Karnataka

Mangalore buns

Name: Mangalore buns
Prep time: 6 h
Cook time: 40 min
Total time: 6 h 40 min
Yield: 4 servings
Cuisine: Mangalorean
Ingredients: 2 1/2 cups maida (all-purpose flour, plain flour); 2 very ripe bananas peeled banana; 4 tbsp sugar; 1/4 cup curd (plain yogurt, natural yoghurt); 1 tsp cumin seeds; a generous pinch baking soda (bicarb soda, bicarbonate of soda); 1 tsp ghee; Cooking oil (vegetable oil), for deep frying (what gets absorbed); a pinch salt

Not a bun, not quite a puri. Ripe bananas made this decision.

40 minTime

9 gProtein each

mildSpice

6hPlan ahead. Soak for 6 hours first; the 40 minutes come after.

Why a puri is called a bun3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

553kcalsame

9 gproteinsame

3 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2½ cups

Banana2 very ripe bananas, peeled

Sugar4 tbsp

Curd (plain yogurt, natural yoghurt)¼ cup

Cumin seeds1 tsp

Baking soda (bicarb soda, bicarbonate of soda)a generous pinch

Ghee1 tsp

Cooking oil (vegetable oil)for deep frying (what gets absorbed)

Salta pinch

Method

6 steps

1Mash the bananas with the sugar until smooth.
2Add the curd, cumin, salt, baking soda and ghee, then the maida. Knead to a soft dough without adding water.
3Cover and rest 6 to 8 hours or overnight at room temperature.
4Divide into 12 balls and roll into thick discs, about a quarter inch.
5Fry in medium hot oil, pressing gently with the ladle, flipping once, until puffed and deep golden.
6Drain and serve warm with coconut chutney and sambar, or with tea.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Mangalore buns

Not a bun, not quite a puri. Ripe bananas made this decision.

40 minTime

9 gProtein each

mildSpice

6hPlan ahead. Soak for 6 hours first; the 40 minutes come after.

Why a puri is called a bun3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

553kcalsame

9 gproteinsame

3 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2½ cups

Banana2 very ripe bananas, peeled

Sugar4 tbsp

Curd (plain yogurt, natural yoghurt)¼ cup

Cumin seeds1 tsp

Baking soda (bicarb soda, bicarbonate of soda)a generous pinch

Ghee1 tsp

Cooking oil (vegetable oil)for deep frying (what gets absorbed)

Salta pinch

Method

6 steps

1Mash the bananas with the sugar until smooth.
2Add the curd, cumin, salt, baking soda and ghee, then the maida. Knead to a soft dough without adding water.
3Cover and rest 6 to 8 hours or overnight at room temperature.
4Divide into 12 balls and roll into thick discs, about a quarter inch.
5Fry in medium hot oil, pressing gently with the ladle, flipping once, until puffed and deep golden.
6Drain and serve warm with coconut chutney and sambar, or with tea.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mangalore buns

Make it your way

Ingredients

Method

Mangalore buns

Make it your way

Ingredients

Method

Make it a meal