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Whole Wheat Mangalore Buns served with coconut chutney and no onion no garlic Baingan Bharta

´╗┐Whole Wheat Mangalore Buns

Whole Wheat Mangalore Buns is a deliciously soft and fluffy puri made using overripe bananas and flour and is a popular breakfast or a tea time snack served in the coastal region of Karnataka.
5 from 13 votes
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Course: Breakfast, Lunch, Snacks
Cuisine: Indian, South Indian, Udupi
Keyword: Banana, Curd, Whole Wheat flour
Prep Time: 10 minutes
Cook Time: 30 minutes
Fermentation Time: 8 hours
Author: Renu Agrawal-Dongre

Ingredients

  • 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

Instructions

  • 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.
    Whole Wheat flour added to the wet mixture
  • You would not need any additional water to make the dough.
    The kneaded dough
  • Once the dough is needed, cover it with a clean and damp muslin cloth or a clean kitchen towel.
    Dough covered with 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.
    The fermented dough
  • Making of Buns.
  • Give the dough a good knead and divide it into equal size portions. Around 1 inch in diameter.
    Lemon Sized Ball
  • Heat oil in a large wok for deep frying.
  • In the meantime, roll out puris into a circular shape around 3 inches in diameter.
    Rolling out of puri
  • 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.
    Rolled out Puris
  • 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.

Notes

  • 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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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu