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Mangalore banana buns

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Sweet banana and wheat breads, rolled into rounds and fried. This coastal Karnataka home version rests the dough for 30 minutes.

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Illustrative serving of Mangalore banana buns, puffed golden fried rounds on a pale plate; not a specific recipe batch.

A short-rest home version

These banana buns are fried rounds associated with coastal Karnataka. The selected whole-wheat home method rests the dough for 30 minutes; other documented methods use longer rests and different proportions.

Sources for this section

History

Karnataka Tourism documents banana buns as a coastal Karnataka snack, including Mangaluru and Udupi. Its earliest date and precise birthplace are not established.

Ingredients

Scaling: source batch only

Ripe bananasPurée with sugar.
3 large
Whole wheat flour
946 mL4 cup as recorded
Adjust as needed for a soft dough
Plain yogurt
237 mL1 cup as recorded
Sugar
237 mL1 cup as recorded
Salt
2.5 mL½ tsp as recorded
Baking soda
A pinch
Oil
Amount not stated
As needed for deep frying

Method

Risks and precautions · Standard risk

Contains wheat and dairy.

Hot oil can burn or ignite. Use a stable deep pan and keep water away from the oil.

Cook the dough through; do not taste raw flour.

  1. Purée the bananas and sugar together. Mix with wheat flour, yogurt, baking soda and salt; knead to a soft, pliable dough, adjusting flour as needed.
  2. Cover the dough and rest for 30 minutes.
  3. Heat oil in a deep, stable frying pan. Divide the dough into small balls and roll into rounds slightly thicker than puri.
  4. Lower the rounds into the hot oil carefully and fry until puffed and golden on both sides. Remove with a slotted spoon and drain.

Places

Karnataka

Documented preparation · Region evidence

Karnataka Tourism documents the preparation across coastal Karnataka; it does not establish a precise birthplace.

See Karnatakaon the mapLocation source 1 →

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