Mangalore buns, fried banana buns

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

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.

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

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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 minutes

Cook Time 15 minutes minutes

Resting time 8 hours hours

Servings 12

1x2x3x

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

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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.

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

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.

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

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

6. Dust well and roll out to thick puri.

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

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.

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