Mangalore Buns (Sweet Banana Buns)
Mangalore buns are sweet fried bread made with mashed bananas, flour, sugar and spiced with a touch of ground cumin. These sweet banana buns or poori as they are known is a specialty dish from the Mangalore region in Karnataka. They are a few ways to make them and they are traditionally made with all-purpose flour. I share a recipe made with whole wheat flour.
What are Mangalore Buns
When you hear the word buns you might think that it is some kind of yeasted soft sweet bread bun. Even though this dish is called banana buns they are not actually what is conventionally known as buns.
Basically, these are deep-fried bread made of a sweet banana dough that has been leavened. On frying, they puff up like a poori. Hence these are also known as banana poori or sweet poori.
I remember having these sweet banana buns as a kid when my aunt used to get them from Mangalore along with the other Mangalorean goodies. At that time I did not know how they were made.
My aunt originally belonged from Mangalore and whenever she used to make a visit to Mangalore, she would get Mangalorean sweets and delicacies back to Mumbai.
This Mangalore buns recipe is easy and simple to make. You just need a handful of ingredients to make this delicacy. Banana is the star of this dish and the more ripe they are, the better. Have overripened bananas? Get making this recipe and I am sure you will like it.
These sweet Mangalore buns can be had as breakfast or even as a sweet 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.
How to make Mangalore Buns
Making Banana Buns Dough
1. In a mixing bowl, take 1 medium-sized chopped ripe banana or overripe banana. I have used robusta banana. You could use any variety of a sweet ripe or overripe banana.
Add 3 tablespoons of raw sugar. You can also use white sugar or chopped/powdered jaggery. The sugar helps in the mashing of the bananas very well. Mash the bananas with a fork or with a potato masher.
You can also simply puree the bananas in a blender and then add sugar. The bananas have to be mashed well and there should not be any chunks in the puree.
Note that you can consider to add less or more sugar or skip it completely. For a more sweeter taste add more sugar. Remember that the amount of sugar that you need to add will also depend on the sweetness of the bananas.
2. In the below photo, banana puree is ready.
3. Then add the following ingredients:
- 1.5 cups of whole wheat flour (atta)
- 1 tablespoon of curd (yogurt) – ensure that the curd is not sour
- 1 pinch salt – optional
- 2 pinches of baking soda (a pinch here refers to the pinch between the thumb and forefinger and not a chef’s pinch)
- 1 teaspoon ghee or oil
- ½ teaspoon cumin powder (ground cumin)
4. Mix well and begin to knead. If the dough looks dry or floury then only add more 1 tablespoon curd (yogurt) and continue to knead.
Knead to a smooth dough. The dough will be slightly sticky. So while kneading you can apply some ghee or oil in your hands and knead.
If the dough becomes very sticky, then add some whole wheat flour and powdered sugar accordingly.
The quantity of yogurt required depends on the quality of the flour, thickness of the curd and the water content in the mashed banana puree. I used 2 tablespoons of curd to knead the dough.
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.
You can spread some oil all over the dough so that the outer surface does not dry out.
6. Lightly knead the dough the next morning or after you have kept it for 3 to 4 hours.
Making Mangalore buns
7. Take small to medium-sized balls from the dough. Dust the rolling board with flour and roll into round circled or poori of 4 inches diameter with medium thickness. Don’t roll them very thin.
Roll them this way and arrange them on a plate or tray and cover with a kitchen napkin.
8. Heat oil until medium-hot in a kadai or pan. When the oil becomes medium hot, shake off the excess flour from the rolled poori and gently slid each poori in the oil.
When one side puffs up and becomes golden then gently turn over with a slotted spoon. Fry the second side of banana poori till it becomes crisp and golden. Be gentle and take care that the banana poori does not break, otherwise it absorbs oil.
Turn a couple of times if needed for even color and cooking. Keep the flame to medium or medium-high while deep frying. Use any neutral-flavored oil for frying that has a high smoking point.
9. Remove them with a slotted spoon and drain on paper napkins to remove excess oil. Fry the remaining banana buns in a similar way.
10. Serve the Mangalore buns, hot or warm as is or with milk or a cup of ginger tea or filter coffee. They make for a sweet snack that will be especially liked by kids.
Helpful Tips for Best Mangalore Buns
- The dough has to be kept for about 3 to 4 hours at room temperature. I generally prepare the dough at night and then keep it in the fridge.
- Usually, these buns are made with all-purpose flour. You can make these Mangalore buns both with whole wheat flour or all-purpose flour 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 overripe bananas. It is a good way to use bananas that have become overripe.
- The amount of sugar can be adjusted as per taste and the sweetness of the bananas. Generally, these buns have perfect sweetness. But you can vary the proportion of sugar according to your preferences.
- You can easily scale the recipe to make a big batch.
- To make vegan Mangalore buns use vegan yogurt and oil while kneading the dough.
Few more tasty recipes for you!
Step by Step Photo Guide Above
Ingredients
- 1 banana medium-sized robusta banana or any variety, preferably overripe
- 3 tablespoons raw sugar or jaggery powder, add as required
- ½ teaspoon Cumin Powder (ground cumin)
- 1 pinch salt – optional
- 2 pinches baking soda – a pinch here refers to the pinch between the thumb and forefinger and not a chef's pinch
- 1 to 2 tablespoons Curd (yogurt)
- 1.5 cups whole wheat flour or all purpose flour or use half-half of both
- 1 teaspoon Ghee or oil
- oil as required for deep frying
Instructions
Making dough
- 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.
- Add the flour (whole wheat flour or all purpose flour or mix of both), 1 tablespoon curd (yogurt), salt, ghee, baking soda and cumin powder to the banana puree.
- If you can knead with 1 tablespoon curd, then fine. If the mixture looks dry or floury, then add 1 tablespoon curd again and knead. The quantity of curd required depends on the type and quality of flour. I used 2 tablespoons of curd to knead the dough.
- Knead into a smooth dough. The dough is slightly sticky. So while kneading you can apply some oil/ghee in your hands and knead.
- If the dough becomes very sticky, then add some whole wheat flour and sugar accordingly.
- 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. You can spread some oil on the outer surface of dough so that it does not become dry while resting.
- Lightly knead the dough the next morning or after you have kept it for 3 to 4 hours.
Frying mangalore buns
- Take small to medium sized balls from the dough and roll into round circle or poori having about 4 inch diameter. Don't roll them thin but keep medium thickness.
- This way roll all the banana poori and arrnage them in a tray or plate without touching each other. Keep them covered with a kitchen towel until you begin to fry them.
- Heat any neutral flavored oil for deep frying. Keep the heat to medium to medium high.
- When the oil becomes medium hot, gently slid each poori in the oil. When the poori puffs up and become golden from one side then turn over gently using a slotted spoon.
- Fry the second side until golden and crisp. Turn over a few times if required for even cooking and color.
- While frying, take care that the banana buns does not break in oil otherwise they soak lot of oil.
- Remove them with a slotted spoon and drain on paper napkins to remove excess oil. Fry the remaining buns this way.
- Serve the mangalore buns, hot or warm plain or with milk or a cup of tea of coffee.
Notes
- For a more sweeter buns, you can add more sugar. Adding less or more sugar also depends on the sweetness of bananas.
- The recipe can be made with whole wheat flour or all purpose flour or an equal mix of both flours. I prefer to make them with whole wheat flour.
- The dough should be smooth and slightly sticky.
- While frying the temperature of the oil should be medium hot. So depending upon the kind of pan you use keep the heat to medium or medium-high. Use any neutral-flavored oil with a high smoking point for deep frying.
- To make vegan banana buns, use plant-based yogurt and oil to knead the dough.
- The recipe can be scaled.
- Since curd is used you have to finish them on the same day. They taste best when served hot or warm.
Nutrition
This Mangalore Buns recipe post from the blog archives (first published in March 2010) has been updated and republished on 27 June 2021.
Hi, can you tell me with what all can I serve these buns?
Hi Vrunda, mangalore buns can be served with coconut chutney, vegetable or potato sagu or chana curry, for savory options. For a sweet touch, try them with butter, jaggery syrup, or a cup of chai or filter coffee.
Hi dear, just want to know what is the shelf life of dough and the buns. I mean can I prepare dough and keep it in the fridge and use it as per the need? And for how long the buns remain good to eat after making
The dough keeps well for a day in the fridge. These Banana Buns keep well for 1 to 2 days after making it, but keep in the refrigerator if you live in warm or hot or humid environment. You can prep the dough a day ahead and use it the next day.
Hello mam…today I tried your Mangalore Buns n OMG!!! They turned our super cool…just too too good.
Thank you Vaishali for this feedback. Good to know and I am glad that the Mangalore buns were great.
Thanks for sharing the recipe.
Yes, I’ve tried & it’s good …yummy.
My first attempt, got sticky (handled with the notes) now, I make curds in an earthenware & there’s very little water. Easy to handle the dough.
Thanks again. All the very best to you! God bless.
Thanks for the feedback on the recipe. Glad to read. Thanks for your kind wishes too. Most welcome and happy cooking.
Thanks for the recipe ! Can we use jaggery instead of sugar ? If yes how and when ?
yes, you can use jaggery. mash jaggery with banana and then add this mixture to the flour.
Here is similar recipe taught to ne by my SIL
1 cup curd
1 cup sugar
1 cup maida or as required to knead
pinch of salt
1/2 tspn baking powder
Crushed jeera
Fresh coconut pieces 1 spoon
First disolve th sugar in the curds and then add maida. Knead it lightly into a dough. Let it rest for min 4-5 hours.
U hv to roll into just 1.5 or 2 inch dia and thickness of 1cm. Can make a hole with finger in the centre.
Fry these in oil. They bloom like buns.
Cn try wth bananas
thanks a lot swati for sharing your SIL’s recipe. i will give a try. thanks again and have noted down the recipe.
Nice. Superb. Tomorrow I will prepare this recipe. Advanced Happy Vinayagar Chaturthi
Thanks Amit. Wishing Happy Ganesh Chaturthi to you also.
Can you use baking powder instead of b. Soda?
Zainab, yes you can use.
Thank you for the recipe. It turned out great. can we skip baking soda? If yes, how to still make reasonably soft pooris?
Thanks,
Nikita
Welcome Nikita. you can skip. just knead the dough very well to get the soft pooris.
These are my favorite. Thanks for the recipe Dassana.
Can you please post the recipe for Cashew macaroons that we get in Mangalore?
Welcome Rida. I will try to add. you might like to check this eggless coconut macaroons recipe – https://www.vegrecipesofindia.com/eggless-coconut-macaroons-recipe/
I Dassana , I prepared the buns at home . It came out very well. Everyone liked it very much. And my parents were asking again and again to prepare the same .. 🙂 The instructions which were given by you are so clear . Loved the recipe. Thank you. 🙂 One more question It will come out well if the buns are prepared using both wheat and maida half half??
thanks a lot jyothi. yes they do come out well if prepared with both maida and atta. i have tried it a couple of times. but with maida, you may need to add less curd while kneading. otherwise dough can become sticky.
Hi Dassana! I begun cooking indian food a few years ago with a good and serious cookbook. Since then, I have begun fond of Indian cuisine, and your fantastic job allows me to continue explorating indian’s passionating food traditions :). So thank you so much ! I have made the buns and they are resting in the fridge tonight. I’m sure that the over-ripped banana I put in the paste will taste great. I’m planning not to fry them however, but to back them on a very hot pizza-stone in my hoven. I have already made chapatis this way, and they puffed up like pooris o_O. Will tell you what happens! Thank you again for your beautiful work (from Switzerland)
thank you david. yes overipe bananas will taste good. i think the hot pizza stone method should work. i hope the buns turn out good for you. a suggestion would be to add a bit of instant yeast for the leavening process if baking. sure do let me know.
I wanted to know the recipe for mangalore buns from many years. thanks for posting it. I made this for evening snack and everyone loved it… thanks a ton..
glad to know this thankyou shravani 🙂
Tried this recipe. Turned out to be so nice…. went back to my bangalore days…. Thanks a ton for ur sincere efforts…..
pleased to know this preethi 🙂 thankyou so much.
As always super awesome, saw it, made it , eat it!!
Thank you so much,, used wheat flour, next time I will add cinnamon powder …
welcome sheetal. loved the first sentence of your comment. perfect for a tv or print ad.
I have been wanting to eat Mangalore buns from almost a year (cons of living outside the country). Tried these this morning and they turned out just perfect. How long can I store the dough in the refrigerator?
glad to know anusha and thanks. you can keep for 1 to 2 days in the fridge.
Did you use 100% wheat flour to make this or did you use plain flour also?
i used 100% whole wheat flour. if i use plain flour or maida, the pooris would have become more fluffy and soft and this would have been seen from the pics.
Since am in vacation. ..feeling lonely at home. ..got newly married. ..she used to go work and I love to serve her vehicle a surprise dish at evening. ..am fan of ur blog. .tried most of ur recipes. .got well. ..today want to try this one. .it’s my native mangalore recipe. ..Thank you dasanna amit for all of ur wonderful recipes. …:-)
thanks a lot dhanu. hope the buns turn out good and happy cooking.
Today i tired this recipe and it was yumm- my sister really liked it.
Thanks for sharing.
thankyou sapna and you are always welcome 🙂
hi dassana i tried the buns for first time and it came out awesum .its. more or less like a bun texture .my kids loved it.thankx a lot
welcome kuberapriya. glad to know this.
Hi!
Is it necessary to leaven the dough for 3-4 hrs/ overnight?
yes. gives a better textured buns.
Thanks Dassana… Tried making buns today for the first time… It came out good … 🙂 thanks dear for the recipe and the measurements of the ingredients… My kid ate nd she told its nice give me more 🙂
welcome deepthi. glad to know this.
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
welcome ashu. good to know that you liked the buns.
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:-)
welcome ashu. i agree with you. we should learn from mistakes and keep improving. happy cooking.
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
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.
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.
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.
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
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).
Oh banana buns look very interesting .Love to have them right now .I Sure will try this sometime.
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?
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.
Very tasty and easy to make….thanks for the recipe.
welcome rashmi
Thanks..It was very helpful.
I like this recipe.
Yummy!
Really easy to prepare and very tasty 🙂
thanks pramila