💁Mangalore Soft, Fluffy Buns  / Banana Sweet Bread With Coconut Chutney and Dalitoy/ Dal

Mangalore Buns  as the name suggests is one of the trademark dishes of my native, Mangalore & Udupi region of Karnataka .Its a great way to use an over ripe bananas lying. Mangalore Buns are basically mildly sweetened,soft and fluffy in texture.Can be served for breakfast with ☕coffee /Tea ….These puffed buns are served with either coconut chutney or dal and is one of the favourite breakfast recipe in south canara. roughly the taste of buns are similar to banana cake or banana bread but has a totally different texture with different the preparation steps.

💁Ingredients

To make  25-30  buns you’ll need

1 kg maida
1cup wheat flour
2-4 ripe medium sized bananas
1 cup of sugar 💁as per ur sweet taste
Salt to taste
1/4 tbsp zeera
1/2 tbsp of baking soda
1 cup sour buttermilk/curds
Oil for deep frying
Extra flour for dusting

💁Method If your planning to have buns for breakfast then prepare the dough the previous night. If your planning to have buns for tea time then get the dough ready in the morning. The dough needs a resting time of 7-8 hours at room temperature.☝☝☝☝☝☝☝

💁The Dough For Buns

To prepare the dough. peel and slice the bananas. Transfer the banana into a bowl, add in the remaining zeera,  salt, sugar, curds/buttermilk into it, add 1/2 teaspoon baking soda and mix well.

Add maida/plain flour & wheat flour to the mixture in the bowl little by little and knead it into a dough and in more flour if needed to make a nice dough that doesn’t stick to your fingers completely. But we don’t need a hard dough. We need a wet, soft, sticky, rubbery dough.

Once the dough has rested enough, it loosens up a little after fermentation and becomes elastic.

💁Do not add any water 💦while kneading the dough. Sugar when mixed with banana and buttermilk/curds gives out 💁enough water to knead a dough.

Once the dough has rested for a minimum of 6-8 hours it is ready to be made into buns. The more the dough ferments the better.

💁Making buns

Lightly knead the dough before you make buns. Make tiny lemon sized balls of the dough, roll it out a little using flour to dust. Don’t flatten the balls too much, keep them thick.

💁Heat up oil for deep frying.

Dust excess flour off the rolled buns and fry them one by one on medium flame. As soon as you drop the buns into the oil they puff up beautifully, flip them over, keep them pressed under the oil for few seconds, that helps the buns puff up more.

Once they are cooked on both the sides and are golden brown, remove the buns from the hot oil and place it in a  paper towel.

Serve these yummy, soft, fluffy buns .Buns taste great while they are both hot or cold and can be stored for a day.