and the ingredients used. The calorie measure can vary based on the oil absorbed during frying.
What are the Other Names of Mangalore Buns?
Mangalore buns are also known as “Sweet Banana Buns,” “Banana Puri,” or simply “Buns Puri.”
Is Mangalore Buns Good for Health?
While Mangalore buns are delicious, they are deep-fried and contain sugar, so they should be enjoyed in moderation. However, they provide some nutritional benefits from bananas, such as potassium and fibre.
What are the Different Types of Buns?
Apart from Mangalore buns, other popular types of buns include:
- Stuffed buns (filled with savoury fillings like potatoes or paneer).
- Plain buns.
- Sweet buns flavoured with coconut or raisins.
How Long Do Mangalore Buns Last?
Mangalore buns can last up to 2 days when stored in an airtight box at room temperature. They are good enjoyed fresh but can be reheated in a toaster or oven.