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5 from 1 vote

Mangalore buns, Banana poori

Mangalore buns is nothing but fried banana poori, the fermentation of dough along with banana gives it a bun texture.
Prep Time15 mins
Cook Time15 mins
Resting time8 hrs
Course: Breakfast
Cuisine: Indian, South Indian
Servings: 12


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


  • 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.


  • 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.