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mangalore buns recipe | mangalore banana pooris | banana buns recipe

by dassana amit updated April 21, 2014

Banana Pooris, Banana Buns, Mangalore Sweet Banana Buns

sweet banana pooris or mangalore banana buns as they are known is a recipe from mangalore in karnataka. i remember having these sweet banana buns when my aunt used to get them from mangalore along with the other manglorean goodies. at that time I did not know how they were made. my aunt originally belonged from manglore and whenever she used to make a visit to mangalore, she would get manglorean sweets and delicacies back to mumbai.

the banana pooris recipe is easy and simple to make. the dough has to be kept for about 3 to 4 hours at room temperature. i generally prepare the dough in the night and then keep in the fridge. usually these buns are made with maida or all purpose flour.

i make these mangalore buns both with whole wheat flour/ atta or all purpose flour/maida or half-half of both. the buns made with whole wheat flour taste good and have a texture similar to a poori. the buns made with all purpose flour also taste good and have a soft fluffy texture from within.

the recipe also works well with over ripe bananas. the amount of sugar can be adjusted as per taste and the sweetness of the bananas. if you have ripe bananas at home then you can also think of making eggless banana bread and banana chocolate cake.

these sweet banana pooris can be had as a breakfast or even as a snack. they make a delicious breakfast. generally we have them plain with the morning tea. but you can have them with some milk or even coconut chutney if you like.

step by step banana pooris or mangalore banana buns recipe:

1. in a mixing bowl, take the chopped banana and sugar. the sugar helps in the mashing of the bananas very well. you can also just puree the bananas in a blender and then add sugar. the bananas have to be mashed well.

mix banana and sugar to make pooris

2. the banana puree is ready.

banana puree

3. add whole wheat flour/atta, yogurt, salt, baking soda, ghee/oil and cumin powder. first add 1 tbsp yogurt and knead. if the dough looks dry then only add more 1 tbsp yogurt more and continue to knead.

add atta to banana puree

4. mix and then knead into a dough. the dough will be slightly sticky. so while kneading you can apply some ghee/oil in your hands and knead. if the dough becomes very sticky, then add some whole wheat flour and sugar accordingly. the quantity of yogurt required depends on the type and quality of flour. i used 2 tbsp yogurt to knead the dough.

knead dough for making banana buns

5. keep the dough covered in a bowl for 3 to 4 hours at room temperature or refrigerate the dough overnight or for 7 to 8 hours.

banana poori dough

6. lightly knead the dough the next morning or after you have kept it for 3 to 4 hours.

the banana poori dough next day

7. take small to medium sized balls from the dough. dust the rolling board with flour and roll into round pooris with medium thickness. don’t make the pooris thin.

banana-poori-recipe7

8. shake off the excess flour from the rolled poori and slid each poori into medium hot oil and fry the pooris till they are puffed and golden. take care that the poori does not break, otherwise it absorbs oil.

fry the banana pooris or buns

9. remove the banana buns/pooris with a slotted spoon and drain on paper napkins to remove excess oil.

banana pooris, mangalore banana buns

10. serve the banana buns, hot or warm plain or with milk or a cup of tea of coffee.

banana poori

If you are looking for more sweet recipes then do check nankhatai, atte ka halwa, kaju katlijaggery rice, jam bread rolls and sweet puda/poora.

mangalore banana buns recipe below:

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mangalore buns recipe | banana pooris recipe
 
Prep time
Cook time
Total time
 
banana pooris or mangalore buns - mildly sweet fried bread made with mashed banana, flour and sugar. a specialty of mangalore in karnataka.
Author:
Recipe type: sweets
Cuisine: mangalorean, indian
Serves: 3-4
Ingredients
  • 1 medium sized banana/kela
  • 2-3 tbsp sugar ( i added 3 tbsp organic cane sugar)
  • ½ to ¾ tsp cumin powder/jeera powder
  • a pinch of salt (optional)
  • 2 pinch or ⅛ tsp of baking soda
  • 1 to 2 tbsp yogurt/curd/dahi
  • 1.5 cups whole wheat flour/atta or all purpose flour or use half/half of both
  • ½ to 1 tsp ghee
  • oil for deep frying
Instructions
  1. in a mixing bowl, take the chopped banana and sugar.
  2. the sugar helps in the mashing of the bananas very well. you can also just puree the bananas in a blender and then add sugar.
  3. the bananas have to be mashed well.
  4. add the flour (whole wheat flour or all purpose flour or mix of both), 1tbsp yogurt, salt, ghee and cumin powder to the banana puree.
  5. if you can knead with 1 tbsp yogurt, then fine. if the mixture looks dry, then add 1 tbsp yogurt again and knead. the quantity of yogurt required depends on the type and quality of flour. i used 2 tbsp yogurt to knead the dough.
  6. knead into a smooth dough. the dough is slightly sticky. so while kneading you can apply some oil/ghee in your hands and knead.
  7. if the dough becomes very sticky, then add some whole wheat flour and sugar accordingly.
  8. keep the dough covered in a bowl for 3 to 4 hours at room temperature or refrigerate the dough overnight or for 7 to 8 hours. lightly knead the dough the next morning or after you have kept it for 3 to 4 hours.
  9. take small to medium sized balls from the dough and roll into round pooris.
  10. slid each poori into medium hot oil and fry the pooris till they are puffed and golden. take care that the buns does not break in oil otherwise they soak lot of oil.
  11. remove the banana buns with a slotted spoon and drain on paper napkins to remove excess oil.
  12. serve the mangalore banana buns, hot or warm plain or with milk or a cup of tea of coffee.


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{ 5 comments… read them below or add one }

Rashmi Shetty December 4, 2013 1

Very tasty and easy to make….thanks for the recipe.

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dassana December 5, 2013 2

welcome rashmi

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nkc September 24, 2013 3

Thanks..It was very helpful.

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JYOTI May 29, 2013 4

I like this recipe.

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Tanisha Roy January 28, 2011 5

Yummy!

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