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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.
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Let's take a look at the recipe.
|Prep time||Cook time||Ready in||Yields|
- 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
- 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.)
- 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.
- 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.
- 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.
- 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.
- 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.
- You can enjoy eating them as-is or serve 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 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.