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2020 is just begun and I hope everyone had a great start. This is my first post after New year and so here's wishing all a happy and prosperous New Year !!
We too started off with a busy week and schools are re open. Kids were feeling lazy to kick start after a long break, I must say. they had almost three weeks vacation and they totally blasted. And one happy moment on 1st Jan was meeting a good friend after almost 6 years. She is still the same person after so many years. Thanks S for coming by, it was so good to catch up.
Mangalore buns are the breakfast or tea time snack in the Udupi- Mangalore region of Karnataka. We get introduced to so many good recipes all near and around us.My sis stays in Bengaluru and she is the one who introduced me to this snack. She started making and then I got the recipe from her and made these puris aka buns. A perfect Mangalore bun puffs up like puris and stays puffed even when its cold. They are usually made with maida kneaded with mashed banana. I have used 1:1 ratio of wheat flour and maida which worked fine too to make these buns and they retained the shape even after cooling.Use overripe bananas to knead the dough which ferments very good too. These puris are mildly sweet and spongy. The shape of these look like buns but unlike buns the inside is hollow. So its more like a thicker puri. They are usually served with coconut chutney and some even serve with sambar too. But my kids loved it without any sides and we had with coconut chutney.
This time I had loads of banana from home and kids don't like eating ripe bananas once they have brown spots on them. And that's when I decide to finish them off in bakes which works better to feed them overripe bananas. Sissy was mentioning to try these buns since long and I keep postponing for one or the other reasons. However when I tried these finally, kids wish is to make them frequently. Green lights are on for another after school snack for them and the best part is that the dough can be prepared, left for fermentation in the morning after they leave and can be made by the time they are back from school. I must try the healthier version of these buns too without maida and using only wheat flour too if I plan to make them frequently. The only drawback of trying them out with wheat flour is they don't stay puffed up and become soft soon. If you have a better idea without adding maida do lemme know too. In the mean time, enjoy making at home !!
Preparation time ~ 10 mins
Cooking time ~ 10 mins
Serves ~ 13-14 buns
Author ~ Julie
Ingredients
wheat flour 1 cup
maida (all purpose flour) 1 cup
salt 1/2 tsp
*pazham / banana 4 small or 2 big (check notes)
sugar 2 tbsp
cumin seeds 1 tsp
yogurt 2 tbsp (not sour)
baking soda 1/8 tsp
oil to fry
Method
MORE MANGALORE RECIPES -
* Mangalore Kulkul
* Chicken Sukka
* Mangalore Fish Curry
* Mangalore Neer Dosa
* Mangalore Jackfruit Fritters
We too started off with a busy week and schools are re open. Kids were feeling lazy to kick start after a long break, I must say. they had almost three weeks vacation and they totally blasted. And one happy moment on 1st Jan was meeting a good friend after almost 6 years. She is still the same person after so many years. Thanks S for coming by, it was so good to catch up.
Mangalore buns are the breakfast or tea time snack in the Udupi- Mangalore region of Karnataka. We get introduced to so many good recipes all near and around us.My sis stays in Bengaluru and she is the one who introduced me to this snack. She started making and then I got the recipe from her and made these puris aka buns. A perfect Mangalore bun puffs up like puris and stays puffed even when its cold. They are usually made with maida kneaded with mashed banana. I have used 1:1 ratio of wheat flour and maida which worked fine too to make these buns and they retained the shape even after cooling.Use overripe bananas to knead the dough which ferments very good too. These puris are mildly sweet and spongy. The shape of these look like buns but unlike buns the inside is hollow. So its more like a thicker puri. They are usually served with coconut chutney and some even serve with sambar too. But my kids loved it without any sides and we had with coconut chutney.
This time I had loads of banana from home and kids don't like eating ripe bananas once they have brown spots on them. And that's when I decide to finish them off in bakes which works better to feed them overripe bananas. Sissy was mentioning to try these buns since long and I keep postponing for one or the other reasons. However when I tried these finally, kids wish is to make them frequently. Green lights are on for another after school snack for them and the best part is that the dough can be prepared, left for fermentation in the morning after they leave and can be made by the time they are back from school. I must try the healthier version of these buns too without maida and using only wheat flour too if I plan to make them frequently. The only drawback of trying them out with wheat flour is they don't stay puffed up and become soft soon. If you have a better idea without adding maida do lemme know too. In the mean time, enjoy making at home !!
Preparation time ~ 10 mins
Cooking time ~ 10 mins
Serves ~ 13-14 buns
Author ~ Julie
Ingredients
wheat flour 1 cup
maida (all purpose flour) 1 cup
salt 1/2 tsp
*pazham / banana 4 small or 2 big (check notes)
sugar 2 tbsp
cumin seeds 1 tsp
yogurt 2 tbsp (not sour)
baking soda 1/8 tsp
oil to fry
Method
- Peel and mash the bananas using a fork, add the sugar, baking soda and salt. Mix well with the yogurt.
- Add the flours in a bowl and add this banana- yogurt mixture. Start kneading, you may not need any extra water to knead the dough. Make a dough like we do for making chapathis but a little stiffer. As the dough rests it will soften. Knead and keep covered for 5-6 hours.
- Heat oil in a kadai after resting the dough for 5-6 hours. Pinch out small balls (slightly lesser than a chapathi ball). Roll the ball like we make puris but little thicker than puris(see pics).
- Make 5-6 of the puris/ buns and then slide each of them in the hot oil. Wait for 20 seconds before you actually see them puffing up and floating in oil. Then flip the other side, reduce heat and evenly brown up all sides.
- Drain on a paper towel and repeat the same steps till you finish making all. Serve with coconut chutney / pottukadala chutney or some vegetable curry(saagu).
NOTES
* If you plan to take robusta banana or dole banana then use two only for the above measures. If its palayamkodan / njalli poovan or rasathali or any of the smaller types, then use four.
* These buns are not very sweet and are mildly sweet that pairs good with coconut chutney.
* The original version is made using all purpose flour (maida) alone but here I used both wheat flour and maida.
* The resting time of the dough is important else they don't puff up good.
MORE MANGALORE RECIPES -
* Mangalore Kulkul
* Chicken Sukka
* Mangalore Fish Curry
* Mangalore Neer Dosa
* Mangalore Jackfruit Fritters
3 comments:
PERFECT! Wish I could taste one :-))
puri looks delicious
puri looks delicious
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