Mangalore Bun is one of those breakfast treats I first tasted at a Udupi restaurant in Bangalore, where it came alongside a bowl of coconut chutney and potato sagu. I remember biting into the warm, slightly sweet bun and being surprised by how light it felt despite being fried. The banana flavor is gentle, not overpowering, and the cumin seeds give just enough warmth to balance the sweetness.
I started making it at home because I wanted that same combination of soft pillowy texture and crispy edges without having to leave the house early on a Sunday. The long resting time means I mix the dough the night before, then fry fresh buns in the morning when everyone is awake and hungry.
About the Recipe
This recipe relies on ingredients you likely have on hand, with the exception of very ripe bananas which are key to the flavor and texture. The dough takes about ten minutes to prepare, but it needs four to six hours of resting time, so plan accordingly. I usually make this on weekends when I can mix the dough in the morning and fry the buns by afternoon, or prepare it the night before for a special breakfast.
The frying itself is quick, and each batch takes only a few minutes. It serves well for casual family meals or when you want to offer something homemade that feels a bit more festive than regular rotis.
Why you will love this recipe
The banana adds natural sweetness and keeps the buns soft even after they cool, which means you can fry a batch and serve them over the course of an hour without worrying about them turning hard. The cumin seeds bring a slight earthy warmth that prevents the buns from tasting like dessert, so they pair well with savory sides like vegetable sagu or spicy coconut chutney.
The dough is forgiving in terms of shaping, and because you roll them out like puris, there is no need for perfect rounds or precise thickness. I like that the long resting time does most of the work for you, letting the flavors develop and the dough relax so it puffs nicely when fried.
Cooking Tips
The most common mistake is using bananas that are not ripe enough, which results in dense buns with a starchy taste instead of a subtle sweetness. Look for bananas with lots of brown spots, almost overripe. If your dough feels too stiff after resting, sprinkle a tiny bit of water and knead again briefly. The oil temperature matters more than you think.
If it is too hot, the buns will brown on the outside before cooking through, leaving a doughy center. Test with a small piece of dough first. It should sizzle gently and rise to the surface within a few seconds.
Top Tips
- Rest the dough for at least four hours or overnight in a covered bowl at room temperature for the best texture.
- Use very ripe bananas with brown spots, as they mash easily and add the right sweetness.
- Roll the buns slightly thicker than puris so they stay soft inside while crisping on the edges.
- Fry on medium heat to guarantee even cooking without burning the surface.
- Press gently with a slotted spoon while frying to help the buns puff up.
- Serve warm for the best taste, but they stay soft for a few hours if kept covered.
Serving and Storing Suggestions
This recipe makes about twelve to fourteen buns, enough to serve four to five people for breakfast or a light meal. Prep time is around ten minutes, with an additional four to six hours of resting time. Serve the buns warm with coconut chutney, vegetable sagu, or a simple potato curry. They taste best fresh but can be stored in an airtight container at room temperature for up to a day.
Reheat briefly in a pan or microwave to soften them again before serving. Avoid refrigerating, as that makes them tough and dry.
Similar Recipes
- Poori
- Bhatura
- Kerala Banana Fritters
- Sweet Puri
- Bonda
Nutrient Benefits
Wheat flour provides dietary fiber and complex carbohydrates, which offer steady energy throughout the morning. Bananas add potassium, vitamin B6, and natural sugars that make the buns slightly sweet without refined sugar. Curd contributes probiotics and calcium, supporting digestion and bone health. Cumin seeds contain iron and antioxidants, and they aid digestion, which is helpful when eating fried foods. While these buns are deep fried, the portion of oil absorbed is moderate if the frying temperature is correct, and the banana keeps the texture moist without needing extra fat in the dough.
Mangalore Bun
Ingredients
- 2 cup Wheat Flour
- 2 Ripe Green Bananas peeled, mashed
- 6 tsp Curd
- 4 tsp Sugar
- 2 tsp Cumin Seeds
- 2 pinch Cooking Soda
- as required Oil
- a large pinch Salt adjust as per taste
Instructions
- Combine the bananas, curd, salt, sugar, cumin seeds and cooking soda in a bowl.
- Mix well.
- Add this to the wheat flour and add a little oil.
- Knead well and keep aside for 4 to 6 hours.
- Make small balls of the dough and shape them into small circles (like a puri).
- Heat oil in a deep frying pan.
- Fry the prepared buns until light golden brown.
- Remove and drain excess oil.
- Serve with chutney or vegetable sagu.
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Frequently Asked Questions
Can I use all purpose flour instead of wheat flour?
Yes, you can substitute all purpose flour entirely or use half wheat and half all purpose for a lighter texture. The buns will be slightly softer and puff more easily, but the flavor will be less nutty.
Why did my buns turn out hard and dense?
This usually happens if the bananas were not ripe enough or if the dough was not rested long enough. Make sure your bananas are very soft and sweet, and give the dough at least four hours to rest so the gluten relaxes and the flavors develop.
Can I skip the resting time and fry the buns immediately?
You can, but the texture will be much denser and the buns will not puff as well. The resting time allows the dough to ferment slightly, which creates air pockets and makes the buns lighter.
What should I do if the buns are browning too fast while frying?
Lower the heat immediately. The oil is too hot, which cooks the outside before the inside is done. Fry on medium heat and test the temperature with a small piece of dough before adding the rest.
How do I store leftover buns and for how long?
Keep them in an airtight container at room temperature for up to a day. Reheat in a pan or microwave for a few seconds to soften them before serving. Do not refrigerate, as that makes them dry and tough.
