Mango Buns | Mangalore Buns With Mango
Overripe bananas in a Mangalorean kitchen are turned into Mangalore Buns all the time, and when mangoes are in season, why not give them the same, Bun-makeover? Just like my Jackfruit Buns recipe, this too is a spin-off of the original.
How to make Mango Buns
To begin with, take a well ripened Mango, preferably one which is less fibrous, say an Alphonso or Kesar and puree it 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 Mango buns are ready. Serve hot!
Mango Buns
Ingredients
- 1 pc Ripe Mango, large (preferably Alphonso/ Kesar variety)
- 2-3 tbsp Sugar (see notes)
- 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 mango 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
- Adjust the quantity of sugar based on the sweetness of the Mango
- 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 my Mango Sheera. It’s an awesome combo
If you tried this Recipe, leaving a comment below the post along with a star rating, will enable more readers and cooking enthusiasts to discover these recipes! Also, if you are on Instagram, do share a picture of the dish and tag @one_plate_please to be featured in my stories!
Do follow me on Instagram , Facebook, Twitter, and Pinterest.
Reach me by email at contact@oneplateplease.com