Mangalore buns recipe | How to make banana buns | Banana poori recipe
By Latha on December 7th, 2015
Mangalore buns or banana buns recipe explained with step by step pictures and a video. "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!!
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 5 hrs
Cooking time: 10 min
Serves: 6 no
Ingredients: (measuring cup used = 240ml)
- 1 medium sized over ripened banana
- 1 cup maida flour (little more or less depending on banana size)
- 2 - 3 tbsp sugar
- 1/4 tsp baking soda
- 2 - 3 tbsp sour curd
- 1 tsp jeera / cumin seeds
- 2 tsp ghee
- Salt as per your taste
- Oil for deep frying
Instructions for making Mangalore buns:
- Take very well ripened banana. You can use 1 big or 2 small bananas.
- Peel and mash the banana using a fork or using hands. Make sure that there are no bits and pieces. You can grind it in the mixie as well, along with salt and sugar.
- Now to the same bowl add sugar, curd, baking soda, salt, cumin seeds and a tsp of ghee. Mix well.
- Now add maida flour little by little and prepare mangalore buns or banana poori dough. Let the consistency be softer then chapathi dough. At the end add one more tsp ghee and knead it again.
- Cover it with a lid and leave it for 4 - 5 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.
- 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.
- Roll out all the mangalore buns and keep it ready.
- Heat oil in a frying pan and deep fry the mangalore buns one by one till it gets a nice golden brown colour.
- Fry all the buns and serve it hot with chutney and sambar. Or serve as it is.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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