Mangalore buns are very popular and I have seen people in many cities in the South and in Mumbai craving for buns. They are filling and are good to have as breakfast or evening snack. Buns go well with chutney, sambhar, daalithove or saung. Many GSB households make phovachutney with more chutney and less phova as accompaniment with buns.
Recipe courtesy: Sumathi Bhandarkar
|Buns with Phovachutney and Filter Coffee|
1. Maida - 4 Cups
2. Buttermilk - 1/2 Cup
3. Cooking Soda - 1 Tsp
4. Salt - 1 Tsp
5. Sugar - 8 Tsp
6. Mysore(Salem) Banana - 2-3 small
7. Butter - 2 Tsp
Mangalore Buns with Bombay Sev Mixture and Phovachutney
Dissolve cooking soda, salt and sugar in buttermilk. Add Maida and mashed bananas. Fold in to make a sticky and soft dough. Add little water if necessary. Add butter and mix well. Don't knead hard like poori or chapathi dough. This dough should not be too watery or too dry. Must be like chewing gum and should be easily rolled with minimum pressure of the rolling pin. Cover the dough in a moist cloth and allow to raise for 6-8 hours at warm room temperature.
Make big lemon sized balls and roll out thick pooris with enough maida to dust the pooris. Deep fry in hot ghee or oil till fluffy and golden brown.