Mangalore Buns By Chef Ajay Chopra
Mangalore Bun is a sweet fried bun that has its origin in the Udupi region of Karnataka. Chef Ajay Chopra shares the recipe in detail.Read More
For the buns
2 ripened bananas
3 tbsp powdered sugar
1/4 cup yogurt
1 tsp jeera
pinch of baking soda
1/2 cup water
2 cups maida (refined flour)
oil for frying
- In a bowl, mash the ripe bananas with a fork.
- Add powdered sugar, jeera, yogurt, baking soda, maida and a little water. Knead for 5 minutes or till the dough turns smooth. Grease the dough with some oil.
- Cover and rest the dough for 6-8 hours. After 8 hours, dust the dough with some maida/ aata and roll it slightly or give it a round shape with your hand.
- Deep fry the buns in hot oil until they turn golden brown from both sides.
- Dust the Mangalore buns with powdered sugar and serve with curries/ gravies or chutneys.
Mangalore bun is a soft fluffy bun made with bananas, sugar and all-purpose flour. It is a popular breakfast or a teatime snack in the Udupi- Mangalore region but is fast gaining popularity in the other parts of Karnataka. The Mangalore Buns are served with spicy coconut chutney and sambar, though they taste great without any accompaniment. The softness of the buns and the texture come out when the bananas added are ripe. One more secret ingredient is baking soda.
This versatile bun can be had with curry, chutney, pickle and even with the evening chai!