Mangalore Buns.

I was introduced to Mangalore buns on our frequent trips to Mangalore and loved snacking on these delicious circles of fried dough. This recipe to me is the second perfect solution (banana bread being the first) to over ripe bananas, the one that no one wants to eat or look at in our case!!

 

My mom would make these growing up as an after school snack and sometimes we had these 
for breakfast  accompanied with coconut chutney. Traditionally Mangalore buns are eaten for
breakfast. Re-tasting these as an adult transported me back to my childhood  and fond memories of home cooked food.

Mangalore Buns

 Ingredients :-  

• 2 cups whole wheat flour 
• 1 overripe organic banana
• 4-5 tbsp raw organic honey
• 1/2 cup organic whole milk yogurt, beaten
• 1/4 tsp baking soda
• 1 tsp cumin seeds (optional)
• sea salt to taste
• 1 tsp oil
• Oil to deep fry

Method :-

1. Peel and mash bananas. 
2. Add yogurt, honey, salt, cumin and baking soda. (Mix well)
3. To make the dough I used the kitchen aid (this can be done the old fashioned way-by hand)
4. Gradually add flour till it forms a dough. 
5. You might need to add more flour if the dough is too 'sticky'.
6. Add a teaspoon of oil.
7. Cover and set aside overnight or for a minimum of 4-5 hours.
8.  Dust rolling pin and board with flour (the dough will be very sticky) and keep some handy to help with rolling.
9. Roll out circles of 3-4" diameter.( I used a saucer to cut out my perfect circles,you can use a cookie cutter)
10. Heat a pan with enough oil to deep fry. Gently slide in rolled out dough and fry on moderate heat till it puffs up. Turn over and fry on the other side. Remove and drain on absorbent paper.