If you’re a fan of traditional South Indian snacks, you’ll absolutely love this Mangaluru Buns recipe. This pillowy-soft yet crispy delicacy is a Mangalorean classic, best enjoyed as an evening snack or even for breakfast. These sweet banana buns are made from ripe bananas, giving them a natural sweetness and distinct flavor that makes them stand out from your usual fried snacks. My mom, who hails from Mangalore, has perfected this recipe over the years, and it’s one of my favorite childhood treats. Paired with gatti coconut chutney, these buns are irresistible!

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What Are Mangaluru Buns?

Mangaluru Buns, also known as banana buns, are a popular snack in the coastal region of Karnataka, particularly in Mangalore. Despite being called “buns,” they are actually deep-fried, puffed-up delights similar to pooris but with a sweet twist. The addition of ripe bananas to the dough is what gives these buns their unique flavor and softness. While they are often eaten for breakfast or tea-time snacks, they can also double up as a light meal. The contrast of their sweet, fluffy inside and crispy exterior makes them a hit with people of all ages.

Why You’ll Love This Recipe

• Simple Ingredients: You only need basic pantry staples like ripe bananas, yogurt, flour, and some spices to make these delightful buns.
• Pillowy Soft with a Crisp Exterior: The magic of these buns lies in their texture—soft and fluffy on the inside, with a satisfying crispy outer layer.
• Banana Flavor: The ripe bananas add natural sweetness and a rich flavor that’s hard to resist.
• Perfect for Any Occasion: Whether you’re serving them for breakfast, as an evening snack, or even a party appetizer, Mangaluru Buns are always a crowd-pleaser.
• Make-Ahead Friendly: You can prepare the dough the night before, let it rest, and fry up fresh, hot buns the next day.

The Unique Flavor of Mangaluru Buns

What makes these buns truly special is the use of ripe bananas in the dough. The sweetness of the bananas, combined with a slight tang from the yogurt, creates a beautiful balance of flavors. Unlike your typical poori or deep-fried bread, these buns have a depth of flavor that is both unique and comforting. The hint of cumin seeds adds a gentle warmth and earthiness, while the optional addition of rava (semolina) gives the buns a slightly crispy edge.

Bananas are the key ingredient here, and the riper they are, the sweeter and more flavorful your buns will be. So, don’t be afraid to use overripe bananas that you might otherwise discard—they work perfectly in this recipe!

Step-by-Step Guide to Making Mangaluru Buns

1. Prepare the Dough:
   Start by mashing the ripe bananas and mixing them with Greek yogurt, cumin seeds, salt, sugar, and a pinch of baking soda. This combination of ingredients not only flavors the dough but also gives the buns their signature soft texture. If you want an extra crunchy texture, you can add a bit of rava to the dough as well.
2. Rest the Dough:
   After mixing in your flour (whether you choose all-purpose, wheat, or a combination of both), let the dough rest. Ideally, leave it overnight to ferment slightly, which helps develop a deep flavor and makes the buns extra soft. If you’re short on time, a few hours of resting should also work. Grease the bowl and the dough with a little oil to prevent sticking and cover it well.
3. Roll and Fry:
   Once your dough has rested, it’s time to roll out the buns. Roll the dough into small, poori-sized circles, about half an inch thick. Heat some oil in a deep frying pan, and once it’s hot, fry the buns until they puff up and turn golden brown. To help them puff up beautifully, gently press on the buns with a spatula as they fry.
4. Serve Hot:
   These Mangaluru Buns are best served hot and fresh. Pair them with coconut chutney, particularly gatti chutney (a thick, dense version), for the ultimate snack experience. The sweet and savory combination is absolutely heavenly!

Tips from My Mom for the Perfect Mangaluru Buns

Here are a few tips my mom swears by to ensure the perfect buns every time:

• Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful the buns will be.
• Mix of Flours: If you’re out of all-purpose flour, don’t worry! A mix of wheat and all-purpose flour works just as well, adding a slightly wholesome flavor.
• Resting the Dough: Letting the dough rest overnight, especially in cooler environments, allows it to ferment slightly, making the buns softer and fluffier.
• Optional Rava Addition: Adding rava to the dough is completely optional, but if you like a bit of crunch in your buns, definitely include it.
• Puffing Tip: While frying, gently poke the buns with a spatula to help them puff up beautifully.
• Don’t Skip the Chutney: These buns are amazing on their own but become absolutely irresistible when paired with a thick, spicy coconut chutney.

Pairing Suggestions

While these buns are typically enjoyed as a snack, they’re also incredibly versatile:

• With Coconut Chutney: Serve the buns with a spicy, thick coconut chutney (gatti chutney) for the perfect balance of sweet and spicy.
• With Sambar or Rasam: If you prefer savory, you can pair these buns with sambar or a tangy rasam for a unique taste experience.
• With Tea or Coffee: Enjoy them with a cup of masala chai or strong South Indian filter coffee for an indulgent tea-time snack.

Mangaluru Buns are one of those traditional recipes that never go out of style. Whether you’re making them for a casual evening snack or serving them as part of a festive spread, they’re always a hit. With their perfectly soft texture, natural sweetness from the bananas, and crispy fried exterior, they’re hard to resist. Plus, the fact that you can prep the dough ahead of time makes them an ideal snack for busy households.

I hope you give this easy and best Mangaluru Buns recipe a try! Whether you’re from Mangalore or just love exploring new flavors, these sweet banana buns are sure to become a favorite in your home, just like they are in mine.

Try my other top recipes from South Canara

• Mangalorean Kori Gassi (Chicken Curry)
• Kundapur Prawn Ghee Roast
• Mangalorean Chicken Sukka