Authentic Kannadiga Mangalore Buns with Spicy Coconut Chutney
Fluffy, slightly sweet banana-infused fried puris originating from the coastal region of Karnataka. Enjoy them warm with a fiery coconut chutney for a comforting traditional breakfast.
500min
Total Time
4
Servings
Kannadiga
Cuisine
Recipe
1
In a mixing bowl, combine the mashed bananas, sugar, salt, yogurt, and cumin seeds.
2
Gradually add the all-purpose flour and baking soda to the banana mixture, kneading into a smooth, pliable dough without adding water.
3
Cover the dough and let it ferment for 6 to 8 hours or overnight in a warm place.
4
Divide the fermented dough into equal-sized small lemon-sized balls and roll them out into thick circular puris.
5
Heat oil in a deep frying pan over medium heat.
6
Slip the rolled puris gently into the hot oil and fry until they puff up and turn golden brown on both sides.
7
Remove and drain excess oil on paper towels.
8
To prepare the chutney, grind together the grated coconut, dry red chilies, tamarind, and salt with a little water until smooth.
9
Temper the chutney with coconut oil and mustard seeds, then serve hot with the freshly fried Mangalore buns.
Ingredients
2 ripe bananas, mashed smoothly
2 cups all-purpose flour
2 tablespoons plain yogurt
1 teaspoon sugar
1/2 teaspoon cumin seeds
1/4 teaspoon baking soda
Salt to taste
Ghee or oil for deep frying
1 cup fresh grated coconut for chutney
3-4 dry red chilies for chutney
A small piece of tamarind for chutney
1 tablespoon coconut oil for tempering
*This AI-generated recipe may contain inaccuracies.