Charred calcots bring smoky sweetness alongside vibrant hemp seed chutney – Karnataka street food meets Catalan grill in one unforgettable plate. Soft, banana-sweetened Mangalore buns puffed up and golden from the fryer, cradle fiery crab sukka fragrant with curry leaves and coconut.
Prep: overnight
Cook: 30 mins to 1 hour
Serves: Serves 5
Dietary: Egg-free, Pregnancy-friendly
By Avi ShashidharaFrom Saturday Kitchen Recipes
Mangalore buns with crab sukka balance at Nutri-Score C – lean crab protein and nutrient-dense hemp seeds offset by deep-fried buns and coconut milk richness. Vibrant fusion plate delivers coastal Karnataka spice alongside Catalan char without excessive processing.
Approximate per serving: 550-650 kcal, moderate frying oils, high protein from Dorset crab, carbs from banana buns, healthy fats from hemp seeds, minimal sugars beyond natural banana sweetness.
Equipment
Ingredients
Mangalore buns
- 188g/6¾oz Greek-style yoghurt
- 2 over-ripe bananas, peeled
- 450g/1lb plain flour
- 8g salt
- ½ tsp crushed cumin seeds
- 4g bicarbonate of soda
- 4g baking powder
- 50g/1¾oz icing sugar
- sunflower oil, for deep frying
Crab sukka
- 3 tbsp sunflower oil
- 1 tsp black or yellow mustard seeds
- 1 bunch fresh curry leaves
- 3 Bombay onions or shallots, peeled and chopped
- 5 green bird’s-eye chillies, chopped
- 2 tbsp finely chopped fresh root ginger
- 2 tsp Kashmiri chilli powder
- 2 tsp crushed coriander seeds
- 250g tin San Marzano tomatoes
- 3 tbsp coconut milk powder
- 1kg/2lb 4oz Dorset cock crab meat, cooked and picked
- salt, to taste
- fennel fronds, to garnish
- fried curry leaves, to garnish
Chargrilled calcots
- 2 tbsp olive oil
- 6 calcots, trimmed
- sea salt
Hemp seed chutney
- 300g/10½oz hemp seeds
- 1 tsp cumin seeds
- 1 lemon, juice only
- 5 dried red chillies
- 1 red pepper, grilled and peeled
- salt and freshly ground black pepper
Customise
- Use leeks or large spring onions instead of calcots; same chargrill technique delivers smoky sweetness.
- Replace hemp seeds with toasted sunflower seeds or pumpkin seeds for similar nutty chutney base.
- Make buns gluten-free using plain gluten-free flour blend and xanthan gum for proper chew.
- Dairy-free? Use coconut yoghurt instead of Greek yoghurt; flavour profile stays authentically Karnataka.
Method
- Start banana dough (overnight) by blitzing Greek yoghurt and over-ripe bananas to smooth purée in food processor. Those spotty bananas give Mangalore buns their signature sweetness and tenderness – no need to measure precisely.
- Mix dry ingredients by whisking plain flour, salt, crushed cumin seeds, bicarbonate of soda, baking powder and icing sugar in large bowl. The cumin adds that elusive savoury mystery note.
- Form dough and chill by pouring wet banana mix into dry ingredients. Knead with dough hook or hands until smooth – about 5 minutes. Cover and refrigerate overnight so flavours meld and gluten relaxes for puffier frying.
- Heat oil to 200C while dough chills final hour. Deep fat fryer or heavy pan works; use thermometer for precision. (Hot oil caution: never leave unattended.)
- Roll and cut buns (10 minutes) by tipping chilled dough onto floured surface. Roll to 5mm thickness – not too thin or they toughen. Stamp out 10cm circles with cutter or glass. Gather scraps, re-roll once.
- Fry golden (8-10 minutes) by slipping buns into hot oil 2-3 at a time. Fry 2 minutes per side until deep gold and puffed. Drain on kitchen paper – they firm as they cool, perfect crab sukka vessels.
- Temper mustard seeds (2 minutes) by heating sunflower oil in large frying pan. Add mustard seeds and curry leaves; listen for dramatic crackling-popping that releases essential oils.
- Sweat aromatics (10 minutes) by tipping in chopped onions (or shallots), green bird’s eye chillies and ginger. Cook over medium until translucent and smelling amazing – this base defines proper crab sukka.
- Bloom spices (5 minutes) by stirring Kashmiri chilli powder and crushed coriander seeds through softened onions. Low heat toasts spices without burning – fragrance tells you when ready.
- Reduce tomatoes (10 minutes) by adding tinned San Marzano tomatoes and salt. Cook vigorously until broken down to jammy paste clinging to pan – patience here concentrates sukka flavour.
- Thicken with coconut (5 minutes) by sprinkling coconut milk powder into tomato mix. Stir until dissolved and mixture reduces to thick paste – no liquid left, just coating consistency for crab.
- Incorporate crab meat (3 minutes) by folding through 1kg picked Dorset cock crab. Warm gently until crab completely marries sauce – glossy, spicy, coastal perfection.
- Stuff hot buns by slicing cooled Mangalore buns nearly through. Spoon in warm crab sukka generously. Garnish with fennel fronds and crisply fried curry leaves.
- Char calcots (8 minutes) by heating griddle pan smoking hot. Toss trimmed calcots in olive oil and sea salt. Grill 4 minutes per side until blackened outside, soft-steamy inside.
- Make hemp chutney (10 minutes) by toasting hemp seeds and cumin in dry pan until nutty. Reserve some whole for crunch. Pound majority with lemon juice, rehydrated dried chillies, grilled-peeled red pepper, salt and pepper to vibrant paste. Loosen with water if needed.
- Plate family style – pile stuffed Mangalore buns centre platter, fan charred calcots alongside, serve hemp chutney in bowl. Sweet-spicy-savoury-smoky-nutty symphony.
Suggested Wine Pairing
Crab sukka’s coconut-chilli complexity, banana bun sweetness and hemp chutney earthiness demand wines cutting through spice while embracing coastal seafood. These supermarket bottles under £12.50 balance Karnataka heat with Catalan char perfectly.
- Co-op Irresistible Godello – Crisp pear, almond skin and citrus acidity slice through coconut crab richness while matching hemp seed nuttiness.
- Tesco Finest Albariño – Saline peach, green herbs and bright lemon refresh bird’s eye chilli heat and charred calcots smokiness.
- M&S Collection Picpoul de Pinet – Lime, fennel and wet stone minerality echo curry leaf perfume and crab sweetness perfectly.