Mangalore buns recipe | Banana poori recipe | How to make mangalore buns

By Latha on December 7th, 2015

mangalore buns recipe

Mangalore buns recipe explained with step by step pictures. "Mangalore buns" or "buns" is a popular breakfast and tea time snack in Udupi-Mangalore region of Karnataka. Mangalore buns are sweet and soft fluffy pooris, having maida and banana as the main ingredients. Unlike regular pooris, mangalore buns require 4-6 hours of fermentation. Mangalore buns are usually served with a spicy coconut chutney and sambar, but they also taste great without any accompaniment. Mangalore buns can stay for couple of days.

I have posted another tasty poori recipe from Karavali region, called kayi vade (spicy rice flour poori). Do try that also. You can also find one mixed flour poori (hittina vade) and another regular poori recipe using wheat flour on our website.

Maida and baking soda are used in the Mangalore buns recipe. So if you are very health conscious, then replace maida with wheat flour and use sour curd or ferment the dough for more time to reduce the quantity of baking soda. Whatever it is, taste these yummy mangalore buns atleast once because they are very very tasty!!

You can find more karnataka style breakfast recipes, snacks recipes and sweet recipes on this website. Do read them and enjoy!!

Mangalore buns recipe

Preparation time: 5 hrs
Cooking time: 10 min
Serves: 6 no

Ingredients: (measuring cup used = 240ml)

  1. 1 medium sized over ripened banana
  2. 1 cup maida flour
  3. 3 - 5 tsp sugar
  4. 1/4 tsp baking soda
  5. 5 tsp sour curd (If not sour increase baking soda to 1/2 tsp)
  6. 1 tsp jeera / cumin seeds
  7. Salt as per your taste

Instructions for making Mangalore buns:

  1. Take very well ripened banana. You can use 1 big or 2 small bananas.well ripened banana for mangalore buns
  2. Peel and mash the banana using a fork or using hands. Make sure that there are no bits and pieces.mash the banana for mangalore buns
  3. Now to the same bowl add sugar, curd, baking soda, salt and cumin seeds. Mix well.sugar and curd for mangalore buns
  4. Now add maida flour little by little and prepare mangalore buns or banana poori dough. Let the consistency be like chapathi dough.maida flour for mangalore buns
  5. Cover it with a lid and leave it for 4 hours for fermentation (4 hours is the minimum time. If possible leave it for overnight). More time you allow it to ferment, more soft and fluffy the mangalore buns will be.fermenting the dough for mangalore buns
  6. After the fermentation if you feel the dough is very soft add 1 or 2 tsp of maida flour and kneed it again. Take a lemon sized ball, roll it to make a poori, which is little thick.rolling the dough for mangalore buns
  7. Roll out all the mangalore buns and keep it ready.rolling the dough for mangalore buns
  8. Heat oil in a frying pan and deep fry the mangalore buns one by one till it gets a nice golden brown colour. frying mangalore buns
  9. Fry all the buns and serve it hot with chutney and sambar. frying and serving mangalore buns

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

latha holla veg recipes of karnatakaDear Reader,
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