Why is my dough too sticky or too dry?

Banana size varies; if sticky, add a tablespoon of flour. If dry, add a teaspoon of yogurt or milk. Do not add water.

Can I make the dough and filling a day ahead?

The dough can be refrigerated for up to 24 hours (bring to room temp before rolling). The egg filling can be made ahead and kept chilled.

How do I prevent the filling from leaking during frying?

Ensure the edges are pinched tightly and there are no gaps. Also, cool the filling completely before stuffing.

What oil temperature is best for deep frying these buns?

Medium heat (about 325-350°F / 160-175°C). The dough should rise slowly to the surface with gentle bubbles, not violently.

Can I bake these buns instead of deep frying?

Baking works but won't give the same golden, puffy texture. Brush with oil and bake at 375°F (190°C) for 12-15 minutes, flipping halfway.

Home / Recipes / south_indian / Egg Stuffed Mangalore Buns

south_indianMediumeggetariannut free

Egg Stuffed Mangalore Buns

RATING

4.3/5(27)

TASTE SCORE

9/10

Soft, mildly sweet banana-infused buns with a savory spiced egg filling. A popular Mangalorean street food that combines the best of fluffy fried bread and masala omelette in one delightful package.

PREP

15m

COOK

20m

SERVES

1 PIECE

258 cal

SERVINGS

METHOD · 5 STEPS

prep · ~30 min
Make the dough.
1.In a large bowl, mash the ripe banana until smooth.
2.Add sugar, yogurt, ghee, and salt. Mix well.
3.Sift in all-purpose flour, cumin seeds, and baking soda.
4.Mix gently and knead into a soft, smooth dough. Do not add water unless absolutely necessary — the banana and yogurt provide moisture.
5.Cover with a damp cloth and rest for 30 minutes.
TIPUse a very ripe banana for natural sweetness and softer dough.
saute · ~10 min
Prepare the spiced egg filling.
1.Heat a small pan with 1 teaspoon oil over medium heat.
2.Add chopped onions and sauté until translucent (3-4 min).
3.Add green chili and grated ginger, cook for 1 minute.
4.Sprinkle turmeric powder, red chili powder, and a pinch of salt. Stir for 30 seconds.
5.Beat the eggs in a bowl, pour into the pan, and scramble until just cooked through.
6.Turn off heat and mix in chopped coriander leaves. Let cool completely.
TIPMake sure the filling is completely cool before stuffing, or the dough will get soggy.
prep · ~10 min
Portion and fill the dough.
1.Divide rested dough into 8 equal balls.
2.Flatten each ball on a lightly oiled surface into a small disc (about 3 inches).
3.Place a spoonful of cooled egg filling in the center.
4.Gather the edges and pinch to seal completely. Gently flatten into a thick disc again.
5.Repeat with remaining dough and filling.
fry · ~7 min
Deep fry the stuffed buns.
1.Heat oil in a deep frying pan over medium heat. Test with a tiny piece of dough — it should rise slowly.
2.Carefully slide 2-3 stuffed buns into the hot oil.
3.Fry until golden brown and puffed on both sides, flipping once (about 2-3 minutes per side).
4.Drain on paper towels to remove excess oil.
TIPKeep the heat at medium. High heat browns the outside before the inside cooks through.
serve
Serve hot with coconut chutney.
Serve the Egg Stuffed Mangalore Buns immediately while warm and crisp on the outside, soft on the inside. Pair with fresh coconut chutney and a cup of filter coffee.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use very ripe bananas with black spots for maximum sweetness and soft dough.
2
Rest the dough for a full 30 minutes to relax gluten, making it easier to roll without shrinking.
3
Cool the egg filling completely before stuffing to prevent the dough from turning soggy.
4
Oil your hands lightly when flattening the dough to avoid sticking without extra flour.
5
Fry at a steady medium heat; if the oil is too hot, the buns brown before the center cooks.
6
Seal the stuffed edges tightly, or the filling may burst out during frying.
7
Drain fried buns on paper towels immediately to keep them crisp, not greasy.