Watch Short video of making Manglorean Buns
Manglorean buns is a sweet, soft, fluffy poori made with maida (all purpose flour) and bananas. It is a popular breakfast food available in almost all hotels and restaurants of coastal Karnataka. To prepare buns the dough is made a day in advance and is fried the next day. It tastes too good with chutney, sambar and can be eaten without any accompaniments too. We have demonstrated the restaurant method of making Manglorean Buns.
Author’s Note on making Manglorean Buns recipe:
Me and my husband often go out to eat chats at evening and one of the centers we visit is SLV Chats and Condiments at Kundapura. While conversing with the owner Mr Venkataramana Shastry, we came to know that he used to run a hotel before. When we asked him, which item people liked most at hotel, he said “Buns”. He used to make around 7-8 kg buns every single day. When we asked him the recipe he generously gave us this recipe without any hesitation and I immediately jotted it down. Thought I will prepare and post this recipe here.
I have prepared buns so many times at home and I used to put curd instead of palm oil. But in hotels they use palm oil for 2 main benefits. One is, it’s cost effective and has no odour. Second, the shelf time of dough increases. So watch this restaurant style method of making Manglorean Buns. Prepare this at home and see how it tastes.
Few suggestions I would give is. Use Musa Mysore banana that too totally ripen. Prepare the dough well in advance, at least 6-7 hours before you fry it. I suggest to make it the previous day itself. While frying keep the flame as low as possible.
Hope you will try this recipe at home. Let me know how it was. I am much eager to listen from you. Give your feedback in the comment section. Also try my other breakfast and snack recipes “Aloo paratha” “Biscuit Rotti“too. Wish you all a happy cooking. Cook healthy and be healthy.
With loads of love,
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Manglorean Buns | Buns Recipe | Restaurant Style | Cook N Eat
Ingredients
- 500g Maida (all purpose flour)
- 100ml Refined Palm Oil
- 100g (5-6 pieces) Banana (Musa Mysore)
- 200g Sugar
- 100 ml Fresh Curds
- 6g (1/2 tsp) Cumin Seeds (optional)
- A pinch Baking Soda
- Cooking Oil for frying
- Salt as per taste
Instructions
- Take 5-6 Musa Mysore Banana (100g approx). Peel off its skin. See that it is totally ripen. This is key ingredient of buns. If its raw then you won't get the desired taste.
- Put 200g sugar into it and add half tsp salt.
- Now squeeze it thoroughly with hands. Do not put bananas in mixer jar. It becomes waxy.
- Add 100ml of refined palm oil. If you wish to add more curd instead of palm oil you can do it. Do not use any other oil. Palm oil is odorless and you won't get any extra smell when you make buns out of it.
- Add a pinch of baking soda and mix the ingredients once.
- Now add 100ml fresh curd. If you add more curd proportionally decrease the quantity of palm oil.
- Mix all the ingredients thoroughly till the oil and curd fuse with each other.
- Now take 500g of Maida, put half of the quantity first and form dough.
- Add half tsp cumin seeds to the dough. This step is optional.
- Add remaining maida and make smooth and soft dough. If the dough is hard then add oil or curd, if it is more soft and sticky then add little maida for adjustment.
- Pour around 2 tsp palm oil on it.
- Cover the dough with butter paper or plastic sheet and keep it overnight. If you wish to prepare buns on the same day then keep it for at least 6-7 hours.
- After the waiting period, now make small balls of the dough. Press it gently. Dip it in maida and roll it to form poori of around 5mm thickness
- Keep oil in a frying pan. Heat it on a very small flame. Now leave the rolled poori in oil. Tap it gently by laddle to puff it up. Do not increase the flame. Since poori's are thick it has to fry both from in and out.
- Keep flipping it every now and then till it becomes reddish brown. Remove the buns and repeat same for rest pooris.
- Sweet, tasty and fluffy buns are ready. Have it with chutney, sambar, kurma, sauce. It can be eaten without any accompaniment too.
Notes
- Use Musa Mysore banana only and see that it is totally ripen.
- Do not add water while making dough, it reduces shelf time.
- Keep the dough for 6-7 hours at least before frying it.
- While frying fry it on a low flame. Using high flame will burn buns from outside and the dough inside will be still raw.
- You can use any oil for frying.
- The dough can be refrigerated and can be kept upto 3 days.
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