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.

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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 tbsp Curd/ plain yogurt
• 1/4 tsp cooking soda
• 2 tbsp sugar
• 1 tsp Cumin seeds
• 1/2 tsp Salt
• Oil to deep fry

Instructions

• First mash the banana. I used some over ripen banana I had. Use a whisk to mash it.
• Add curd, sugar, salt, cumin seeds to it. Mix well
• Top it with maida and knead to smooth dough. 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.
• 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.

Mangalore buns method:

1. First mash the banana. I used some over ripen banana I had. Use a whisk to mash it.
2. Add curd, sugar, salt, cumin seeds to it. Mix well
3. Top it with maida and knead to smooth dough. 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.

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