Egg Stuffed Mangalore Buns
A delightful twist on the classic sweet Mangalore Buns! These fluffy, deep-fried banana buns are stuffed with a savory, spiced egg scramble, creating a perfect balance of sweet and savory in every bite. A unique and satisfying snack or breakfast. Note: This recipe requires an 8-hour dough fermentation period.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare and Ferment the Dough
- b.In a large mixing bowl, mash the ripe bananas with a fork or potato masher until completely smooth and lump-free.
- c.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.
- d.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.
- e.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
Step 2
- a.Prepare the Egg Filling
- b.While the dough ferments, prepare the filling. Heat 2 tbsp of vegetable oil in a pan over medium heat.
- c.Add the chopped onions and sauté for 3-4 minutes until they turn soft and translucent.
- d.Add the ginger garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
- e.Stir in the turmeric powder, red chili powder, and garam masala. Cook the spices for about 30 seconds.
- f.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.
- g.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
Step 3
- a.Stuff and Shape the Buns
- b.Once the dough has fermented, gently knead it for a minute. It will be sticky, so grease your palms with a little oil.
- c.Divide the dough into 8 equal-sized portions.
- d.Take one portion of dough and flatten it into a 3-inch disc on your oiled palm.
- e.Place about 1.5 tablespoons of the cooled egg filling in the center of the disc.
- f.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.
- g.Repeat the process for the remaining dough and filling.
- 4
Step 4
- a.Deep Fry the Buns
- b.Heat the oil for deep frying in a kadai or deep pan over a medium flame. The oil should be hot but not smoking.
- c.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.
- d.Gently slide 2-3 stuffed buns into the hot oil, being careful not to overcrowd the pan.
- e.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.
- f.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
Step 5
- a.Serve
- b.Serve the Egg Stuffed Mangalore Buns hot with coconut chutney, mint chutney, or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use overripe, blackened bananas for the best natural sweetness and flavor in the dough.
- 2The dough must be sticky. Resist the urge to add more flour, as this will result in hard, dense buns.
- 3Ensure the egg filling is completely cool before stuffing. A warm filling can make the dough tear.
- 4Fry on a medium-low flame to ensure the buns cook evenly from the inside out. High heat will brown the exterior too quickly, leaving the inside raw.
- 5Do not overcrowd the pan while frying. This lowers the oil temperature and can make the buns absorb too much oil.
- 6Seal the buns very carefully to prevent the savory filling from leaking into the oil during frying.
Adapt it for your goals.
Vegetarian Filling
Replace the egg scramble with a filling of spiced mashed potatoes, crumbled paneer (Indian cottage cheese), or mixed vegetables.
Healthier FlourHealthier Flour
For a denser, more rustic bun, substitute half of the all-purpose flour with whole wheat flour (atta).
Spicier FillingSpicier Filling
Increase the amount of green chilies or add a pinch of black pepper powder to the egg filling for extra heat.
Baked VersionBaked Version
For a lower-oil version, brush the stuffed buns with milk or melted butter and bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown. Note that the texture will be different from the fried version.
Why this is on our healthy list.
Source of Protein
The egg filling provides a good amount of high-quality protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
Quick Energy Boost
Carbohydrates from the flour and natural sugars from the bananas offer a quick source of energy, making this a substantial snack or breakfast item.
Rich in Potassium
Bananas are an excellent source of potassium, an important mineral and electrolyte that helps regulate blood pressure and heart function.
Frequently asked questions
This dish is a treat rather than a health food. While it contains protein from eggs and potassium from bananas, it is deep-fried and made with refined flour, making it high in calories and fat. It's best enjoyed in moderation.