Egg Stuffed Mangalore Buns

Instructions

1. 1

   Prepare and Ferment the Dough

   • In a large mixing bowl, mash the ripe bananas with a fork or potato masher until completely smooth and lump-free.
   • Add the sugar, curd, cumin seeds, baking soda, and 0.5 tsp of salt to the mashed bananas. Whisk well until the sugar dissolves completely.
   • Gradually add the all-purpose flour to the wet mixture. Using your hands, combine everything to form a very soft and sticky dough. Do not add any water.
   • Cover the bowl with a lid or plastic wrap and set it aside in a warm place to ferment for at least 8 hours or overnight. The dough will become light and airy.
2. 2

   Prepare the Egg Filling

   • While the dough ferments, prepare the filling. Heat 2 tbsp of vegetable oil in a pan over medium heat.
   • Add the chopped onions and sauté for 3-4 minutes until they turn soft and translucent.
   • Add the ginger garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
   • Stir in the turmeric powder, red chili powder, and garam masala. Cook the spices for about 30 seconds.
   • Crack the 4 eggs directly into the pan. Add the remaining 0.5 tsp of salt. Scramble continuously with a spatula, breaking up the eggs into small pieces until they are fully cooked and crumbly.
   • Turn off the heat and mix in the chopped coriander leaves. Transfer the filling to a plate and allow it to cool down completely.
3. 3

   Stuff and Shape the Buns

   • Once the dough has fermented, gently knead it for a minute. It will be sticky, so grease your palms with a little oil.
   • Divide the dough into 8 equal-sized portions.
   • Take one portion of dough and flatten it into a 3-inch disc on your oiled palm.
   • Place about 1.5 tablespoons of the cooled egg filling in the center of the disc.
   • Carefully bring the edges of the dough together, enclosing the filling completely. Pinch the seams to seal tightly and roll it between your palms to form a smooth, crack-free ball.
   • Repeat the process for the remaining dough and filling.
4. 4

   Deep Fry the Buns

   • Heat the oil for deep frying in a kadai or deep pan over a medium flame. The oil should be hot but not smoking.
   • To test the oil temperature, drop a tiny piece of dough into it. If it sizzles and rises to the surface steadily, the oil is ready.
   • Gently slide 2-3 stuffed buns into the hot oil, being careful not to overcrowd the pan.
   • Fry on a consistent medium-low flame for 5-7 minutes, turning them occasionally, until they are a deep golden brown on all sides and cooked through.
   • Use a slotted spoon to remove the fried buns and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve

   • Serve the Egg Stuffed Mangalore Buns hot with coconut chutney, mint chutney, or tomato ketchup.