mangalore buns recipe | mangalore banana pooris | banana buns recipe

mangalore 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
 
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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 (american measuring cup used, 1 cup = 250 ml)
  • 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, baking soda 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.



{ 18 Responses }

  1. ashu says

    Hiii dassana,I made buns jus few mins ago keeping in mind all th tips given by u..I cudn believe tat they turned out so well..all thks to u dear..u made my day..love u so much

  2. ashu says

    Hey dassana,yeah ll check baking soda as told..ya I kno we do end up with disasters sometimes which wil only improv with trying again.wel thk u so much:-)

  3. ashu says

    Hi,th baking soda I used was fresh one.the pooris din puff while fryin like hw it’s shown in th pics by u..anyways I will try again keeping in mind th tips given by u n wil let u kno th result..thk u so much dear

    • says

      welcome ashu. there is test to know if the baking soda is active or nor. yesterday i forgot to mention this. just take 1/4 tsp of baking soda and then add or 2 tsp of water to it. it should bubble up and fizz. if it does, then the baking soda is good. you try the tips i have mentioned. the method is easy and i am sure you will get soft pooris. even when trying a new recipe i do have a few glitches and disasters. i keep on trying and perfecting the recipes, till i get the right taste, texture and flavor. this happens a lot when making desserts, cakes etc. you know i have tried making puff pastry many times. but never got the way we get veg puffs in the bakeries. and i am still trying to make a version which is easy and not time consuming.

  4. ashu says

    Hey dassana thks fr th response,I tried this recipe using plain maida still it wasn’t soft.I exactly followed yr recipe.cud u tel me wer I hav gone wrong tat my buns became hard.

    • says

      ok. did you check the shelf life of the baking soda. here to leaven the buns, yogurt and baking soda are used. but then even without baking soda, since bananas are added, the pooris have to become soft. is the dough slightly sticky. if not, then add a bit of yogurt and continue to knead. how are you rolling and frying the pooris. are the pooris puffing up? the pooris have to puff up. to puff up the pooris, they have to be rolled evenly. then slid in hot oil. the oil has to be hot. if the oil is not hot, it will harden the pooris. meaning one fries the poori for a longer time in a cold oil. pooris which do not puff up become crisp or dense. once the pooris puff up, you turn over and fry the other side. when both sides are light golden (for maida) ans golden (for atta) you remove the pooris. i suspect its either the kneading, rolling and frying part that is causing the pooris to become hard. the recipe is fool proof. i make banana pooris many times. never had any issues.

  5. ashu says

    Hi dassana,I tried this recipe bt it came out lil hard..wasn’t soft like th ones we get in hotels..could u please tell me wt can b th reason as I love buns… Ashu

    • says

      hi ashu. these buns will be like pooris but they won’t be hard but not soft as the ones you get in hotel. in hotel they make the buns with maida (all purpose flour) and thus they are soft. whole wheat flour (atta) buns will not be soft like hotel but will be healthier than all purpose flour (maida).

  6. Anne says

    Hey I had tried making buns from a local recipe I was told, my ingredients were out of proportion and the buns ended up splitting in the oil without getting properly fried, I think eitehr the baking soda or sugar was extra. Could you please let me know if there’s any way I can fix it?

    • says

      try this recipe. they don’t split in the oil. in fact i make these buns often with leftover ripe bananas. sugar is not an issue. more sugar will make the buns browned. may be its the baking soda. i cannot pinpoint as i do not have the recipe measurements. i can just guess.