How to Make Banana Poori (Mangalore Buns)
Mangalore Buns or Banana Poori
Restaurants in Udupi and Mangalore are incomplete without buns in their menu. It is one of the hottest-selling snacks in this region. These puffed buns are amazingly awesome. Hotels serve them with liquid coconut chutney. People eat them for breakfast, evening snacks, and even between meal.
Ripe bananas, plain flour, cumin seeds, sugar, yogurt or sour curd, cooking soda, ghee, and salt are the main ingredients used in making this dish. A soft, pliable dough is formed and rested for fermenting for about 8-9 hours. Afterwards, small puris are made with this dough.
The procedure for making these buns is explained in this article.
- 2 cups ripe banana, chopped
- 1/2 cup sugar, or as per taste
- 1 tsp cumin seeds
- 1 tbsp ghee or liquid butter
- 1/2 tsp baking soda/cooking soda
- 1 tsp salt, or as per taste
- 2 heaped cups or more plain flour or maida
- 1 small cup curd, preferably sour
- oil, for deep frying
Step-By-Step Instructions and Images for Making Mangalore Buns or Banana Puris
- Take chopped banana and sugar in a mixer. Grind them to get a paste. Do not grind too much. No need to add water while grinding.
- Transfer the paste to a mixing bowl. Add all other ingredients. Gently knead them to form a pliable, soft dough. Add more plain flour if needed. Apply few drops of ghee on the dough ball to keep it moist.
- Cover the dough with a damp cotton cloth or with a lid. Rest it for 8-9 hours. During this time, the dough ferments and becomes soft.
- Pinch out lemon size dough, roll it to make a round pancake shape. Make it neither thick nor thin. Use plain flour for dusting. Keep ready 8 such shapes.
- Heat oil in a deep pan. Fry the shapes one by one when the oil turns hot. The pancakes puff up like puris.
- Collect them on an absorbent paper sheet to get rid of excess oil. Mangalore buns or banana puris are ready to eat. Repeat the process for the remaining dough.
- You can enjoy eating them just like that or eat them with coconut chutney.
- Instead of using mixer, you can mash banana and mix it with sugar using your fingers.
- Make the dough smooth; not hard.
- Resting the dough is a must.
- You can store the buns for a day. Store them in a closed container. It may become hard the next day.
- Make puris as per your requirement. Keep the remaining dough in the refrigerator. Bring it to room temperature before using. This way, you can use the dough for 2-3 days.
Nutritional Information of Banana Puris or Mangalore Buns
|Serving size: 1|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Saturated fat 1 g||5%|
|Carbohydrates 26 g||9%|
|Sugar 2 g|
|Fiber 1 g||4%|
|Protein 1 g||2%|
|Cholesterol 0 mg|
|Sodium 16 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|