Mangalore Buns are a super simple snack that uses up your overripe bananas. They work perfectly as breakfast or with tea in the evening.
Mangalore Buns are a super simple snack that uses up your overripe bananas. My first encounter with Mangalore buns was when I was in hostel, in school.
But it was only when I was studying in Manipal that I learnt how to make it. (P.S. until that I didn’t even know it was made from bananas!)You can eat with sambhar, chutney or even just a cup of hot coffee will do. For those wondering how I reached Manipal, this post is being written by Nivedita
Nivedita is a chef from Manipal University and joined Sinamon and me about a year ago. Mainly to help with consulting and other works. But considering the current circumstances of quarantine and the need for churning recipes faster is helping me out with the #CookTogetherAtHome project too.
You will see recipes from her too now and then her for the next 10 days. And let me assure they are delicious and 100 per cent foolproof.
Mangalore Buns: Easy & Delicious Breakfast
- 2 small bananas fully ripe
- 1/4 cup curd
- 1/4 tsp salt
- 3 tsp jaggery powder
- 100 gm whole wheat flour
- 2 tsp oil
- 1/4 tsp jeera roasted
- Oil for frying
- Mash the Bananas with salt and jaggery. Keep aside
- Add the curd and mix well
- Add flour, jeera and knead to a smooth dough
- Finally, add oil and knead for 30secs
- Let it sit for 20-30 mins.
- This dough can also be made the previous night and kept ready in the fridge too. (PS: works well overnight because it slightly ferments)
- Take out the dough, bring it to room temp, roll it out and fry like pooris.
- Serve hot with coffee, sambhar or coconut chutney