Mangalore buns
 Mangalore buns | |
| Place of origin | Mangalore-Udupi, Karnataka, India |
|---|---|
| Region or state | Karnataka |
| Main ingredients | Banana, all purpose flour |
Mangalore Buns is a deep-fried bread originating from the Udupi-Mangalore region of Karnataka, India, and part of Mangalorean cuisine or Udupi cuisine.[1][2] The buns are mild sweet, soft fluffy puris with all purpose flour and banana being the main ingredients.[3] Usually served with a spicy coconut chutney and sambar, they are also eaten without any accompaniment.[4][5] Variations of this dish also incorporate finger millet and Sorghum.[6]
References
[edit]- ^ Dhanyata M Poovaiah (10 October 2020). "Some fried delights from Karnataka". Deccan Herald.
- ^ "Have you had these seven iconic Mangalore dishes?". The Indian Express. 18 April 2016.
- ^ Anila Kurian (5 January 2020). "What are Bengaluru's favourite street foods". Deccan Herald.
- ^ "Mangalorean Buns – Fried Banana Bread". Goan Imports. 20 June 2015. Retrieved 2 November 2016.
- ^ "Mangalore Buns (Banana Puris) - KonkaniFoodRecipes.com". www.konkanifoodrecipes.com. Retrieved 2 November 2016.
- ^ Shalini Rajani (6 July 2020). "Millet Mangalore Buns are perfect for the monsoons; here's how you can make them". The Indian Express.
Mangalore Buns are a popular snack and breakfast item native to the coastal city of Mangalore in Karnataka, India. Known for their unique texture and flavor, Mangalore Buns are a type of deep-fried bread made primarily from ripe bananas, flour, and a few spices. They are cherished for their soft, fluffy texture and mildly sweet taste, making them a delightful accompaniment to various side dishes.
Ingredients and Preparation
[edit]The primary ingredients for Mangalore Buns include:
- Ripe bananas (preferably overripe, as they contribute sweetness and moisture)
- All-purpose flour (maida)
- Sugar
- Curd (yogurt)
- Baking powder
- A pinch of salt
- Oil for deep frying
- Optional spices like cardamom or nutmeg for added flavor
Preparation involves mashing the ripe bananas and mixing them with the other ingredients to form a soft dough. This dough is then allowed to rest for a certain period, usually around 3-4 hours, to enhance its texture. Once rested, the dough is divided into small balls, rolled out into circular shapes, and deep-fried until golden brown and fluffy.
Serving Suggestions
[edit]Mangalore Buns are typically served hot or warm. They are often accompanied by coconut chutney, sambar (a lentil-based vegetable stew), or spicy curries. They can also be enjoyed with a simple cup of tea or coffee, making them suitable for both breakfast and as a snack during the day.
Cultural Significance
[edit]Mangalore Buns hold a special place in the cuisine of Mangalore and the surrounding coastal regions of Karnataka. They are commonly found in local restaurants and street food stalls, often enjoyed by residents and visitors alike. The dish reflects the region's tropical agricultural products, particularly bananas, and showcases the distinct flavors of South Indian cuisine.
Variations
[edit]While the traditional Mangalore Buns recipe remains popular, there are several variations that may include different spices or ingredients based on personal or regional preferences. Some may incorporate grated coconut or nuts for added texture, while others might use whole wheat flour as a healthier alternative to all-purpose flour.
Conclusion
[edit]Mangalore Buns are not only a testament to the culinary heritage of Mangalore but also a delicious representation of the fusion of sweet and savory flavors, characteristic of South Indian snacks. Their ease of preparation and versatility in serving make them a beloved dish among food enthusiasts both within and outside India.
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