Banana bread of the West and the Mangalore buns an Udupi delicacy have so much in common-It was 1930 the period of the great depression. Food was scarce and every penny mattered. Women spent precious money to buy bananas which ripened quickly. They did not want to throw them away, especially at a time when food was a precious commodity and the Banana Bread was born.
The origin of the Mangalore buns is almost similar. It is said that few cooks put their heads together to figure out an innovative way to make use of their stock of overripe bananas. They mashed it all together, threw in a few more ingredients like flour, jaggery, and spices, and kneaded the dough. They made small balls, rolled it out, and deep-fried them like puris. Another story is that this dish was created by a temple cook who did not want the bananas offered by the devotees to get spoilt. It is said that he mashed the ripe bananas, made them into a dough, fried them up, and offered them as prasad.
The fried buns served with spicy coconut chutney and piping hot filter coffee became a raving hit not just in Udupi restaurants but in many homes too. Foodialogues brings to you the simple yet delicious recipe of the famed Mangalore Buns that can be an anytime meal.
Ingredients for Mangalore Buns:
- Bananas overripe 4 no medium
- Curd whipped 1 cup
- Sugar 2 tbsp
- Cumin seeds 1 tsp
- Refined flour 2 cups
- Baking soda, 1 tsp
- Salt to taste
- Ghee 1 ½ tbsp
- Oil for frying
Preparation Method for Mangalore Buns:
- Take a large mixing bowl. Add curd, mashed bananas, baking soda, sugar, and salt. With your fingers keep mixing till frothy. Now add the rest of the ingredients except the oil. Knead into a stiff dough.
- Cover with a wet cloth and allow to ferment for 6 hours.
- After 6 hours, gently knead the dough and take small balls, and roll into thick poories. Deep fry in hot oil till golden brown. Fry on medium heat.
- SERVE WITH COCONUT CHUTNEY
Mangalorean Cuisine’s Popular “Mangalore Buns” is ready 🙂
