Mangalore buns/ Banana Puri is a famous breakfast in the coastal Karnataka region. It is mildly sweet, soft and fluffy like a bun.
Mangalore bun / banana puri is an amazing dish , it has the texture of a bun but it is deep-fried like a puri. Ripe bananas are used to mix in it and the dough is allowed to rest for sometime. Thus, it is a leavened bread. It can be eaten by itself but it is also served with chutney or potato sagu. The mildly sweet puri pairs well with them. It is popular in the regions of Mangalore and Udupi and served for breakfast or as a snack in the evenings.
About the Udupi cuisine:
Udupi is a popular tourist and pilgrimage place in Karnataka. It is famous for the Krishna temple and the Kanakana Kindi. It is also known for its cuisine. Udupi cuisine is one of the cuisines that you find in South India. Mostly vegetables such as pumpkin, ash gourd and lentils are used in the daily cooking. Rice is the staple food and rasam is the soul food of most people. A variety of chutneys and tambli is often made as an accompaniment. The hallmark of their cooking is the use of fresh coconut and coconut oil in almost all the dishes, it elevates the taste of the dish. Dosa and Idli are commonly prepared and one must see the many variety that are made here. Sweets that are commonly made are a variety of payasams, halbai and fudges.
Mangalore Bun / Banana Puri 
Ingredients:
- 1 big ripe banana
- 2 tablespoon sugar
- 1/2 teaspoon cumin powder
- a little salt
- 1/8 teaspoon baking soda
- 2 tablespoon sour yoghurt
- 1.5 cup wheat flour
- 1 teaspoon ghee
- oil for deep frying
Method:
- In a bowl, mash the banana with a fork or potato masher. Add yoghurt, sugar, baking soda, ghee and salt to it. Mix them well.Add wheat flour with a tablespoon, one spoon at a time. The dough should be soft and pliable. Knead it well. Cover it with a thin, damp cloth and keep it in a warm place for five hours or preferably overnight.
- Take the dough and knead it, make them into small balls. Take a ball, dust it with flour and roll it into a disc of 3 inch. Make a couple of them.
- Heat oil in a pan, check by dropping a small piece of the dough. If it rises to the surface, the oil is ready to deep fry. Slowly, put two of the discs and deep fry.
- Once they are golden, remove them with a slotted spoon and repeat for the rest of the dough.
- Serve hot as it is or with coconut chutney.
Take a tip:
- Usually, maida is used to make this bun. You can also use both, the wheat flour and maida in equal quantities.
- Cumin may also be used instead of cumin powder. Toast them a little and put, it will give good fragrance.
- Ripe bananas make the puris soft and give a good texture to it. You may blend it in a mixie.
- Make sure you remove the excess water from the damp cloth.
- If you are planning to make it in the evening as a snack, mix the dough in the morning. If you are planning to make it for breakfast, keep it overnight.
About the event:
The theme for this month at Shhhhh Secretly Cooking group is ” Udupi Cuisine” and the theme is suggested by me. Thanks to Mayuri Patel and Renu Agarwal for giving me this opportunity. I was paired with Preethi Prasad. The ingredients given to me were salt and ghee and I have made these mangalore buns, it was in my to-do list since a long time. I gave Preethi, coconut oil and fenugreek seed, she made the aromatic rasam powder.
shhhhh secret cooking challenge
Mangalore Buns
Ingredients
Method
- In a bowl, mash the banana with a fork or potato masher. Add yoghurt, sugar, baking soda, ghee and salt to it. Mix them well.Add wheat flour with a tablespoon, one spoon at a time. The dough should be soft and pliable. Knead it well. Cover it with a thin, damp cloth and keep it in a warm place for five hours or preferably overnight.
- Take the dough and knead it, make it small balls. Take a ball, dust it with flour and roll it into a disc of 3 inch. Make a couple of them.
- Heat oil in a pan, check by dropping a small piece of the dough. If it rises to the surface, the oil is ready to deep fry. Slowly, put two of the discs and deep fry.
- Once they are golden, remove them with a slotted spoon and repeat for the rest of the dough.
- Serve hot as it is or with coconut chutney.
Notes
Cumin may also be used instead of cumin powder. Toast them a little and put, it will give good fragrance.
Ripe bananas make the puris soft and give a good texture to it. You may blend it in a mixie.
Make sure you remove the excess water from the damp cloth.
If you are planning to make it in the evening as a snack, mix the dough in the morning. If you are planning to make it for breakfast, keep it overnight.
Pin it for later :
Mangalore Buns / Banana Puri
If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.
Let’s be connected, the follow buttons are on the side bar. Subscribe to get all updates and an e-book for free!
The puris look nice and crispy. I have nevertasted them. Planning to try out sometime soon
Crispy puris … they look just delicious .
This is one of my husband’s favorite recipes. I love it bcause it makes all those left over bananas dissappear from my fruit tray as well. Lovely images here, Jayashree
Mangalore buns/pooris look so inviting.. will love to pair it with some spicy coconut chutney.. a nice ,filling and delicious breakfast or snack dish.
I have yet to try my hands on this delicacy. The banana pooris look absolutely tempting and would just be perfect with some sweet and spicy mango pickle for our breakfast .
Mangalore Buns look so good Jayashree. I made them sometime back and we enjoyed it some curry. The leftover was enjoyed with some tea.
The Mangalore Buns look so inviting! I love them, with their mild sweetness. Yet to try making them at home, though. Am sorely tempted to, having seen your lovely post! 🙂
I have yet to try my hands on this delicacy. The banana pooris look absolutely tempting and would just be perfect with some sweet and spicy mango pickle for our breakfast .
I’ve never had sweet pooris. Renu’s blog was the first time I came across Mangalore buns. I am quite pleasantly surprised to see a banana pori and also eager to try! In Western cuisines, people keep raving about banana bread… and now I have one reference for Indian cuisine too! 🙂 Thanks for sharing!
Mangalore buns looks very fluffy and tasty, you made it healthy using wheat flour. Love adding cumin seeds in it. Will try it as it is my do list from long time 🙂
These Mangalore buns look so cripsy and delicious. These are my kids favorite and this dish is the best way to use up over ripe bananas.
I too made this for this challenge. Weren’t they delicious. The buns look soft and yum and perfect with some spicy chutney
Mangalore buns looks absolutely delicious and crispy. I am sure it would have tasted yummm.
These fluffly mangalore buns look super tempting.One of my favoruite dish with overripe bananas.
These mangalore buns looks so inviting and delicious. best way to use overripe bananas