February 20, 2016

Mangalore Buns/ Banana Poori


A small tea shop in front of our college campus was the favorite hangout place during our free hours in college at Brahmavar. This is where we have feasted on the Mangalore Buns as it is popularly called. Do not go by the name Buns! It is nowhere similar to the normal buns baked out of the oven. It is deep fried in oil and usually served as tea time snack along with chutney. It is sweet, hence can be eaten without a chutney also. That is precisely what I did roaming around with a piece in my hand and preparing for our trip to Al Ain Zoo. That is a long awaited trip and we finally did it this weekend Yay!

Guess what we were lucky too! Got to see the majestic White Tiger and White Lion in all its glory and majesty. I had packed a few buns for our evening snack time which we gorged on after the visit to the Zoo. I hope you guys too try out this recipe, you could make it a tiffin box recipe for your kid too:) A simple way to use the overripe bananas which you do not feel like eating! 

So here is my version of the recipe. Though generally made with Maida/ All Purpose Flour, I chose the healthier Wheat Flour.  Hence ate it guiltless:)


  1. Wheat Flour - 2 cups + 3 tbsp for rolling the dough
  2. Banana - 5 ( I used elaichi bananas)
  3. Sugar - 5 tbsps
  4. Jeera - 1/2 tsp
  5. Yogurt/Curd - 3 tbsp
  6. Baking soda - 1/2 tsp
  7. Ghee - 2 tbsp
  8. Salt - 1 pinch
  9. Water as required

Mash the bananas along with the sugar in a bowl. Riper the bananas, the easier to mash. You could user a blender or a spoon would also suffice. To this add the wheat flour, salt, baking soda, jeera(lightly crushed) and mix it well using a fork. Add the yogurt and roll it into a dough. Generously rub ghee on both your hands and fold in the dough once again. Keep it covered for atleast two hours or refrigerate it overnight. In case you refrigerate, make sure that you keep it out for atleast two hours before you make it.

Make balls out of the dough. Roll it out using a rolling pin using the flour when required so that it doesn't stick. Avoid overusing the flour as it leads formation of residue in the oil.

In a skillet heat the oil. Once the oil is hot, slowly slip in the rolled out sheet one at a time.  Using a spoon, keep splashing oil onto the top as it raises. Ensure that the flame is on medium. Flip over to the other side once it is uniformly brown in colour. Once both the sides are done. Transfer this to a tissue paper so that the excess oil seeps onto it.  

Buns do not absorb much oil and hence you can be judicious while pouring the oil into the skillet.

Serve it hot with chutney of your choice.


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