Mangalorean buns

Votes: 4

Time: 8 hours 40 minutes
Complexity: average
Servings: 10

Nutritional value per serving:

Calories 249, total fat 17 G., saturated fats 3 G., proteins 6 G., carbohydrates 19 G., fiber 1 G., cholesterol 8 mg, sodium 244 mg, sugar 8 G.

"Mangalore buns are incredibly popular in India, and I can see why!" shares Aarti Sequeira. "I'm so proud that they come from my hometown, which is located on the southwest coast of India. They're typically served as a snack with a piping hot cup of coffee with milk and a tangy fresh coconut chutney. Since fresh coconut flakes can be hard to find, I suggest trying them with pineapple chutney. But I must admit, these buns also go great with Greek yogurt sweetened with honey, or even with pimento cheese sauce... almost anything goes with them! And how about my husband's idea of an "Elvis Goes to Mangalore" bun with peanut butter and bacon?!"

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 medium very ripe banana
1 teaspoon coarse salt
1 tbsp cane sugar
0.5 tsp toasted cumin seeds
0.5 tsp of soda
1/4 tsp ground turmeric
2 tbsp + 2 cups plain full-fat Greek yogurt
1 cup premium flour + extra for dusting
Neutral vegetable oil for frying (I use canola)
Sea salt flakes, for sprinkling
2 tablespoons of honey
Special equipment: deep-fry thermometer or deep-fryer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, yogurt, bananas, unrefined sugar, honey, cumin, turmeric, sea salt flakes

Cooking the dish according to the recipe:

Peel the banana and place it in a large, wide bowl. Sprinkle with coarse salt, then mash with a potato masher or fork until smooth.
In the bowl of a stand mixer fitted with a paddle attachment, combine the cane sugar, cumin seeds, baking soda, turmeric, and 2 tablespoons of yogurt. Add the mashed bananas and mix on low speed until well combined.

Add flour, about 1 tablespoon at a time, mixing on low speed until you have a smooth dough. You may or may not need all the flour, depending on the size of the banana. If the banana was large, feel free to add more flour, 1 tablespoon at a time, until you have a smooth, soft dough with no sticky bits around the edges of the bowl. If the dough is too dry, lightly wet your palms and knead it. Now place the dough ball in the center of a large piece of plastic wrap and wrap tightly. Refrigerate for 8 hours or overnight.
Remove the dough from the refrigerator and let it cool to room temperature.
Pour oil into a medium saucepan and place over medium-high heat. Heat to 350°F (175°C). Or preheat a deep fryer to 350°F (175°C). Set the oven to the lowest temperature it can reach. Place a rack on a baking sheet, then place the baking sheet in the oven to stack the finished buns.
Lightly flour your work surface and roll out the dough. Divide into 10 equal balls. Sprinkle with flour if they are sticky. Roll each ball into a circle 8–10 cm wide, ensuring they are of uniform thickness all the way around. Shake off any excess flour from each circle.
Line a plate with several layers of paper towel.
Drop one circle of dough into the oil. It will sink to the bottom, then quickly float to the surface and begin to puff up. To ensure it puffs up all the way around, gently press down on the bubbles with a flat spatula. Once the bottom is golden brown (about 30 seconds), flip and fry the other side for about 45 seconds.
Transfer the bun to a plate lined with paper towels, then sprinkle gently with sea salt. Place on a baking sheet in the oven and continue toasting.
Mix the remaining yogurt with honey and season with pepper. Serve the hot buns with yogurt.