Jackfruit Buns | Mangalore Buns with Jackfruit
Overripe bananas in a Mangalorean kitchen are turned into Mangalore Buns. And when Jackfruits are in season, and after they have been turned into the wide variety of traditional Mangalorean Jackfruit based dishes and we have some leftover jackfruit bulbs which are fast overripening – what shall we do with them? Simple! Why not make some Jackfruit Buns?
No prizes for guessing, this recipe is a spin-off of the ever popular Mangalore Buns recipe. Just swap the overripe bananas with equivalent amount of overripe Jackfruit bulbs. The same sponginess and texture but with the flavour of Jackfruit and they are oh so Yumm!
How to make Jackfruit Buns
To begin with, puree the Jackfruit bulbs along with the sugar, curds, ghee and salt. Sift the required quantity of all-purpose flour along with Baking powder into the wet mix. Add cumin seeds to the bowl. Gently, mix and bring all the ingredients together and knead into a dough without using any water and let it rest for at least 4 to 5 hours, preferably 8 hours (I usually do this overnight).
To fry the buns, heat sufficient oil to medium high heat. Roll the dough into lemon sized balls and roll them into 5 mm thick discs. Once the oil is sufficiently hot, fry the rolled discs flipping them over every few seconds until a uniform brown colour is achieved all around. Drain it out on a kitchen tissue. The Jackfruit buns are ready. Serve hot!
Jackfruit Buns
Ingredients
- 150 gms Overripe Jackfruit Bulbs
- 2 to 3 tbsp Sugar
- ¼ cup Curds/Yoghurt
- 1 tbsp Ghee
- Salt, as needed
- 300 gms All purpose flour, divided + more if needed
- 1 tbsp Baking powder
- 1 tbsp Cumin seeds
- Vegetable Oil for deep frying
Instructions
Mixing the wet Mix:
- In a mixer, puree the Jackfruit bulbs along with the sugar, curds, ghee and salt. Mix well.
Making the Dough:
- Sift 250 gms of flour along with the baking powder into the wet mix. Sprinkle the cumin seeds
- Mix well and knead without adding any water. Add some of the reserved dough if needed until we get a well binded dough that is not sticky nor too dry
- Cover the dough and rest it for around 8 hours or overnight
Rolling and Frying the Buns:
- Heat sufficient oil on medium high heat
- Roll the dough into lemon sized balls and roll them into 5 mm thick discs
- Once the oil is sufficiently hot, fry the rolled discs flipping them over every few seconds until a uniform brown colour is achieved all around
- Drain it out on a kitchen tissue. Serve hot!
Notes
- It is important to maintain sufficient thickness when rolling out the dough. If rolled as thin as pooris, we may end up with crispy buns
- Buns can be enjoyed as is or with coconut chutney and a simple sambar
- Alternate serving suggestion: try the buns with Sheera (kesari bath). It’s an awesome combo
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