Mangalore Banana Buns
Mangalore Banana Buns are sweet banana pooris and it is very easy and simple to make. This recipe works best with ripe bananas, and the amount of sugar can be adjusted as per taste and the sweetness of bananas. Once prepared, the banana pooris can be stored in an air tight container and it lasts for 2-3 days. It is a perfect snack or breakfast and though traditionally, it is served with coconut chutney in Udupi, you can enjoy it with milk or tea, also goes well with any dry vegetable curry.
- Peel the bananas and mash it in a medium size bowl using a fork. You may also puree it in a mixer or hand blender.If using a blender, puree the bananas at low speed.
- Sieve the all purpose flour, whole wheat flour(if using)and baking soda into a medium size mixing bowl. This helps the flour to be lighter and aerated.
- Combine all the dry ingredients ( salt, sugar, baking soda, cumin seeds) into the flour mixture. Whisk it so that all the ingredients are distributed uniformly in the flour.
- Now, add the mashed banana and curd into the dry flour mixture. Knead lightly for 7-8 minutes. The mixture will be bit sticky and grainy. Add 2 teaspoon of oil at the end and knead gently into a smooth, soft dough. Do not add water.
- Add a teaspoon of vegetable or refined oil into an air tight container. Coat the dough well with the oil, cover the container with an air-tight lid, or cling film and keep it aside in a warm place overnight or atleast for 4 hours.
- When the dough is fermented, it will soft and smooth. Knead once again lightly to knock out any air. Apply some oil on your palms, divide the dough into small balls and roll to poori size or small circular discs on a lightly floured surface.
- Make sure to keep the banana pooris slightly thick than normal pooris.
- Finally, take a deep heavy bottomed pan. Add sufficient oil and deep fry the Mangalore banana buns , until the banana buns turn golden brown in color both sides.
- Drain the Mangalore banana buns over any absorbent material or kitchen towel to remove excess oil.
- Lastly, serve the mangalore buns or banana puris hot with chutney or saagu. You can also have them plain with milk or tea. Store them in an air tight container for later use. It generally remains fresh for 2-3 days.
- Do not blend too much in mixer, else the mixture will become watery. It’s nice to have small chunks of bananas in the mixture.
- Kneading is the most important part in this recipe, just rolling, pushing and folding the dough over and over till it all comes together. Adding 2 tsp- 1 tbsp oil at end helps to form a smooth dough. So do not try to add extra flour.
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Calories: 199 kcal | Carbohydrates: 39 g | Protein: 5 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Trans Fat: 0.01 g | Cholesterol: 1 mg | Sodium: 83 mg | Potassium: 239 mg | Fiber: 4 g | Sugar: 9 g | Vitamin A: 32 IU | Vitamin C: 3 mg | Calcium: 24 mg | Iron: 2 mg
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I love eating these mangalore buns