Mangalore Buns - Banana Puri
Mangalore Buns or just Buns, in short, is a common streetside snack that you can enjoy in any season of the year.
Servings: 6 people
- 2 ripe banana
- 1 cup wheat flour/atta
- 1 cup maida/all-purpose flour
- 2 teaspoon cumin seeds
- 2 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ cup almond milk
- 2 teaspoon lemon juice
- 1 tablespoon oil
- Oil for frying
To prepare the dough, peel the bananas and the 2 teaspoons of sugar. Mash them with a fork into a fine paste.
To the same bowl, add all-purpose flour, wheat flour, baking soda, oil and cumin seeds. Mix well to get an even mix.
Now, add almond milk and lemon juice and mix well.
Knead it with your hands or a food processor to bring it to a dough consistency. Add in more flour if needed to bring to a wet but soft, sticky and slightly rubbery consistency.
Cover the dough completely with a damp cloth or plastic food wrap and allow it to rest at room temperature for 6- 7 hours.
Once the dough has rested for a minimum of 5-6 hours, it is ready to be made into buns. Generally speaking, the more the dough ferments, the better it is when you fry them.
Lightly knead the dough before you make buns. Make tiny lemon sized balls of the dough, roll it out a little using a rolling pin and a little flour, oil to dust. Don't flatten the balls too much, keep them thick. A 4-5” piece of puri makes a perfect puri.
In a deep fry pan, heat up the oil. Test for the ideal frying temperature by dropping a small piece of dough. If the dough emerges on top of the oil immediately, it means the oil's hot enough. Now, lower the flame to medium heat.
Dust excess flour off the rolled puris and fry them one by one on medium flame. As soon as you drop the puris into the oil they puff up beautifully, flip them over, keep them pressed under the oil for a few seconds and that helps the puri puff up even more.
Once they are cooked on both sides and are golden brown, remove the puri from the hot oil and place it in a bowl lined with a paper towel.
That’s it! Mangalore Buns are ready to serve with coconut chutney and coffee.
Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.
- If you're planning to have buns for breakfast then prepare the dough the previous night. If you're planning to have buns for tea time then get the dough ready in the morning.
- The dough needs a resting time of 6 hours at room temperature. Do not add any water while kneading the dough. Sugar, when mixed with banana and almond milk, gives out enough water to knead a dough.
- If you are not allergic to dairy or if you are not vegan then you can use buttermilk/yogurt instead of almond milk and lemon juice.
Calories: 140kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 261mg | Potassium: 153mg | Fiber: 1g | Sugar: 6g | Vitamin A: 34IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg