Whole wheat buns - Healthier Mangalore buns recipe

Whole wheat buns - Healthier Mangalore buns recipe

Hey you guys,

So 9 years ago I got married & saw my mil fighting cancer every second everyday. She passed away 6 months ago in 2019 after 13 years of fighting cancer. She did it graciously. Buttt her fight changed my outlook towards so many things. I decided early on in my marriage that I'll eat healthy. First thing I did was stopped buying maida (all purpose flour). Got everybody in my family to stop buying it too. And switched to brown sugar, used jaggery everywhere possible & did many other lifestyle changes. 

So when I had to make buns I had to use whole wheat flour. And I didn't want to use vanaspati/dalda so instead used ghee & butter, didn't use baking soda so had to compensate for what baking soda did to make amazing buns.

The original buns recipe is on my website. The way it's made in Udupi, Mangalore. Here's a healthier version recipe. 

P.S: Prepare the dough atleast 24 hours before you want to make buns. 


  • 3 cups of wheat flour
  • 1.5 robusta banana
  • 4 tablespoons of organic sugar
  • 4 tablespoons of jaggery powder (adjust depending on how sweet you like your buns to be)
  • 1 teaspoon cumin seeds
  • 3/4 cup curds
  • Salt for taste
  • 3 tablespoons of gram flour
  • 3 tablespoons of butter
  • 2-3 tablespoons of ghee

Preparation time: 30 minutes

Serves: 4-5

Preparation method: 

P.S: Prepare the dough atleast 24 hours before you want to make buns. 

1. Grind bananas + sugar + jaggery powder + salt + curds together. 

2. Transfer them into a mixing bowl. Do not use any water. Curds mixed with banana & sugar, jaggery makes it watery enough. 

The more curds & bananas you use the more dough you'll have. As they'll take in much more flour. 

3. Add cumin seeds, melted butter & ghee to the bowl. 

4. Mix them in. Check salt & sweetness. Keep it a little extra sweet cuz the sweetness will reduce on making the dough. 

5. Add in wheat flour then gram flour and mix them in. Adding gram flour on top of wheat flour with help prevent them from forming clumps. 

6. Add flour as much as the mixture takes in. Stop way before you would have stopped for chapathi. We a need a sticky dough. It'll stick to your fingers. That's how pliable we want the dough to be. To remove dough sticking to your hands & fingers remove it by dusting some dry flour onto your fingers & hand. 

7. Then apply some flour again to your hands and get the dough rolled into a ball. Try and shift it around as many times as you can. This step will make it more pliable & will give you fluffy layers on the inside on buns. 

8. Then apply flour again to your hands and hit the dough hard onto the bowl. Several several several times. This step makes the buns soft soft.

The above two steps compensates for the baking soda we didn't use.

P.S: For whatever reasons if you're unable to do the above 2 steps you'll get soft, fluffy, puffed up buns after 2-3 days once it gets sour enough.

9. Close the dough with a dampened wet cloth. 

10. Keep it closed inside a pressure cooker so that it's trapped inside with as much warmth as possible so that it'll get sour faster. The more sour the dough is the most amazing buns it'll make. Softer & fluffier buns that puff up beautifully. 

11. When you want to make buns make tiny balls of dough, dust with wheat flour & roll them out just a little. Keep them thick. 

12. Once the oil is rolling hot set it to medium and fry buns by tapping them a little until they puff up fully. 

13. Turn them around once they puff up fully & fry them until the oil stops bubbling around it. 

14. Flip it & fry again until they brown a little. 

15. Be careful while you fry buns as they puff up & open up sometimes and hot oil could come spurting out right towards you. Even as you drop them into oil please be careful. Oil could splash out. 

16. Enjoy hot buns & they taste amazing on cooling too. 

17. If your buns don't puff up that could mean your dough isn't sour enough. Give it few more hours. You'll get beautifully puffed up, soft, fluffy buns after 3 days definitely. After 24 hours you can store the dough inside the fridge. Resting time of 2 days inside the fridge also counts to make awesome buns. 

Tags: buns, Mangalore buns, whole wheat buns, healthier buns recipe, recipe, buns recipes, today's