Start the day before. The fermenting alone is 6 hr, against 45 min of actual work.
Allergens in Mangalore Buns: milk, gluten.
Ingredients
Quantities for 12.
- 350g Maida
- 3, very ripe, mashed Bananathe riper and blacker the better
- 60g Sugar
- 3 tbsp Yogurt
- 1 tsp Cumin Seeds
- 1/2 tsp Baking Soda
- 500ml for deep frying Neutral Oil
- 1/2 tsp Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Despite the name they are puris, not bread. The dough must rest 6 hours or overnight, which is where the flavour comes from.
- No water goes in at all. The banana and curd carry the dough.
Method
- Mash the bananas with the sugar until liquid, then mix in the curd, cumin, soda and salt.
- Work in the flour to a soft dough. Add no water.It will feel sticky at first. Keep working it and it comes together.
- Cover and rest 6 hours or overnight at room temperature. It will darken and smell faintly fermented.
- Roll into thick 10cm discs, thicker than a normal puri.
- Fry one at a time in hot oil, pressing gently with the back of a slotted spoon until it puffs, then turn.
- Drain and serve warm with coconut chutney.
Storage
Keeps 2 days in an airtight box at room temperature and stays notably soft, which is what they are known for.
Nutrition Good estimate
One serving of Mangalore Buns (112 g) is about 263 calories, or 235 calories per 100 g.
Low protein: 4 g a serving, 6% of the calories
| Per serving112 g | Per 100 g | |
|---|---|---|
| Calories | 263 kcal | 235 kcal |
| Protein | 4.1 g | 4 g |
| Carbohydrate | 49.1 g | 44 g |
| of which sugars | 17.1 g | 15 g |
| Fibre | 2.0 g | 2 g |
| Fat | 6.5 g | 6 g |
| of which saturated | 0.7 g | 1 g |
| of which unsaturated | 5.1 g | 5 g |
Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · No onion no garlic recipes · Karnataka recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.