Sweet Mangalore Buns( Banana Buns)
A popular, delicious South Indian sweet fried bread made using overripe bananas, maida (all-purpose flour), curd, and aromatic spices like cumin and ajwain. Fermented for 12–15 hours to achieve a soft, fluffy texture, these golden-brown buns are perfect for a hearty breakfast or an evening tea-time snack.
Ingredients
- 2 Overripe bananas (ಹಣ್ಣಾದ ಬಾಳೆಹಣ್ಣು)
- 1 cup Sugar (ಸಕ್ಕರೆ)
- 2-3 tbsp Curd / Yogurt (ಮಸರು)
- 1 tsp Ajwain / Carom seeds (ಅಜ್ವೇನ)
- 1 tsp Cumin seeds (ಜೀರಿಗೆ)
- A pinch of Cooking soda (ಅಡುಗೆ ಸೋಡಾ)
- A pinch of Salt (ಉಪ್ಪು)
- Maida / All-purpose flour (ಮೈದಾ ಹಿಟ್ಟು - as required for dough consistency)
- Cooking oil for deep frying (ಎಣ್ಣೆ)
Instructions
- Mashing Bananas
Peel and mash the 2 overripe bananas thoroughly in a plate using your hands.
- Mixing Sugar
Add 1 cup of sugar to the mashed bananas and mix/mash well until completely dissolved.
- Adding Spices & Curd
Mix in a small amount of curd for tartness, followed by ajwain, cumin seeds, cooking soda, and a pinch of salt.
- Kneading the Dough
Gradually add maida flour little by little, kneading it into a soft yet slightly firm dough that is suitable for rolling. Add about 1 spoon of oil towards the end to smooth the dough.
- Fermentation
Transfer the dough into a container, cover with a lid, and let it rest and ferment for 12 to 15 hours.
- Rolling
After resting, take portions of the dough, apply a little dry maida if needed to prevent stickiness, and pat/roll them into thick circle discs (similar to puri or small thick rotis).
- Frying
Heat sufficient oil in a deep frying pan. Carefully slide the rolled dough into the hot oil on medium flame. Press gently with a slotted spoon so it puffs up nicely, then fry both sides on medium-low flame until golden brown and crispy.
- Serving
Remove and drain excess oil on a plate. Enjoy hot with tea or chutney!