Mangalore Buns is a favourite speciality, a genuinely unique breakfast or snack item from the coastal town of Mangalore in Karnataka, India. The dough is made primarily from ripe bananas, which gives the buns an unusually soft, fluffy texture and subtle sweetness. Unlike ordinary buns, Mangalore Buns are not baked but deep fried to create this crispy golden-brown layer on the outside and soft, pillowy texture inside. These bananas are infused with fruity flavours to give the buns a faint taste. A small amount of yoghurt in the dough does provide a light tanginess to the buns against the sweetness and adds flavour. Mangalore buns are mainly known for their sweet taste and rich aromatic spice taste from cumin seeds, giving this treat a savoury twist. The right balance of soft inside and slightly crispy outside makes the dish all the more comforting for people of all ages. Many enjoy this dish in a South Canara household, taken as a breakfast or snack item with coconut chutney and sometimes even a soft vegetable curry. These buns are special in Karnataka's culinary culture, particularly among Tulu-speaking groups of Mangalore and Udupi. Overripe bananas add natural sweetness and present a practical means of consuming bananas past the ripe point- it does mean there is no waste and strength in Indian cooking. Their unique taste sets Mangalore Buns apart - nothing you can compare with other fried savoury items.

• 1 cup wheat flour
• 2 banana
• 1/4 tsp baking soda
• 1 cup maida
• 2 tsp cumin seeds
• 1/4 cup almond milk
• 2 tsp lemon juice
• 2 tsp sugar
• Oil

• Start the recipe of Mangalore Buns with peeling ripe bananas and place them in a large mixing bowl.
• Add two teaspoons of sugar to the bananas. Using a fork, mash it with sugar until it is a smooth paste.
• Mix all-purpose flour, wheat flour, and baking soda into the banana paste. Add cumin seeds and one tablespoon of oil to the bun for flavour. This will mix everything well, and the ingredients will evenly be spread in the dough.
• Add 2-3 tablespoons of almond milk (or regular milk if you prefer) and one teaspoon of lemon juice. Add the wet ingredients to the dough mixture.
• Knead the mixture either by hand or a food processor until the dough acquires a soft, pliable, slightly sticky, and elastic consistency.
• Add a little more flour if wet. This dough must be sticky but still not too wet to handle.
• Wrap the dough with a damp cloth or plastic wrap so it won't dry out. Let it rest at room temperature for 5-6 hours. In this resting time, the dough will ferment and become tastier; the buns become fluffy. Fermentation can take a little longer - up to 7 hours- to get better results on the texture and taste of the final buns.
• After resting, remove the cover and knead it lightly again. Then, ball the dough into small sizes of lemons. Roll each gently between your palms to smoothen its surface.
• Roll each ball of dough using a rolling pin to about 1/4 inch. Keep the rolled dough thick; they will puff more when fried.
• Heat oil in a deep frying pan over medium heat. Test the temperature of the oil by letting a small piece of dough fall into it. When the dough rises to the top immediately, the oil is ready. Before frying the buns so that they get fried evenly, reduce the flame to medium.
• Place each rolled dough gently and carefully in the hot oil. The buns will puff out almost immediately. Flip them after a few seconds and press them lightly with a slotted spoon to encourage the buns to puff. Fry until both sides are golden brown and crispy.
• Serve those golden puffed buns warm with coconut chutney and a cup of coffee or tea.
• This Mangalore Buns recipe brings in an exciting and new combination of fried bread and natural banana sweetness, associating it with a soft, airy texture.