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Masala Buns Recipe – Khanapoor

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Ingredients

Adjust Servings:
3 cups Whole wheat flour (Gehun ka atta)
3 tbsp Besan (Bengal gram flour)
1 Onion (Pyaaz)
8 Green Chillies (Hari Mirch)
1/2 tsp Garam Masala
1/2 tsp Baking Soda
1/2 cup Yoghurt (Dahi)
1/2 cup Chopped Coriander (Dhania) leaves
1 tbsp Cooking Oil (Tel)
500 ml (For deep frying) Cooking Oil (Tel)
As per taste Salt (Namak)

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Masala Buns Recipe – Khanapoor

Features:
  • Spicy
Cuisine:

Masala Buns is a deep fried savoury version of the classic Mangalore Buns

  • Serves 4
  • Easy

Ingredients

Directions

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Masala Buns is a delicious spicy version of the traditional Mangalore Buns.

Masala Buns is savoury compared to its counterpart, the sweet Mangalore Buns. These Buns can be a great snack when you want to eat something mind blowing. It will be a treat for your taste buds. These Masala Buns can also be an unique option on your party menu. The guests will definitely gobble it up in a jiffy.

During monsoons and winters when the temperatures dip, one feels like eating hot, spicy ,deep fried dishes. Masala Buns is the Go – To dish

This is a very simple recipe with readily available ingredients.

Let us see how to prepare these delicious buns.

Take whole wheat flour (gehun ka atta). You can also use refined flour (maida) or mix refined flour (maida) and whole wheat flour (gehun ka atta). I have used whole wheat flour (gehun ka atta) because it is healthier.

Gehun ka atta

Add Besan (Bengal gram flour).

Bengal gram flour

To this add onion (pyaaz).

Pyaaz

Now, add green chilli (hari mirch) paste.

Hari mirch paste

Add Garam Masala.

A blend of different types of spices

Add salt (namak) as per taste.

Namak

Now add, chopped coriander (dhania) leaves.

Dhania Patta

This is the time to add baking soda. If the baking soda is fresh add 1/2 tsp. In case it is been lying around for a long time, add 3/4 tsp.

Khane ka soda

Now add yoghurt (dahi).

Curd or dahi

Mix the ingredients and add cooking oil (tel).

Tel

Knead the dough properly.

goondha hua atta

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

Kinvit atta

Make balls from the dough.

atte ke gole

Roll the ball into a small disc with a rolling pin.

atte ke gole ko belna

Heat the cooking oil (tel) for deep frying.

Tel ko garam kijiye

Once the cooking oil (tel) is hot, put it in the oil (tel).

Tel mein taliye

Fry it on both sides by flipping it.

Dono taraf se taliye

Remove it once it is cooked and devour it with your near and dear ones.

Masala Buns

I am sure you will love it as much as my family and I do. Do try it out and share your wonderful feedback. I am also sharing links of other recipes from this blog, do try these too and let us know your thoughts.

Dal Vada Recipe, Non – Fried Kothimbir Vadi 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). Add 3 tbsp besan (Bengal gram flour) to it and 1 finely chopped onion (pyaaz).

2
Done

Step 2

Make a paste of the 8 green chillies (hari mirch) and add it to the flour. Now add 1/2 tsp garam masala and salt (namak) as per taste.

3
Done

Step 3

Add 1/2 cup chopped coriander (dhania) leaves and 1/2 tsp baking soda. If the baking soda is fresh, add 1/2 tsp or if it has been lying around for a long time, add 3/4 tsp. Add 1/2 cup yoghurt (dahi) and crumble all the ingredients to together.

4
Done

Step 4

Add 1 tbsp cooking oil (tel) and knead the dough properly. Allow it to ferment for 6 to 8 hours or overnight.

5
Done

Step 5

After the dough is fermented, divide the dough into balls. With a rolling pin, roll the dough ball into small discs.

6
Done

Step 6

Heat cooking oil (tel) in a kadhai. Once it is hot, put the disc in the oil (tel) and fry it on both sides by flipping it.

7
Done

Step 7

After it is cooked, remove it and relish it piping hot!!!

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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