Mangalore Buns/Banana Buns Recipe

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Directions

• Peel the skin off the bananas and mash the banana using a fork.
• In a bowl add salt, cumin seeds, yogurt, sugar, baking soda, and the smashed bananas and mix it well and make a smooth paste out of it.
• Add maida and make a soft dough and coat the dough with a tsp of oil, keep it aside in an air tight container for overnight or at least for 4 hours.
• Next morning pinch small balls and roll to puri size and dust with some maida if it turns sticky and makes sure to keep it slightly thick than puris and roll them into small round shapes.
• Deep fry the buns like puris and fry out until buns turn golden brown in color from both sides.
• Drain over absorbing paper to remove excess oil.
• Serve the Mangalore buns with chutney.

• Use ripen the bananas it taste better
• Better if you use ripened bananas that make the buns soft and fluffy
• Add maida to make it smooth soft dough.
• Fermentation is must or else your buns will not taste great.

Meghna Nath