Jun 5, 2012

Mangalore Buns (with wholewheat (atta))

Mangalore Buns (made of wholewheat (atta))

Delicious deep fried puris !!

Makes: 6 - 8


1 cup (200 to 225 g ) wholewheat (atta)

1 teaspoon sooji (rawa)

1/2 teaspoon salt

1 teaspoon sugar

1/4 cup ( 50 ml ) buttermilk

2 medium size well ripe bananas (75 g)

Extra 1/4 cup wheat flour or 1 – 2 teaspoon buttermilk for final kneading

250 ml oil for deep frying

Tip: An easy way to mash bananas is to peel, cut into chunks, and place in a zip-top plastic bag, leaving about 1/4" open at the top of the bag for air to escape. Gently knead/flatten/squash the banana chunks with your fingers.


Mash bananas and keep aside.

In a wide bowl, mix salt, sugar and buttermilk. Finally, mix with mashed bananas, wholewheat and sooji. Knead and make a soft dough. Add extra wholewheat or buttermilk if required when kneading. Do not add water when making dough. Cover and keep aside for 6 hours or overnight.

Divide bun dough into 8 (or 6 – 8) portions and make balls. Flatten them to make thick rounds / puris (4 inches in diameter ). Sprinkle little dry flour when making buns.

In a kadai / frying pan, heat oil. Reduce heat to medium and fry puri one at a time till it puffs up. Turn over till both sides until light golden color. Drain on paper towels to absorb extra oil and serve with coconut chutney or serve as an evening snack.

Coconut Chutney


1 cup coconut grated (100 g - 6 – 7 tablespoon)

1 green chilli

1 red chilli

1 teaspoon tamarind paste ( optional )

Salt to taste (or 1/2 teaspoon)

Ginger - 1/2- inch piece


Grind all the ingredients to a smooth paste with a little water in a a small mixer bowl. Adjust the thickness of the chutney with extra ¼ cup (50 ml) water if required.

For seasoning:

1 teaspoon oil

1/2 teaspoon mustard seeds

1/4 teaspoon urad dal

1 red chilli

1 spring curry leaves (4 - 6)


In a pan, heat 1 teaspoon oil. Add mustard seeds. When they splutter , add remaining ingredients. Saute well. Pour this over to coconut chutney.

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