Banana Buns Recipe | Mangalore Buns—Banana Puri with detailed photo recipe. These puffed pooris are served with either coconut chutney or veg sagu and are one of the favourite breakfast recipes in South Canara. Roughly, the taste of buns is similar to banana cake or banana bread but has a totally different texture with different preparation steps. This can be an ideal breakfast combo when served with a combination of idli vada chutney or a simple dosa recipe.
Banana Buns Recipe | Mangalore Buns—Banana Puri with step-by-step photo recipe. Banana buns are a popular breakfast recipe and are ideally served along with idli and dosa. However, they are also a hugely popular tea-time snack, especially with a veg sagu combination.
Even though it may be referred to as poori’s, there are several differences to the traditional poori’s. Comparatively, banana buns poori are sweet in taste, and the texture is more rubbery and flaky inside. In addition, it has a thick texture like bread or buns, and perhaps it is known as banana buns. The sweet taste is not just because of the addition of ripe banana, as even sugar is added to the bun dough. The quantity of sugar may vary and depends upon the individual preference. I have added 1 to 1.5 tbsp of sugar for two bananas, but it may increase to 4 tbsp for the same quantity. Further, the dough for banana buns has to undergo a fermentation process, unlike the traditional one. The fermentation helps to achieve the chewy and bread-like texture of banana poori.
Some important tips and recommendations to be considered while preparing banana buns or Mangalore buns. Firstly, I would heavily recommend using ripe bananas with black spots on the banana peel. It does not taste well with tender or raw bananas and slows fermentation. Secondly, 8 hours of fermentation is sufficient in humid or moist weather. But if you live in a cold region, place the banana bun dough in a preheated oven or warm place to hasten the fermentation. Lastly, the buns last for a while and can be served even after a few hours. But it tastes great when served immediately or when it is warm in texture.
Finally, I request you to check my other breakfast recipe collection, which includes this post on banana buns or Mangalore buns recipe. It includes banana bread, poha idli, bread made vada, jalebi recipe, veg sandwich, appam and stuffed idli. In addition, I request you to check my other recipes collection,
About Banana Buns
An easy and simple deep-fried snack or puffy bread recipe made with plain flour and ripe bananas. It is most commonly prepared in the South Canara region of Karnataka state, and hence, it is referred to as Mangalore Buns or simple Banana Buns. It is typically served with spicy coconut chutney but tastes great with idli sambar or a flavoured kurma recipe. Typically, it is served for breakfast in the morning, but it is not limited to it. It can also be an ideal evening snack with a cup of tea or coffee.
This simple and healthy snack has many variations. The most common way is to make it with maida and ripe bananas. Another healthy combination is to make it with wheat flour and ripe bananas. This would make it healthy but may not have the right texture as the traditional one. The other variations are making it with different types of bananas, yielding differently textured buns.
Video Recipe
Recipe Card for Mangalore buns or Banana Buns
Banana Buns Recipe | Mangalore Buns - Banana Puri
Ingredients
- 2 ripe banana
- 3 tbsp sugar
- ¼ cup curd
- 1 tsp cumin
- ½ tsp baking soda
- ½ tsp salt
- 2½ cup maida
- oil, for frying
Instructions
- Firstly in a large mixing bowl take 2 ripened banana. If you are having overripened banana (black) it works great.
- Add in 3 tbsp sugar depending on the sweetness of the banana.
- Mash smooth with the help of a fork. But do not blend banana in mixi.
- Now add ¼ cup curd, 1 tsp cumin, ½ tsp baking soda, and ½ tsp salt. Combine well with the help of a spoon.
- Further, add 2½ cup maida and prepare the dough.
- Knead for 5 minutes or till dough turns smooth.
- Grease the dough with a tsp of oil. Cover and rest in warm place for 8 hours.
- Next day, knead the dough slightly and pinch a ball-sized dough.
- Dust with some maida and roll slightly thicker than poori.
- Deep fry the buns in hot oil. Further fry the buns on both sides keeping flame on medium.
- Fry till banana poori turns dark golden brown on both sides.
- Finally, serve the Banana Buns / Mangalore Buns / Banana Poori with chutney or saagu. You can also have them plain.
Nutrition
How to Make Banana Buns with Step-by-step Photos
- Firstly in a large mixing bowl take 2 ripened banana. If you are having overripened banana (black) it works great.
- Add in 3 tbsp sugar depending on the sweetness of the banana.
- Mash smooth with the help of a fork. But do not blend banana in mixi.
- Now add ¼ cup curd, 1 tsp cumin, ½ tsp baking soda, and ½ tsp salt. Combine well with the help of a spoon.
- Further, add 2½ cup maida and prepare the dough.
- Knead for 5 minutes or till dough turns smooth.
- Grease the dough with a tsp of oil. Cover and rest in warm place for 8 hours.
- Next day, knead the dough slightly and pinch a ball-sized dough.
- Dust with some maida and roll slightly thicker than poori.
- Deep fry the buns in hot oil. Further fry the buns on both sides keeping flame on medium.
- Fry till banana poori turns dark golden brown on both sides.
- Finally, serve the Banana Buns / Mangalore Buns / Banana Poori with chutney or saagu. You can also have them plain.
Notes
- Firstly, use over ripened banana for more rich flavour and texture.
- Also resting the dough is very much important, do not skip this step.
- Additionally, leftover dough can be kept in refrigerator and used for 2-3 days.
- Finally, Banana Buns / Mangalore Buns / Banana Poori taste great when prepared with maida.
I tried exactly the amounts mentioned in the video..it came out perfect in the very first attempt..So glad that it was likes by everyone at home..Thanks much!
Can it be left to rest for more than 8 hours??
not more than 12 hours.. as the dough starts to smell
is soda must for
it comes fluffy if you add soda
Hello I love all your recipes it’s so easy to make. I tried this recipe yesterday I did follow all your steps and measurements and I soaked my dough for 8 hours but my dough turned runny so I keep on adding flour to make exact dough like yours can u please help me understand what went wrong
have you added more curd or banana… the amount of flour completely depends on the banana – curd mixture..
Same thing has happened to me also
I used the same cup and measured out 1/4 cup curd and 2 cups flour but it was so runny I almost had to add another cup of flour but still it’s not in the puri consistency
Have left it to sit overnight
Hope it works ☹️
Oh nooo
In the pictures it doesn’t look like 1/4 cup curd
Looks like 2 tablespoons
Is that what happened?
i have added 1/4cup curd.
it depends on quality of banana and consistency of curd used..
was searching for the receipe …thanks
Thanks a lot 🙂
Hi i want to try making this . Wanted to know if i can use any kind of banana or any thing in particular ?
tastes awesome if u use mysore banana..if not, you can use can cavendish
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