Mangalore Bun

I saw this recipe in a cookery show yesterday. It was by Chef Venkatesh Bhat.I have never heard about this before, though I do have some good friends from Mangalore. He said that it is a very traditional recipe from that region.
Though it is called as bun, it’s actually a thick and flaky puri with a mild and delicious sweetness contributed by the use of ripe bananas.
I made this for breakfast today following his recipe though I did not use his proportions exactly. It came out really well and everyone at home like it very much:)


Ripe banana- 2

Sugar- 4 tsps

All purpose flour- 2 cups

Yogurt- 1/4th cup

Baking soda- 2 pinches

Ajwain- 1/2 tsp

( can use jeera also instead of ajwain)

Salt to taste

Oil- 1 tbsp


Grind the banana with sugar to a smooth purée ( I got 1 cup of purée).

Mix with the other ingredients and knead to a smooth dough.

Let the dough rest for 15 -20 mins.

Dust your rolling board with lot of flour. Divide the dough into small balls, roll into thick circles ( thicker than roti and puri).

Or roll them into big circles and cut into roundels with a mould. I used a katori to cut them into uniform circles.

Heat oil in a pan. Fry it in a medium hot ( similar to frying gulab jamuns) oil till both the sides turn golden red.

It is important to fry them in medium hot oil. If not, the outside part will turn red immediately but the inside part will remain uncooked.

Serve the buns hot with spicy chutney:)

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