mangalore buns

Mangalore buns recipe With step by step photos. Mildly sweet fried bread made with mashed banana, flour and sugar.

These sweet banana pooris or Mangalore banana buns as they are known is a recipe from Mangalore in Karnataka.

mangalore buns

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 Mangalore buns recipe is easy and simple to make.

Suggestions for making Mangalore buns

  1. 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.
  2. Usually, these buns are made with all-purpose flour. I make these Mangalore buns both with whole wheat flour or all-purpose flour or half-half of both.
  3. 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.
  4. The recipe also works well with overripe bananas.
  5. The amount of sugar can be adjusted as per taste and the sweetness of the bananas.

These sweet Mangalore buns 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.

How to make Mangalore buns

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.

chopped banana and sugar in a bowl

2. The banana puree is ready.

ready banana puree

3. Add whole wheat flour, 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.

kneading dough

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 the flour. I used 2 tbsp yogurt to knead the dough.

kneading 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.

dough kept covered in a bowl for 3 to 4 hours

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

lightly kneading the dough

Making Mangalore buns

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.

rolling round pooris

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

frying Mangalore buns in oil

9. Remove them with a slotted spoon and drain on paper napkins to remove excess oil.

fried Mangalore buns

10. Serve the Mangalore buns, hot or warm plain or with milk or a cup of ginger tea or filter coffee.

Mangalore buns, banana buns
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Mangalore Buns

4.78 from 9 votes
Mangalore buns or banana buns are a mildly sweet fried bread made with mashed banana, flour and sugar. These sweet banana pooris are a specialty of Mangalore in Karnataka.
mangalore buns recipe, banana buns recipe
Author:Dassana Amit
Prep Time:4 hrs
Cook Time:30 mins
Total Time:4 hrs 30 mins
Course:sweets
Cuisine:indian,mangalorean
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

INGREDIENTS

  • 1 medium sized banana
  • 2 to 3 tablespoon sugar (i added 3 tablespoon organic cane sugar)
  • ½ to ¾ teaspoon cumin powder
  • 1 pinch salt (optional)
  • 2 pinch baking soda or ⅛ teaspoon of baking soda
  • 1 to 2 tablespoon yogurt (curd)
  • 1.5 cups whole wheat flour or all purpose flour or use half/half of both
  • ½ to 1 teaspoon ghee
  • oil 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), 1tbsp yogurt, salt, ghee, baking soda and cumin powder to the banana puree.
  • 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.
  • 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. 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 pooris.
  • Slid each poori into medium hot oil and fry the banana pooris till they are puffed and golden. Take care that the banana buns does not break in oil otherwise they soak lot of oil.
  • Remove the banana buns with a slotted spoon and drain on paper napkins to remove excess oil.
  • Serve the mangalore buns, hot or warm plain or with milk or a cup of tea of coffee.

NUTRITION INFO (approximate values)

Nutrition Facts
Mangalore Buns
Amount Per Serving
Calories 387 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 2mg1%
Sodium 119mg5%
Potassium 358mg10%
Carbohydrates 60g20%
Fiber 7g29%
Sugar 13g14%
Protein 8g16%
Vitamin A 45IU1%
Vitamin C 3.4mg4%
Calcium 28mg3%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

[avatar]namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

56 comments/reviews

  1. 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.

  2. 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 bananas4 stars

    • thanks a lot swati for sharing your SIL’s recipe. i will give a try. thanks again and have noted down the recipe.

  3. Nice. Superb. Tomorrow I will prepare this recipe. Advanced Happy Vinayagar Chaturthi5 stars

    • Thanks Amit. Wishing Happy Ganesh Chaturthi to you also.

  4. Can you use baking powder instead of b. Soda?

    • Zainab, yes you can use.

  5. Thank you for the recipe. It turned out great. can we skip baking soda? If yes, how to still make reasonably soft pooris?
    Thanks,
    Nikita5 stars

    • Welcome Nikita. you can skip. just knead the dough very well to get the soft pooris.

  6. These are my favorite. Thanks for the recipe Dassana.
    Can you please post the recipe for Cashew macaroons that we get in Mangalore?5 stars

  7. 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??5 stars

    • 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.

  8. 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.

  9. 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 🙂

  10. 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.

  11. As always super awesome, saw it, made it , eat it!!
    Thank you so much,, used wheat flour, next time I will add cinnamon powder …5 stars

    • welcome sheetal. loved the first sentence of your comment. perfect for a tv or print ad.

  12. 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?5 stars

    • glad to know anusha and thanks. you can keep for 1 to 2 days in the fridge.

  13. 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.

  14. 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.

  15. Today i tired this recipe and it was yumm- my sister really liked it.

    Thanks for sharing.

    • thankyou sapna and you are always welcome 🙂

  16. 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.

  17. Hi!
    Is it necessary to leaven the dough for 3-4 hrs/ overnight?

    • yes. gives a better textured buns.

  18. 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 🙂5 stars

    • welcome deepthi. glad to know this.

  19. 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.

  20. 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.

  21. 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.

  22. 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.

  23. 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).

  24. Oh banana buns look very interesting .Love to have them right now .I Sure will try this sometime. 4 stars

  25. 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.

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

    • welcome rashmi

  27. Thanks..It was very helpful.

  28. I like this recipe.

  29. Yummy!

    • Really easy to prepare and very tasty 🙂

      • thanks pramila