Do you want to use your overripe Bananas and looking for something different? Bored of making this whole wheat Banana pancakes or whole wheat Banana bread or Banana smoothie? Then you are at the correct place. Try this Whole Wheat Mangalore Buns.
Though the name says buns, it is not baked. It is fried, mildly sweet puri made using overripe bananas and flour. Typically these puris are made with all-purpose flour or maida. I have replaced the all-purpose flour here with whole wheat flour as I am avoiding all-purpose flour as much as I can.
So what is Mangalore Buns?
Mangalore Buns is a deliciously soft and fluffy puri made using overripe bananas and a popular breakfast or a tea time snack served in the coastal region of Karnataka. This Mangalore Buns or puris are mildly sweet. As the batter is fermented, the puris have a soft and spongy texture. These puris are generally served with spicy chutney or sambhar. They can be enjoyed on its own too.
I had shortlisted to make this puri last year itself but was skeptical as it had a hint of sweetness. But recently when I saw the pics on Mayuri Jikoni’s Blog, I was sure I am making this sooner than later. Mayuri Patel who has a wonderful blog has recipes across the world and manages our Shhh Cooking Secretly Challenge group.
Coming to Shhh Cooking Secretly Challenge group, this month Jayashree Trao who blogs at Evergreen Dishes, asked us to prepare any dish from the Udupi Cusine. Jayashree has a wonderful collection of different lip-smacking recipes. I have to try her Drumstick Leaves Dal with coconut, a wonderful way to add some drumstick leaves to your diet.
So if you are a follower of my blog, you will know that we are assigned partners in this challenge. This month my partner was Priya Satheesh who blogs at Priya’s Menu gave me 2 secret ingredients as Ghee and Curd and I made this Whole Wheat Mangalore Buns.
I gave her Coconut Oil and hing (Asafoetida) and she prepared this Uddinahittu. A curry made using urad dal flour, curd, and a few spices. Now, this is a completely new recipe to me and a good use or Urad dal too apart from regular Idli, Dosa, or Medu vada or this char dal.
Planning to prepare Mangalore Buns
Making these Mangalore buns requires a bit of planning. That is some time beforehand. So if you are planning to make it for breakfast or lunch make the dough in the night and if for evening snacks try to make it early morning. The dough needs to ferment for at least 7-8 hours before. Of course, the fermentation process will also depend on how hot the weather is.
I made the dough in the night, as was planning for lunch, and the weather was cold here. However, I could not make it the next day and had to keep the dough in the fridge for 1 whole day. As expected the dough had a slow and long fermentation process but the taste of the buns turned out to be very delicious.
Process of Mangalore Buns
The recipe is quite simple and I have adapted this recipe from here, with my modifications. I reduced the sugar to half a used whole wheat flour. Instead of Vanaspati or dalda I used ghee.
All you do is make a dough using pureed overripe banana, curd, sugar, salt, ghee, and flour. Mix everything and make a stiff but soft dough. The dough would be a bit wet and sticky, but that is fine. Let the dough cover with a slightly wet muslin cloth and let it rest at normal temperature for 7-8 hours. The longer the better.
The dough will be elastic after that long fermentation process. Just knead it lightly and then roll out puris and fry them in hot oil. Serve it hot with some spicy chutney or curry. I have served it with coconut coriander chutney and my favorite spicy no onion no garlic Baingan Bharta.
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Here goes the recipe of Whole Wheat Mangalore Buns
Whole Wheat Mangalore Buns
- 2 Medium Sized Ripe Bananas
- 4 Cups Whole Wheat flour (Approximately 1/2 Kg)
- 5 Tablespoon Sugar
- Salt to taste
- 1/2 teaspoon Baking Soda
- 1 Cup Sour Curd
- 2 tablespoon melted Ghee/Clarified Butter
- Oil for deep frying
- Making of the dough
- Peel and slice the bananas.
- In a blender add in the bananas, salt, sugar, and curd.
- Puree them all together into a fine paste.
- In a wide bowl add in the flour and baking soda and give a quick mix.
- Add in the pureed paste, ghee and make a soft but stiff dough.
- You would not need any additional water to make the dough.
- Once the dough is needed, cover it with a clean and damp muslin cloth or a clean kitchen towel.
- Let this rest on the counter for 7-8 hours or overnight.
- The dough would be elastic once it has rested enough, i.e. after the fermentation process.
- Making of Buns.
- Give the dough a good knead and divide it into equal size portions. Around 1 inch in diameter.
- Heat oil in a large wok for deep frying.
- In the meantime, roll out puris into a circular shape around 3 inches in diameter.
- I use oil for rolling, one can use dry flour.
- One can make a batch and keep it aside. Do not keep it one above the other but on the sides, else they might stick.
- Check if the oil is hot, by dropping a tiny bit of dough into the oil. The oil is hot enough when the dropped, the dough comes up immediately.
- Fry this on both sides until golden brown.
- Serve it with Coconut Coriander Chutney or enjoy it as a tea time snack.
- 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
- One can use All Purpose Flour/Maida/Plain flour instead of whole wheat flour
- I have used locally available banana
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