How to Make Banana Poori (Mangalore Buns)

Updated on January 13, 2020
ShailaSheshadri profile image

Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Mangalore buns, or banana pooris
Mangalore buns, or banana pooris
This is what the inside of the bun looks like.
This is what the inside of the bun looks like.

What Are Mangalore Buns (Banana Poori)?

Mangalore buns, or banana poori, are deliciously tasty puffed banana buns from the Udupi and Mangalore regions of India. Local restaurants are incomplete without these buns on their menu; they are one of the hottest-selling snacks in this region. Hotels serve them with liquid coconut chutney. People eat these buns for breakfast, evening snacks, and even between meals.

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 pooris are made with this dough.

Let's take a look at the recipe.

Cast your vote for Mangalore Buns (Banana Pooris)
Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: 15 buns
  • 2 cups ripe banana, chopped
  • 1/2 cup sugar, or to taste
  • 1 teaspoon cumin seeds
  • 1 tablespoon ghee or liquid butter
  • 1/2 teaspoon baking soda/cooking soda
  • 1 teaspoon salt, or to taste
  • 2 heaped cups or more plain flour (maida)
  • 1 small cup curd, preferably sour
  • Oil, for deep-frying

Instructions

  1. Add the chopped banana and sugar to a mixer. Grind to get a paste. Do not grind too much. No need to add water while grinding. (Alternatively, instead of grinding, you can also mash the banana with your fingers.)
  2. Transfer the banana paste to a mixing bowl. Add all other ingredients. Gently knead to form a pliable and soft dough. Add more plain flour if needed. Apply a few drops of ghee on the outside of the dough ball to keep it moist.
  3. Cover the dough with a damp cotton cloth or with a lid. Rest it for 8-9 hours. During this time, the dough will ferment and becomes soft.
  4. Pinch out a lemon-size ball of dough and roll it to make a round pancake. Make it neither thick nor thin. Use plain flour for dusting. Keep 8 such shapes ready.
  5. Heat oil in a deep pan. Fry the pancakes one by one when the oil turns hot. The pancakes will puff up like pooris. Fry both sides uniformly.
  6. Remove and place the buns on an absorbent paper sheet to get rid of excess oil. Mangalore buns (banana pooris) are ready! Repeat the process with the remaining dough.
  7. You can enjoy eating them as-is or serve them with coconut chutney.

Photo Tutorial

Click thumbnail to view full-size
Add the chopped banana and sugar to a mixer. Grind to get a paste. Mix the ingredientsThe doughFermented dough with the ballsPancakes are ready to fryFry the pancakesMangalore buns (banana puris)Inside of a Mangalore bun
Add the chopped banana and sugar to a mixer. Grind to get a paste.
Add the chopped banana and sugar to a mixer. Grind to get a paste.
Mix the ingredients
Mix the ingredients
The dough
The dough
Fermented dough with the balls
Fermented dough with the balls
Pancakes are ready to fry
Pancakes are ready to fry
Fry the pancakes
Fry the pancakes
Mangalore buns (banana puris)
Mangalore buns (banana puris)
Inside of a Mangalore bun
Inside of a Mangalore bun

Important Tips

  • 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 pooris 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

Nutrition Facts
Serving size: 1
Calories 128
Calories from Fat27
% Daily Value *
Fat 3 g5%
Saturated fat 1 g5%
Carbohydrates 26 g9%
Sugar 2 g
Fiber 1 g4%
Protein 1 g2%
Cholesterol 0 mg
Sodium 16 mg1%
* 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.

Comments

Submit a Comment
  • ShailaSheshadri profile imageAUTHOR

    ShailaSheshadri 

    3 years ago from Bengaluru

    Thanks for your encouraging comment. It is a nice recipe. PL. try it!

  • Spanish Food profile image

    Lena Durante 

    3 years ago from San Francisco Bay Area

    Oh, yum! This recipe looks delicious. All the pictures are really helpful, too.

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