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Mangalore buns/ Banana Puri  is a famous breakfast  in the  coastal Karnataka region. It is mildly sweet, soft and fluffy like a bun. 

Mangalore bun / banana puri is an amazing dish , it has the texture of a bun but it is deep-fried like a puri. Ripe bananas are used to mix in it and the dough is allowed to rest for sometime. Thus, it is a leavened bread.  It can be eaten by itself  but it  is also served with chutney or potato sagu. The mildly sweet puri pairs well with them. It is popular in the regions of Mangalore and Udupi and served for breakfast or as a snack in the evenings.

About the Udupi cuisine:

Udupi is a popular tourist and pilgrimage place in Karnataka. It is famous for the Krishna temple and the Kanakana Kindi. It is also known for its cuisine. Udupi cuisine is one of the cuisines that you find in South India. Mostly vegetables such as pumpkin, ash gourd and lentils are used in the daily cooking. Rice is the staple food and rasam is the soul food of most people. A variety of chutneys and tambli is often made as an accompaniment.   The hallmark of their cooking is the use of fresh coconut and coconut oil in almost all the dishes, it elevates the taste of the dish.  Dosa and Idli are commonly prepared and one must see the many variety  that are made here. Sweets that are commonly made are a variety of payasams, halbai and fudges.

Mangalore Bun / Banana Puri   

Ingredients:

• 1 big ripe banana
• 2 tablespoon sugar
• 1/2  teaspoon cumin powder
• a little salt
• 1/8 teaspoon baking soda
• 2 tablespoon sour yoghurt
• 1.5 cup wheat flour
• 1 teaspoon ghee
• oil for deep frying

Method:

• In a bowl, mash the banana with a fork or potato masher. Add yoghurt, sugar, baking soda, ghee and salt to it. Mix them well.Add wheat flour with a tablespoon, one spoon at a time. The dough should be soft and pliable. Knead it well. Cover it with a thin, damp cloth and keep it in a warm place  for five hours or preferably overnight.
• Take the dough and knead it, make them into small balls. Take a ball, dust it with flour and roll it into a disc of 3 inch. Make a couple of them.
• Heat oil in a pan, check by dropping a small piece of the dough. If it rises to the surface, the oil is ready to deep fry. Slowly, put two of the discs and deep fry.
• Once they are golden, remove them with a slotted spoon and repeat for the rest of the dough.
• Serve hot as it is or with coconut chutney.

Take a tip:

• Usually, maida is  used to make this bun. You can also use both, the wheat flour and maida in equal quantities.
• Cumin may also be used instead of cumin powder. Toast them a little and put, it will give good fragrance.
• Ripe bananas make the puris soft and give a good texture to it. You may blend it in a mixie.
• Make sure you remove the excess water from the damp cloth.
• If you are planning to make it in the evening as a snack, mix the dough in the morning. If you are planning to make it for breakfast, keep it overnight.
  

  About the event:

  The  theme for this month at Shhhhh Secretly Cooking group is ” Udupi Cuisine” and the theme is suggested by me. Thanks to Mayuri Patel and Renu Agarwal for giving me this opportunity. I was paired with Preethi Prasad. The ingredients given to me were  salt and ghee and I have made these  mangalore buns, it was in my to-do list since a long time. I gave Preethi, coconut oil and fenugreek seed, she made the aromatic  rasam powder.

  

  shhhhh secret cooking challenge

   

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Mangalore Buns / Banana Puri

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