Mangalore Buns / Banana Buns / Banana Poori

Mangalore Banana Buns 1

 

‘Banana Buns’ is a popular Breakfast/Snack item in the Mangalore and Udupi region of Karnataka, India. It’s basically a soft, sweet and fluffy banana poori. A perfect snack for breakfast / tea time. 🙂 This recipe is from my favorite aunt – Prema Chikka. 🙂

 

Mangalore Banana Buns 2

 

Ingredients:

1 1/2 cup   All Purpose Flour (Maida)

1 large   Ripen Banana

1/4 cup   Yogurt (lil sour)

2 tbsp    Butter / Ghee

4-5 tbsp  Castor Sugar

1/2 tsp   Cumin seed

1/4th tsp   Baking soda

Salt to taste

Oil to deep fry

extra flour for dusting

Method:

  1. Take a big plate/bowl to make the dough. Peel, slice and mash the bananas. Add castor sugar and stir well until the sugar has dissolved.
  2. Now add butter, cumin, baking soda, salt and plain flour and mix well.
  3. Add 1 tbsp yogurt at a time and combine the banana mixture to form a soft, sticky dough.
  4. If your dough is too dry, then add more yogurt.  And, if your dough is extra sticky then add few tbsp of plain flour to get a firm, soft dough.
  5. Grease your hand with lil oil or butter and gently knead the dough for 2 mins.
  6. Cover the dough with a damp cloth and let it rest for 6 to 7 hours. The dough would loosen upon fermentation and becomes elastic.
  7. Lightly knead the buns when you want to make the buns.
  8. Now make 8 to 10 lemon sized balls out of the dough. And by lightly dusting them roll into thick pooris / disks.
  9. Heat the oil for deep-frying. Once the oil is hot enough, lower the flame to medium.
  10. Fry the poori one at a time on medium flame. Once you drop the poori into the oil they will puff up nicely. Now just flip it over and keep the poori pressed under the oil for a min so that they puff up more.
  11. Once the buns are cooked properly on both side and golden in colour. Remove it from the hot oil and transfer it to a plate lined with paper towel.
  12. You can serve these buns with some coconut chutney or any chicken / veg gravy or just on its own.

Note:

  • If you are planing to make these buns for breakfast then prepare the dough the previous night.
  • During summers I prefer to keep my dough in fridge overnight. And in the morning keep it out for 2 hours before using it.
  • Always use ripened bananas as it makes the buns soft and fluffy.
  • You can also use wheat flour instead of plain flour for an healthy option.
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3 thoughts on “Mangalore Buns / Banana Buns / Banana Poori

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