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Mango poori recipe, Mangalore bun style

Mango poori, in Mangalore buns style. A delicious poori with the subtle flavour of ripe mango. Quick video, step by step pictures.
Prep Time15 mins
Cook Time15 mins
Resting time8 hrs
Course: Breakfast
Cuisine: Indian, South Indian


  • 1 cup Ripe mango cubed
  • 1 cup Maida/ all purpose flour
  • ½ cup wheat flour plus more as needed
  • 2 tbsp Curd/ plain yogurt
  • ¼ tsp cooking soda
  • 1 tbsp sugar
  • 1 tsp Cumin seeds
  • ½ tsp Salt
  • Oil to deep fry


  • First cube the mangoes. I used my large ridged peeler to peel the skin, then sliced the mangoes both sides close to the seeds. Chopped roughly.
  • Place it in blender and add sugar. Puree it.
  • In a mixing bow, take 1 cup maida, ½ cup wheat flour. Add ground mango puree. In goes curd, Cumin seeds, cooking soda, salt. Knead to a dough. Add more maida or wheat flour to get a non stickydough.
  • Keep aside for 10 mins. Knead again to smooth it well for 10 mins. I used my bread maker to knead the dough.
  • Oil the surface of the dough. Keep aside for 8 hours or over night.
  • Give it a knead again, Divide into equal sized balls.
  • Dust well and roll out to thick puri. I made it thick just like mangalore buns, but you can make it same as our regular 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 mango poori.



  • You can follow the same and skip fermenting, make regular poori too.
  • These puris are neither too sweet not like regular salt puri too. It's in between.