Mangalore buns / Banana buns

We went every year to a temple Idagunji near Honnavara in Karnataka. We used to drive down there and reach late of Saturday night just in time for dinner in the temple. The temple doors used to open by 6.30am. We were woken up by my mom at 6am to have a cold water bath and be at the temple when the doors open. The first "aarti" used to happen around 8am I think. By then I used to be dying of hunger. But I waited patiently through all this, only for the yummy breakfast we were going to have. Outside the temple were these small restaurants. I believe they are still there, probably now look a little better. And the one thing all of us ordered were Mangalore buns. The wait for them was totally worth it. They are till date the yummiest buns I've ever had. Now available almost everywhere, these banana buns are native to Mangalore. The best of these are still made along the coastal city. For some reason even a single bun is called "buns" :) Whatever they are called, the easy to make buns are awesome as breakfast or just snacks with tea. Today, they were lunch for me :)

Mangalore buns / Banana buns

Knead into a stiff dough

Roll it out

Deep fry in hot oil

Flip when one side browns

Remove from oil when both sides brown

Enjoy with chutney or just like that


Overripe bananas - 1/2 cup or 2 bananas
Curd - 2 tbsp.
Whole wheat flour or atta - 1 cup (Generally, maida is used. I used atta)
Powdered sugar - 2-3 tbsp.
Cumin seeds - 1/2 tsp
Baking soda - a pinch


Mash the bananas and add curd, sugar, salt, cumin seeds and baking soda to it
Mix well and add the atta.
Knead into a stiff dough.
Add more sugar if needed. I added the full 3tbsp as I like the buns sweet.
Cover and set it aside for 2 hours. If making it for breakfast, the dough can be kneaded and left in the fridge overnight.
Heat oil in a kadhai.
Divide the dough into small ball.
Roll it out using a rolling pin. They are generally puri sized.
Deep fry in oil until browned on both sides.

1 comment: