Shaswati Mangalore buns, also known as banana buns, are a popular breakfast dish originating from the coastal city of Mangalore in the Indian state of Karnataka. Despite the name, they are not traditional buns in the Western sense. Instead, they are a type of deep-fried bread that resembles a fluffy and mildly sweet puri or poori.
INGREDIENTS
1cup-240ml; 1tablespoon – 15ml ; 1teaspoon – 5ml;
For the buns dough:
– Banana (medium size) – 2 pieces
– Jaggery (gur) – 1 tbsp
– Sugar – 2 tbsp
– Fennel seeds – ½ tsp
– Curd (dahi) – 1 tbsp
– Baking soda – ¼ tsp
– Maida (All-purpose flour) – 2 cups (approximately)
– Salt to taste
– A drop of oil to grease the dough
For the Coconut Chutney:
– Coconut slices – ½ cup
– Coriander leaves – ¼ cup
– Green chili – 1 piece
– Sugar – ½ tsp
– Salt to taste
– Water – 3 tbsp
For tempering the chutney:
– Mustard oil – 1 tbsp
– Red chili – 2 pieces
– Mustard seeds – ¼ tsp
– Curry leaves – a bunch
How To Make Mangalore Buns
1. In a mixing bowl, mash the bananas until smooth. Add jaggery, sugar, and fennel seeds to the mashed bananas. Mix well until the jaggery and sugar dissolve. Leave them for 5 minutes.
2. Gradually add maida (all-purpose flour) to the banana mixture while kneading the dough. Add salt to taste.
3. Knead the dough until it becomes soft and pliable. If the dough is sticky, add a little more flour if required.
4. Grease the dough with a drop of oil, cover the bowl with a plate, and let it rest for 6 hours. This resting time will allow the dough to ferment slightly and develop flavors.
5. Meanwhile, prepare the coconut chutney. In a blender, combine coconut slices, coriander leaves, green chili, sugar, salt, and water. Blend until you get a smooth and thick chutney. Adjust the consistency by adding more water if needed. Transfer the chutney to a serving bowl.
6. In a small pan, heat mustard oil for tempering. Add red chilies, mustard seeds, and curry leaves. Let them crackle and release their aroma. Turn off the heat and pour the tempering over the coconut chutney. Mix well.
7. After 6 hours, the dough would have risen slightly. Take a small portion of the dough and shape it into a round. Repeat the process with the remaining dough.
8. Heat oil in a deep-frying pan or kadhai. Gently drop the round buns into the hot oil, taking care not to overcrowd the pan.
9. Fry the buns on medium to high heat until they turn golden brown on both sides. Remove them from the oil using a slotted spoon and place them on absorbent paper to remove excess oil.
10. Serve the Mangalore buns hot with the prepared coconut chutney.
Enjoy the delicious Mangalore Buns with coconut chutney as a breakfast or snack!
Here, you can read it in Bengali – ম্যাঙ্গালোর বানস
Our (Recipeonplate) mission is to share recipes in easy words with proper step by step cooking instructions, pro tips and accurate measurements. So that it can help both pro, occasional and novice home chefs. If you like our effort and want to support us, please share this recipe to your social media. We thank you for reading this recipe and hoping to see you again in our website.
