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Mangalore Buns Recipe – Khanapoor

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Mangalore Buns Recipe – Khanapoor

Cuisine:

A deep fried sweet flat bread from the south coastal region of Karnataka.

  • Serves 6
  • Easy

Ingredients

Directions

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Mangalore Buns is a traditional recipe of the Konkani speaking Gowd Saraswat community in southern coastal regions of Karnataka.

Mangalore Buns is a delicious deep fried fermented flat bread. It can be called banana puri or fried banana bread. It can be prepared using refined flour (maida), whole wheat flour (gehun ka atta) or a mixture of both flours.

One can have these buns for breakfast or snacks. It is also an ideal option, if one is observing no onion no garlic days. It is a very good recipe for putting very ripe bananas to good use. Of course, adding bananas is optional but it imparts a wonderful sweet taste to the dish.

Let us see how to prepare these delicious, puffed Mangalore Buns.

Take whole wheat flour in a big mixing bowl.

Gehun ka atta

Add butter which is at room temperature.

Makhan

Now, add yoghurt. Make sure it is not sour.

Dahi

After this add very ripe bananas.

Pake hue kele.

Then, add sugar. You can always change the quantity as per taste.

Shakkar

Finally, add baking soda. If your baking soda has been lying around for a long time, increase it’s quantity.

Khane ka soda

Mash the bananas with your hand and knead the dough without adding any water.

Goondha hua atta - Mangalore Buns Khanapoor

Let the dough ferment for 6 to 8 hours or keep it overnight.

Kinvit atta

Take a small portion of the dough and roll it in a small disc.

Atte ke chote gole ko beliye - Mangalore Buns Khanapoor

Heat cooking oil in a kadhai (wok).

Khane ka tel - Mangalore Buns Khanapoor

Once the cooking oil is hot, put the disc in it.

Bele hue atte ko garam tel mein daliye - Mangalore Buns Khanapoor

Cook it on both sides by flipping it.

Pake hue Mangalore Buns

Your delicious piping hot Mangalore Buns are ready.

Mangalore Buns - Khanapoor

Normally these sweet buns do not require any accompaniments but some like to have it with coconut chutney or dip it in their tea or coffee. I prefer them without any accompaniments.

I hope you love sweet Mangalore Buns. Do try it and let us know your thoughts. I am also sharing links of few other recipes. Do try these too and give us your genuine feedback. Masala Buns Recipe, Dal Vada Recipe, Jackfruit Seeds Fry Recipe, Kothimbir Vadi (Non – Fried) Recipe, Jackfruit Pakoda Recipe, Breadfruit Pakoda Recipe.

 

 

 

 

 

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Steps

1
Done

Step 1

Take 3 cups whole wheat flour (gehun ka atta) in a mixing bowl. Add 2 tbsp butter (makhan), 3 tbsp yoghurt (dahi), 4 small very ripe bananas (pake hue kele), 3 tbsp (or as per taste) sugar (shakkar), 1/2 tsp baking soda. If the baking soda has been lying around for a long time, increase the quantity.

2
Done

Step 2

After adding all the ingredients, mash the bananas (kele) with your hands and knead the dough without adding any water (paani). Allow it to ferment for 6 to 8 hours or keep it overnight.

3
Done

Step 3

Once the dough is fermented, make small balls of the dough and roll them in small discs. Once the cooking oil (tel) is hot, put the disc in the cooking oil and cook it on both sides by flipping it.

4
Done

Step 4

A good Mangalore Bun will be nicely puffed up. Enjoy these piping hot Mangalore Buns with tea, coffee or coconut chutney.

Megha

Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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