Mangalore Buns | Banana Doughnuts
Going by the name, you may think I have a bake recipe for you here. Well the buns I’m writing about aren’t baked but fried! Yes, that’s right! Banana bread/ cake aren’t the only solution to using over-ripe bananas. Next time make these Mangalore Buns! These spongy deep-fried dough packets can be enjoyed for breakfast or as an evening tea time snack.
This is a super simple recipe. Mix all the wet ingredients and sugar and slowly sift in the flour and baking powder. Add cumin seeds to the mix for that added zing in every bite. Knead the dough well without using any water and let it rest. Atleast 4 to 5 hours of resting time is needed. I usually knead the dough before going to sleep and rest it overnight, roughly for 8 hours.
Just before frying, roll lemon sized dough balls to roughly 5mm thick discs. Do not roll them too thin as you will then end up with crispy buns. Buns can be enjoyed as is or with coconut chutney and a simple sambar. Or, try the buns with Sheera (kesari bath). It’s an awesome combo! And do not forget the Kalladka-Tea. This banana rich goodness is from the city of Mangalore in the state of Karnataka, India.
Mangalore Buns
Ingredients
- 1 no. Overripe banana, large, (or 2 small ones)
- 2 to 3 tbsp Sugar
- ¼ cup Curds/Yoghurt
- 1 tbsp Ghee
- Salt, as acquired
- 300 gms All purpose flour, divided + more if needed
- 1 tbsp Baking powder
- 1 tbsp Cumin seeds
- Vegetable Oil, for deep frying
Instructions
Making the wet mix:
- In a mixing bowl, mash the banana/s. Add sugar, curds, ghee and salt. Mix well
Making the Dough:
- Sift 250 gms of flour along with the baking powder into the wet mix. Sprinkle the cumin seeds
- Mix well and knead without adding any water. Add some of the reserved dough if needed until we get a well binded dough that is not sticky nor too dry
- Cover the dough and rest it for around 8 hours or overnight
Rolling and Frying the Buns:
- Heat sufficient oil on medium high heat
- Roll the dough into lemon sized balls and roll them into 5 mm thick discs
- Once the oil is sufficiently hot, fry the rolled discs flipping them over every few seconds until a uniform brown colour is achieved all around
- Drain it out on a kitchen tissue. Serve hot!
Notes
- It is important to maintain sufficient thickness when rolling out the dough. If rolled as thin as pooris, we may end up with crispy buns
- Buns can be enjoyed as is or with coconut chutney and a simple sambar
- Alternate serving suggestion: try the buns with Sheera (kesari bath). It’s an awesome combo
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Followed your recipe and the buns turned out amazing!! Thank you so much for the detailed recipe and all the tips!
Thank you for the review Deepika. I’m happy to know that the Buns turned out amazing
This hit home! Tried a few recipes in the past and this one ends up being the keeper! Baking powder to soda definitely made that difference. Don’t know how, but if it works why question!? Thanks for sharing this with us!
Thank you Ruth for this lovely feedback! Glad you loved the recipe.:)
Can i use atta to prepare these?and store the dough for few days refrigerated?
I tried your recipe and it was perfect restaurant ones.
Thank you Viv for the lovely feedback. I’m happy that you loved the recipe. Coming to your question – Yes, you can use whole wheat flour instead of APF, but expect a denser result. Also, regarding refrigerating the dough, remember that the dough contains raw ingredients and hence please ensure it is absolutely free of moisture to prevent the risk of mold formation. Also, the colour of the dough will change as days go by but once fried it will be hardly noticeable. The safest and effective way to preserve it is by wrapping it tightly in cling-film and it can last upto a week, although I wouldn’t recommend leaving it refrigerated for that long. Do remember to bring the dough back to room temperature before frying.
Absolutely delicious. Great recipe. Not oily at all. Turned way better than expected. Thanks a lot jazz for sharing it
Thanks Ritika for the appreciation. Glad you loved the recipe.
I tried this recipe and buns came out really well. Soft and tasty! Reminded me of good old days back in Mangalore. The recipe is amazing. So glad i tried it. Thank you!
Thanks for trying the recipe Vinzee and for the feedback. Glad you loved making the buns
I tried this recipe and was very delighted with the outcome. Soft, pillowy buns!!!!I never tried buns with baking powder, always used baking soda. I could make out the difference. This recipe is a keeper!!!Thank you for sharing this recipe
Thanks Jesline for trying out the recipe and for this review. Much appreciated.