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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mash over ripe bananas, curd, powdered sugar, cumin seeds, and salt using fingers until well combined.
Add fruit salt and mix until the mixture turns frothy.
Add refined flour and knead well to form a dough.
Coat the dough with oil and let it ferment overnight or for a maximum of 12 hours.
Punch the dough gently to remove air and knead for a few seconds.
Take a medium-sized portion of dough and press using fingers into puri size.
Deep fry in cooking oil on both sides until golden and puffed up.
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Use overripe bananas for better sweetness and flavor.
It is important that the dough is well fermented for the buns to puff up nicely.
You can store the dough for later use for upto 2 days
Can I use regular salt instead of fruit salt?
Fruit salt helps the dough become frothy and aids in fermentation, so it's recommended to use it.
How do I know if the fermentation is done?
The dough should have a spongy, net-like structure inside and puff up well when fried.
What can I serve with Mangalore Buns?
They are best served hot with your favorite curries or chutney.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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