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    Home » Recipes » Breakfast & Dinner Ideas

    Mangalore buns, fried banana buns

    May 12, 2020 by Raks Anand 10 Comments / Jump to Recipe

    Mangalore buns is nothing but fried banana poori, the fermentation of dough along with banana gives it a bun texture.

    mangalore buns
    Jump to:
    • Recipe card
    • Stepwise photos

    Though Mangalore buns are the first thing I wanted to try, somehow tried mango poori first.

    This is the first time I am trying these too. I have seen in Instagram many photos sharing the texture of these banana poori, which helped me to understand the texture.

    I wish I could once taste it in the restaurants when I go to India.

    mangalore buns recipe

    With a sweet and salty taste in it, banana adds softness and fermentation gives the bun texture. I could not help relate this more to appam but lot of difference too.

    This goes well with chutney and sambar. If you want to make in the morning, you can prepare the dough night and keep it overnight for fermentation. If you want you can replace half the amount with wheat flour too.

    Read : South Indian soft idli recipe

    Recipe card

    mangalore-buns
    Print Pin
    5 from 5 votes

    Mangalore buns, Banana poori

    Mangalore buns is nothing but fried banana poori, the fermentation of dough along with banana gives it a bun texture.
    Course Breakfast
    Cuisine Indian, South Indian
    Prep Time 15 minutes
    Cook Time 15 minutes
    Resting time 8 hours
    Servings 12
    Cup measurements

    Ingredients

    • 1 Ripe banana medium sized
    • 1 & ½ cup Maida/ all purpose flour plus more as needed
    • 2 tablespoon Curd/ plain yogurt
    • ¼ teaspoon cooking soda
    • 2 tablespoon sugar
    • 1 teaspoon Cumin seeds
    • ½ teaspoon Salt
    • Oil to deep fry
    Prevent your screen from going dark

    Instructions

    • First mash the banana. I used some over ripen banana I had. Use a whisk to mash it.
    • Add curd, cooking soda, sugar, salt, cumin seeds to it. Mix well
    • Top it with maida and knead to smooth dough. No water Add enough flour as needed. I used my bread machine to knead, but you can do with hands.
    • Oil the surface of the dough. Keep aside for 8 hours or over night.
    • After fermentation, grease your hands or sprinkle some flour. give it a knead again, Divide into equal sized balls.
    • Dust well and roll out to thick puri.
    • Heat oil and deep fry the puris. Once you slide to hot oil, put the flame to medium.
    • Keep it immersed by gently using the ladle. This way it puffs up and rises up.
    • Flip and cook the same way to perfect puffing. Drain in paper towels and repeat to finish all banana poori.

    Notes

    • You can follow the same and skip fermenting, make regular poori too. But texture and taste comes only if fermented and matches the traditional ones.
    • These puris are neither too sweet not like regular salt puri too. It's in between.
    • Banana tends to make the dough dark as it ferments, so its normal to see a darker dough.
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    Stepwise photos

    1. First mash the banana. I used some over ripen banana I had. Use a whisk to mash it.

    step-1-mash
    over ripen mashed banana

    2. Add curd, cooking soda, sugar, salt, cumin seeds to it. Mix well.

    step-2-mix with curd

    3. Top it with maida and knead to smooth dough. No water. Add enough flour as needed. I used my bread machine to knead, but you can do with hands.

    step-3-knead

    4. Oil the surface of the dough. Keep aside for fermentation 8 hours or over night.

    step-4-set

    5. After fermentation, grease your hands or sprinkle some flour. give it a knead again, Divide into equal sized balls.

    step-5-divide

    6. Dust well and roll out to thick puri.

    step-6-roll

    7. Heat oil and deep fry the puris. Once you slide to hot oil, put the flame to medium.

    step-7-fry

    8. Keep it immersed by gently using the ladle. This way it puffs up and rises up.

    9. Flip and cook the same way to perfect puffing. Drain in paper towels and repeat to finish all banana poori.

    step-8-fried buns

    Serve with chutney sambar as side dish. Look at the bun like texture inside 🤩

    Mangalore buns

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      Oats chilla recipe
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      Bhatura Recipe | Softy & Fluffy Bhature

    Reader Interactions

    Comments

    1. Padmini Pappu

      June 02, 2020 at 9:26 pm

      5 stars
      Hi Raks,

      I made this recipe this morning for breakfast. We all loved it.
      The recipe is so easy to follow. Thank you so much!
      The mangalore buns were yummy!

      Reply
      • Raks Anand

        June 02, 2020 at 10:03 pm

        Thanks a lot 🙂

        Reply
    2. Anuya

      July 31, 2020 at 10:58 pm

      5 stars
      I tried this recipe and the Buns came out perfect at my 1st attempt!! Thank you for this recipe.

      Reply
      • Raks Anand

        August 01, 2020 at 9:04 am

        Thank you for your feedback

        Reply
    3. Sushma Moli

      March 14, 2022 at 11:52 pm

      5 stars
      Very tasty … Thank you for recipe

      Reply
      • Raks Anand

        March 15, 2022 at 2:58 pm

        Thanks a lot

        Reply
    4. Manasvi

      April 21, 2022 at 8:48 pm

      5 stars
      very nice... but didnt puff up a lot

      Reply
      • Raks Anand

        April 22, 2022 at 12:09 pm

        Thank you for your feedback. You can experiment with thickness and make sure oil is really hot, pour hot oil over the bun when it is on top. Hope this will help you next time.

        Reply
    5. Rena

      February 10, 2023 at 9:52 am

      Hi, can we fry it in air fryer or is it a must to fry in oil?
      Also, can use wheat flour instead of maida?

      Reply
      • Raks Anand

        February 11, 2023 at 9:12 am

        You can use wheat flour but so far I have not tried in Air fryer. It should work, I can suggest you to to try 400 F/204 C 5-6 minutes. Place in already preheated air fryer. The timing may vary depending on the make and model of yours. So you have to test it 🙂 Hope this helps dear.

        Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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