MANGALORE BUNS | BANANA BUNS
MANGALORE BUNS | UDUPI BUNS | BANANA BUNS
Mangalore Buns or Udupi Buns or Banana buns are deep fried bread originating from the Udupi Mangalore region of Karnataka, India. It is a part of Mangalorean cuisine and Udupi cuisine. Further these buns are sweet, soft fluffy pooris made using ripe bananas.
Mangalore buns are famous for breakfast and tea time snack in Udupi and Mangalore region. Usually, these buns are served along with fresh coconut chutney and sambar. Without any accomplishment also, it tastes super delicious. Especially children’s love the fluffy and flavorful buns to have has a snack after coming from school.
History of Mangalore Buns:
It is said that the buns was a result of making an attempt to use the ripe bananas, which are suppose to dispose. And which was then added to flour and resulted in the Mangalore Buns. So, the group of cooks loved the flavor of it and soon it became popular in Udupi and Mangalore, and know it is famous in Bangalore too.
What is Mangalore buns made of?
Mangalore buns are deep fried dessert recipe. It is prepared using ripe mashed bananas, flour (wheat flour or all-purpose flour i.e. Maida), sugar and spiced up with a touch of cumin powder, cinnamon powder, cardamom powder. Usually Mangalore bus are traditional made with all-purpose flour.
Ingredients used in this recipe are wheat flour, ripe bananas, jaggery powder, cinnamon powder, cardamom powder, salt, cumin seeds, oil as required, water as required. But in this recipe I have not used all purpose flour, sugar instead I have used wheat flour and for sweetness jaggery.
So, Mangalore buns can be one of the best evening snacks for kids and even for elders, here I have used wheat and jaggery to it is one of the healthy.
So, Mangalore Buns with jaggery/Udupi Recipe is a popular breakfast or tea time snacks in the coastal region of Karnataka, India. This food belongs to coastal cuisine. The buns are mild sweet, soft fluffy pooris made using all purpose flour and banana. These buns are also called as banana buns or pooris. Typically served with coconut chutney and sambar, but they also taste great without any accomplishment. They’re known for their mild sweetness.
These buns was a result of making an attempt to dispose a lot of ripe bananas, which was added to flour and resulted in the Mangalore Buns. Then it became popular in Udupi and Mangalore.
- ¾ Cup Wheat Flour
- 4 Ripe Banana
- ¼ cup Jaggery Adjust according to consistency
- ¼ tsp Cinnamom powder
- Pinch Cardomum powder
- ⅛ tsp Baking soda
- ⅛ tsp Jeera Powder
- Oil As required
- Pinch Salt
- Water As required
- Take a mixer jar and add in ripe banana and jaggery. Make a paste and keep it aside.
- Take a bowl and add in grounded paste, cinnamon powder, cardamom powder, pinch salt, cumin seeds and baking soda. Give a mix.
- Add in wheat flour and mix according to chapati consistency. Allow it rest for 30 minutes.
- Make small balls and roll them like small pooris and deep fry them in oil, remove the exccess oil. Keep it aside.
- Now the Mangalore buns are ready to serve with coconut chutney.
How to make Mangalore Buns:
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