Mangalore Buns
An authentic vegetarian recipe from Karnataka, India
Cook Time
90 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
3piece Ripe bananas
300g All-purpose flour (maida)
40g Sugar
60ml Curd (plain yogurt)
5g Cumin seeds
3g Baking soda
4g Salt
500ml Oil
8 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Peel the ripe bananas and mash them thoroughly in a large mixing bowl until completely smooth with no lumps.
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Add sugar, curd, cumin seeds, baking soda, and salt to the mashed bananas. Mix well to combine all ingredients evenly.
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Gradually add the all-purpose flour to the banana mixture, kneading gently to form a soft, slightly sticky dough. Do not over-knead.
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Cover the dough with a damp cloth and let it rest for 45–60 minutes at room temperature. This resting period is essential for the buns to puff up properly when fried.
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After resting, divide the dough into 12–14 equal portions and roll each portion into a smooth ball.
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On a lightly floured surface, flatten each ball into a small disc about 5–6 cm in diameter and 1 cm thick using your palm or a rolling pin.
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Heat oil in a deep kadai or frying pan over medium heat. Test the oil temperature by dropping a small piece of dough — it should rise to the surface within 2–3 seconds.
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Gently slide 3–4 discs into the hot oil. They will puff up slightly as they fry.
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Fry for 2–3 minutes on one side until golden brown, then flip and fry the other side for another 2 minutes.
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Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough portions.
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Serve hot with coconut chutney or as a breakfast accompaniment.
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Chef's Tips
Use very ripe, almost overripe bananas — the riper they are, the sweeter and more flavourful the buns will be.
The dough should be soft and slightly tacky; if it's too sticky to handle, dust your hands with a little flour rather than adding more flour to the dough.
Maintain medium oil temperature throughout frying — oil that is too hot will brown the outside while leaving the inside raw.
Mangalore Buns taste best fresh and hot; reheat leftovers in an air fryer or oven to restore crispness.
About This Dish
Mangalore Buns is a traditional vegetarian dish from Karnataka, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Use very ripe, almost overripe bananas — the riper they are, the sweeter and more flavourful the buns will be. - The dough should be soft and slightly tacky; if it's too sticky to handle, dust your hands with a little flour rather than adding more flour to the dough. - Maintain medium oil temperature throughout frying — oil that is too hot will brown the outside while leaving the inside raw. - Mangalore Buns taste best fresh and hot; reheat leftovers in an air fryer or oven to restore crispness.
Category
Vegetarian
Cook Time
90 mins
Servings
4 servings
Difficulty
Medium