Those who were born in South Canara (Udupi and Mangalore) or had the opportunity to visit the region would have had the chance to savour the popular Mangalore buns. It can be eaten as breakfast or as a snack.
Mangalore buns are a thick variation of pooris. They can be enjoyed without any accompaniment or with coconut chutney. Mangalore buns can be made in any part of the world as most of the ingredients are easily available.
- I medium-sized banana
- 2 to 3 tablespoons of sugar
- ½ teaspoon of jeera powder (cumin powder)
- A pinch of salt
- 2 pinches of baking soda
- 1 ½ cup of maida or whole wheat flour (or half of both)
- 1 teaspoon of ghee
- Oil for deep frying
- 1 tablespoon of yogurt .
(For making dough): Take banana and sugar in a bowl and mash well Add flour, Yogurt, salt, ghee, baking soda, cumin powder If the dough is dry than add more yoghurt. Knead the ingredients into a smooth dough Keep the dough covered in a bowl at room temperature for 3 to 4 hours or in a refrigerator overnight.
(Frying the buns): Make medium sized balls from the dough and roll it into round pooris Deep fry the pooris in medium hot oil till they become puffed and golden brown Excess oil can be drained by placing them on paper napkin which will absorb the excess oil.
Buns can be eaten without any accompaniment or with coconut chutney.
– LeenaCrasta (course Co-ordinator of FoodCraft School, Bangalore. Follow on FaceBook on FoodCraftschool)