Name: Mangalore Buns
Prep time: 30 min
Cook time: 20 min
Total time: 530 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup All-Purpose Flour, maida; ½ Banana, overripe, peeled; 1½ tbsp Indian-Style Yogurt, sour curd preferred; 1 tbsp Sugar, powdered; ½ tsp Cumin Seeds, slightly crushed; ⅛ tsp Baking Soda, essential for puffing; ¼ tsp Salt, to balance sweetness; 1 cup Cooking Oil, for deep frying

8 hr 50 mintotal

50 min hands-on8 hr hands-off

Prep 30 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: None

Add to your week

Ingredients

1 cupAll-Purpose Flourmaida
½Bananaoverripe, peeled
1½ tbspIndian-Style Yogurtsour curd preferred
1 tbspSugarpowdered
½ tspCumin Seedsslightly crushed
⅛ tspBaking Sodaessential for puffing
¼ tspSaltto balance sweetness
1 cupCooking Oilfor deep frying

Quantities are for 2 servings.

Includes overnight fermentation; active mixing, rolling, and frying is shorter.

Method

In a mixing bowl, mash the overripe banana with a fork until smooth and mostly lump-free.
Add the curd, sugar, cumin seeds, baking soda, and salt to the mashed banana. Whisk well.
Add the all-purpose flour gradually and knead into a soft, slightly tacky dough. Add extra water only if the dough is too dry.
Coat the dough lightly with oil, cover with a damp cloth, and rest overnight in a warm spot.
After fermentation, knead the dough briefly. Divide into lemon-sized balls and roll into discs thicker than standard puris.
Slide one disc into medium-hot oil and press gently with a skimmer until it puffs. Fry both sides until golden brown.

How to tell it's done

The buns should be deep golden outside, lightly crisp at the edge, and thick, soft, and spongy inside.

Getting it right

Tip

Use very ripe bananas with black spots. They bring the sweetness, moisture, and light banana flavor Mangalore buns need.

What to serve it with

Serve warm or at room temperature with coconut chutney to balance the gentle sweetness.

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