Kitchen Recipe Collection
Indian Mangalore Buns
Sweet, soft, fluffy, and mildly spiced deep-fried bread made from overripe bananas, yogurt, and flour. A coastal Karnataka specialty.
- Prep
- 480 min
- Cook
- 20 min
- Total
- 500 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- overripe bananas
- all-purpose flour (maida)
- yogurt
- sugar
- cumin seeds
- baking soda
- salt
- oil for frying
Equipment
- Mixing bowl
- Rolling pin
- Deep wok (kadai)
Instructions
- 1
Mash Bananas
Peel the overripe bananas and mash them thoroughly in a large mixing bowl until smooth and liquid-like.
- 2
Add Wet Ingredients
Add sugar (adjust based on banana sweetness), yogurt, a pinch of salt, and baking soda to the mashed bananas.
- 3
Add Flavorings
Add whole cumin seeds (which provide a wonderful savory contrast) and mix everything well.
- 4
Add Flour
Gradually add the all-purpose flour (maida) in batches.
- 5
Knead Dough
Knead into a soft, slightly sticky dough. Do NOT add water; the moisture from the bananas and yogurt is enough.
- 6
Ferment
Cover the dough with a damp cloth or lid and let it rest/ferment in a warm place for 8 hours or overnight.
- 7
Re-knead
The next morning, the dough will be puffy and softer. Punch it down and knead briefly with oiled hands.
- 8
Portion
Pinch out lime-sized balls from the dough.
- 9
Roll
Roll them out into circles. They must be rolled slightly thicker than a standard poori, otherwise they won't become soft and bun-like.
- 10
Heat Oil
Heat oil in a deep kadai. Check if it's hot enough by dropping a tiny piece of dough; it should rise immediately.
- 11
Fry
Slide the rolled bun into the hot oil. Nudge it gently with a slotted spoon until it balloons up completely.
- 12
Serve
Flip and fry until both sides are a deep golden brown. Drain on paper towels and serve warm with a spicy coconut chutney.
Cooking Tips
- The bananas MUST be overripe (blackened skin) for the right sweetness and aroma.
- The overnight resting time is non-negotiable. This ferments the dough and creates the bread-like fluffy interior.
Variations
- Whole Wheat Buns: Substitute half the maida with whole wheat flour (atta) for a denser, healthier bun.
Chef's Notes & Storage
- The pairing of a sweet banana bun with spicy coconut chutney is a signature flavor profile of Udupi-Mangalore cuisine.
Nutrition Estimate
340 calories · 6g protein · 55g carbs · 12g fat · 3g fiber per serving
