banana buns recipe | mangalore buns recipe | banana puri recipe

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banana buns recipe | mangalore buns recipe | banana puri recipe with detailed photo recipe. these puffed poori’s are served with either coconut chutney or veg sagu and is one of the favourite breakfast recipe in south canara. roughly the taste of buns are similar to banana cake or banana bread but has a totally different texture with different the preparation steps.
mangalore buns recipebanana buns recipe | mangalore buns recipe | banana puri recipe with step by step photo recipe. commonly, banana buns recipe is a popular breakfast recipe and ideally served along with idli and dosa. but it also hugely popular tea time snack especially with veg sagu combination.

even though it may be referred as poori’s, there are several difference 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 addition of ripe banana, as even sugar is added to buns dough. the quantity of sugar may vary and depends upon the individual preference. i have added 1 to 1.5 tbsp of sugar for 2 bananas but it may go up to 4 tbsp for the same quantity of banana. further, the dough for banana buns has to undergo fermentation process unlike the traditional one. the fermentation helps to achieve the chewy and bread like texture to banana poori.

banana buns recipe

some important tips and recommendations to be considered while preparing banana buns or mangalore buns. firstly, i would heavily recommend to use ripe banana with black spots on banana peel. it does not taste well with tender or raw banana’s and also slows fermentation process. secondly, 8 hours of fermentation is sufficient in a humid or a moist weather. but if you are living in a cold region, place the banana buns dough in a pre heated oven or warm place to hasten the fermentation. lastly, the buns last’s for while and it can be served even after few hours.

finally i request you to check my other breakfast recipes collection, with this post of banana buns or managalore buns recipe. it includes, banana bread, poha idli, bread medu vada, jalebi recipe, veg sandwich, appam and stuffed idli. in addition i request you to check my other recipes collection like,

banana buns or mangalore buns video recipe:

recipe card for mangalore buns or banana puri:

mangalore buns recipe

banana buns recipe | mangalore buns recipe | banana puri recipe

HEBBARS KITCHEN
easy banana buns recipe | mangalore buns recipe | banana puri recipe
4.82 from 103 votes
Prep Time 8 hrs
Cook Time 15 mins
Total Time 8 hrs 15 mins
Course Breakfast
Cuisine mangalore
Servings 12 Servings

Ingredients 

  • 2 banana (ripened)
  • 1 or 2 tbsp sugar
  • ¼ cup curd / yogurt
  • 1 tsp cumin / jeera
  • pinch of baking soda
  • ½ tsp salt
  • 2 cup maida / plain flour / all purpose flour / refined flour
  • oil for deep frying

Instructions
 

  • firstly in a large mixing bowl take 2 ripened banana. if your having over ripened banana (black) it works great.
  • add in 1 or 2 tbsp sugar depending on the sweetness of banana.
  • mash smooth with the help of fork. but do not blend banana in mixi.
  • now add ¼ cup curd, 1 tsp cumin, pinch of baking soda and ½ tsp salt.
  • combine well with a help of spoon.
  • further add 2 cup maida and prepare 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 thick 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 in colour both sides.
  • finally, serve the banana buns / mangalore buns / banana poori with chutney or saagu. you can also have them plain.

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how to make banana buns with step by step photos:

  1. firstly in a large mixing bowl take 2 ripened banana. if your having over ripened banana (black) it works great.
    banana buns recipe
  2. add in 1 or 2 tbsp sugar depending on the sweetness of banana.
    banana buns recipe
  3. mash smooth with the help of fork. but do not blend banana in mixi.
    banana buns recipe
  4. now add ¼ cup curd, 1 tsp cumin, pinch of baking soda and ½ tsp salt.
    banana buns recipe
  5. combine well with a help of spoon.
    mangalore buns recipe
  6. further add 2 cup maida and prepare dough.
    mangalore buns recipe
  7. knead for 5 minutes or till dough turns smooth.
    mangalore buns recipe
  8. grease the dough with a tsp of oil.
    mangalore buns recipe
  9. cover and rest in warm place for 8 hours.
    mangalore buns recipe
  10. next day, knead the dough slightly and pinch a ball sized dough.
    banana puri recipe
  11. dust with some maida and roll slightly thick than poori.
    banana puri recipe
  12. deep fry the buns in hot oil.
    banana puri recipe
  13. further fry the buns on both sides keeping flame on medium.
    banana puri recipe
  14. fry till banana poori turns dark golden brown in colour both sides.
    banana puri recipe
  15. finally, serve the banana buns / mangalore buns / banana poori with chutney or saagu. you can also have them plain.
    banana buns recipe

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 generous amount of sugar is added while preparing dough.


74 COMMENTS

  1. 5 stars
    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!

  2. 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

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