Sweet potato mangalore buns recipe is a modified version of Mangalore or Mangaluru buns. Typically mangalore bun is a recipe from coastal Karnataka. Mangalore buns are a common sight in most of the hotels in mangalore and Udupi. It is a very simple to make recipe. Whenever we have ripe bananas I usually prepare mangalore buns, this time wanted to try with sweet potatoes or shakarakand (hindi) or sihi genasu (kannada).
If you love these healthy fibre antioxidant rich root vegetable and want to include in your diet, then this is one of the tasty way.
These are mainly fried poories flavored with sweet potato and cumin. I prepare the dough and keep it overnight. Unlike other crispy buns these are absolutely pillow soft and fluffy poories. These buns are served with coconut chutney, toor dal sambhar, mango pickle but can be relished without any accompaniments.
Sweet potato mangalore buns can be made using either all-purpose flour or whole wheat flour. We do prepare with a combination of these flours with no compromise in taste. The sugar content can be adjusted based on the sweetness of sweet potato. I have used thick curd only instead to water for the dough preparation. The quantity of curd and flour can be adjusted if the dough becomes sticky to handle or vice versa.
These sweet potato mangalore buns can be served as breakfast or tea time snack and if you are looking for recipe on sweet potato then check the archives or link below
Here are the recipe details with step by step pictures
Sweet Potato Mangalore Buns
- Sweet potato (cooked and mashed without skin) - 1 cup
- Maida or all-purpose flour -1 cup
- Cumin seeds or jeera -1 tsp
- Baking soda – ¾ tsp
- Sugar - ¼ cup or less
- Curd - ¼ cup
- Salt as per taste
- Oil for deep frying
- Take a bowl and add mashed sweet potato, flour and mix well.
- Now add cumin, baking soda, salt, sugar, mix well.
- Finally add curd and prepare dough. Knead the dough well.
- Keep this in warm place for 8 to 10 hours for resting or overnight (in the morning refrigerate the dough if not using it immediately)
- Knead once, make small to medium round balls and roll into thick poories.
- Heat oil on medium flame in a kadai, drop slowly the poories and fry on medium flame until done (they turn golden to brown colour)
- Serve hot sweet potato mangalore buns with coconut chutney or sambhar
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