Buns is a popular breakfast or tea snack option in the Mangalore – Udupi region of Karnataka. Hence the name ‘Mangalore Buns’. They have a spongy texture and has a sweet taste infused by bananas. I call them deep-fried banana bread because of the texture and taste, but the way of preparation is totally different. Serve them hot with coconut chutney or vegetable saagu. They also taste great just as it is.
Though it is also called banana poori’s, there are very different from the traditional poori’s. Except both are fried, banana buns are rolled slightly thicker, it is sweet and the texture is spongy and fluffy. Also, it is thick like bread slice or buns.
Traditionally, buns is prepared using all-purpose flour. For a healthier option, in the recipe, I use whole wheat flour, and substituted refined sugar with light brown sugar. These buns taste the best when overripe bananas are used and let the batter ferment overnight. 7-8 hours of fermentation is required for fluffy and textured buns.
How to make mangalore buns?
7- ingredient mangalore buns require yogurt for mixing. If the yogurt very sour, you can skip baking powder altogether, just let the batter ferment a little longer. That way, you can have a healthier version of buns.
Jeera or cumin seeds adds a delightful flavour for sweetened buns. Whole wheat flour and bananas are the base ingredient. Next, salt and sugar. Tablespoon full of sugar makes the buns pretty sweet. Add more if bananas are not very sweet.
Mash the banana, add yogurt, sugar, salt and combine well.
Next add flour part by part and kneed a soft dough. Add 1/2 measurement of flour first, and then work your way up. Depending on the wet ingredient quantity, you may need to add more flour if the dough is sticky. I used thick sour yogurt, and 2 large bananas. Add one tablespoon of flour at time and kneed the dough.
Finally, grease the dough with little oil, cover and let it sit overnight at room temperature. If you are preparing buns for snack, it would be ideal to prepare the dough first thing in the morning .
Once the dough is fermented, add tsp of flour(add more if sticky) and kneed once. Make lemon sized balls, dust a little flour and roll them slightly thicker than poori.
Heat oil in a frying pan and deep fry the mangalore buns till it gets a nice golden brown colour.
I hope you like mangalore buns. They’re –
- spongy
- fluffy
- banana infused
- thick
- & incredibly delicious.
Your valuable feedback is appreciated. If you try this recipe, leave a comment below, rate it, or tag a photo #eateriesdelightful on Instagram 🙂
More Banana infused recipes are here –
Mangalore Buns
Mangalore buns made using whole wheat flour and infused with banana flavour
- 2 ripe large bananas
- 2 cups whole wheat flour
- 1/4 cup yogurt
- 1/4 tsp or less baking soda
- salt to taste
- 1 tsp cumin seeds
- 3 tbsp sugar. // add more or less based on how ripe the bananas are
- Mash banana using a fork, add yogurt, salt, sugar, and combine well. Add cumin, baking soda
- Add flour part by part and knead until you get a soft pliable dough.
- grease the dough, cover, and rest for 8 hours at room temperature.
- Once fermented, add tsp of flour and kneed the dough once.
- Make lemon sized balls, and roll them into slightly thick circles.
- deep fry the buns in hot oil. Fry the buns on both sides on medium flame.
- fry till banana poori turns dark golden brown in color both sides.
Did you make this recipe?
Please let me know how it turned out for you. Leave a comment below or share a picture on Instagram with the hashtag #harshrurecipes.
Happy cooking!
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