Mangalore buns is a very popular breakfast or tea time snack in the Udupi – Mangalore region of Karnataka, India. These buns are mildly sweet and fluffy pooris made using all purpose flour and banana. Usually served with Coconut Chutney . But they also taste great without any accompaniment. The dough needs to undergo fermentation process to get the flaky texture inside the poori and soft like bread.
Preparation time : 6-8 hours ( for fermentation )
Cooking time : 15 minutes
Serves : 6 buns
- Banana- 1 , medium sized, ripe
- All purpose flour (maida) – 1.25 cup
- Yoghurt – 2 tablespoons
- Cumin (Jeera) – 1/2 teaspoon
- Sugar – 5 teaspoons
- Salt – a pinch
- Baking soda – 1/2 teaspoon
- Oil- 1 teaspoon + for deep frying
- In a bowl, mash the banana very well using fork or hands. Add yoghurt, cumin, salt, sugar and mix well using spoon or fork.
- Then add 1 cup all purpose flour and baking soda. Knead well to form a dough. If the dough is sticky, then add little more flour and knead and make dough ball.
- Apply oil over the dough. Cover and keep in a warm place for 6- 8 hours for fermentation.
- Apply oil on the palm, take a small ball of dough to make buns.
- Dust some flour and roll the dough into small circles, slightly thicker than poori.
- Deep fry the buns in hot oil on medium heat. Fry both sides till buns turns golden brown in color.
- Serve the banana buns with Coconut Chutney or have it plain.
These buns lasts for a while. So you can serve it even after few hours.
- Use ripe bananas with black spots on banana peel. Cavendish banana is preferred.
2. Knead the dough in the night and make buns in the next morning for breakfast or knead the dough in the morning and make buns in the evening for snack time.
Thank you for checking the recipe. Please have a look at our other Breakfast recipes too!