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Mangalore Buns
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Mangalore Buns Recipe By Chef Ajay Chopra

Mangalore Buns Recipe

Ajay Chopra

Ajay Chopra

Mangalore Bun is a sweet fried bun that has its origin in the Udupi region of Karnataka. Chef Ajay Chopra shares the rec ... Read More

Preparation Time

Preparation Time

10-15 Min

Cooking Time

Cooking Time

5 Min

Meal Type

Meal Type

snack

Difficulty

Difficulty

MEDIUM

Ingredients For Mangalore Buns Recipe

  • 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

How to make Mangalore Buns Recipe?

  1. In a bowl, mash the ripe bananas with a fork.
  2. 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.
  3. 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.
  4. Deep fry the buns in hot oil until they turn golden brown from both sides.
  5. Dust the Mangalore buns with powdered sugar and serve with curries/ gravies or chutneys.

View Step by Step Recipe

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In a bowl, mash the ripe bananas with a fork.

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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.

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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.

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Deep fry the buns in hot oil until they turn golden brown from both sides.

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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!