Mangalore Buns

I am sure every Manglorean loves this dish "Mangalore Buns" These are available in almost all restaurants, canteens in Mangalore region. My mom used to make them at least 1 once a week during our school days in coorg. We used to eat them almost every other day in our Agnes college canteen.. I love them a little sweeter & mostly this is made semi sweet. Its served with chutney or Sambar in the hotels. I love to eat them as it is. This recipe is already posted in my blog & then I dint have a canon, so most of my old post pictures are taken from my phone camera. I thought of clicking some pictures & revisting this post.

For the recipe click here

 

 

 

Mangalooru Buns

This is one of my fav snack. This snack is mangalore speciality and I used to eat these almost every other day in our college canteen. My mom used to make them for breakfast & sometimes for evening snack. In coorg its very cold so my mom would mix this at night & keep it overnight to puff up. In the mornings she would fry them & the house would smell so good. Its a very easy recipe & use over ripe bananas. Make sure the Bananas are sweet or else the taste of Buns will differ. 

Makes: 15 Buns

Making time: 4- 8 hours

Cooking time: 2 mins

Ingredients:

• 2 cups Maida, all purpose flour & a little extra for binding
•  2 riped bananas
• 1/2 CUP Sugar
• 1/2 Tspn of baking soda
• 2 tbsp yogurt
• salt per taste
• 1/2 T spoon cumin seeds
• 1/2 Tspn Sesame seeds (optional)
• 1 Tbsp oil for dough
• Oil for deep frying

Directions:

1.  Mash the Bananas with a fork to a smooth puree. Add in sugar & mix this well so that the sugar is well combined:
2. Now combine the rest of the ingredients. Add water only if required. You need to bring all this together to form a soft dough.
3. Once the dough is formed just pour 1 tbsp of oil & massage the dough around with this.
4. Cover the dough with a kitchen towel & rest it in a warm place for at least 4 to 6 hours. The dough should double in size
5. Now punch in the dough to remove any excess air pockets. Take a small ball size dough & with a rolling pin roll them into small round shape. This should be 1/2 inch thickness.
6. Heat the oil & fry these in the hot oil for 1 to 2 mins on both sides. While frying make sure you keep pouring the hot oil on top of these buns (Like we do while frying Pooris)