Mangalore Buns

Peel the ripe bananas and mash them thoroughly in a large mixing bowl until completely smooth with no lumps.

Add sugar, curd, cumin seeds, baking soda, and salt to the mashed bananas. Mix well to combine all ingredients evenly.

Gradually add the all-purpose flour to the banana mixture, kneading gently to form a soft, slightly sticky dough. Do not over-knead.

Cover the dough with a damp cloth and let it rest for 45–60 minutes at room temperature. This resting period is essential for the buns to puff up properly when fried.

After resting, divide the dough into 12–14 equal portions and roll each portion into a smooth ball.

On a lightly floured surface, flatten each ball into a small disc about 5–6 cm in diameter and 1 cm thick using your palm or a rolling pin.

Heat oil in a deep kadai or frying pan over medium heat. Test the oil temperature by dropping a small piece of dough — it should rise to the surface within 2–3 seconds.

Gently slide 3–4 discs into the hot oil. They will puff up slightly as they fry.

Fry for 2–3 minutes on one side until golden brown, then flip and fry the other side for another 2 minutes.

Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough portions.

Serve hot with coconut chutney or as a breakfast accompaniment.