Soft and Fluffy Mangalore Buns Recipe

Origin of Mangalore buns recipe

The sweet fried bread known as Mangalore buns is created from mashed bananas, flour, sugar, and a little cumin. This dish, known as sweet banana buns or poori, is a speciality of the Mangalore and Udupi regions of Karnataka. There are several ways to prepare them, and all-purpose flour is the usual ingredient. They inflate out like a poori when fried. As a result, they are also known as sweet poori or banana poori.

About Mangalore buns recipe

Mangalore buns, which are mildly sweet and highly aromatic, are a clever and strikingly distinctive way to use overripe bananas. They are best consumed hot.

Preparing Mangalore buns recipe

Making these Mangalore buns is simple and straightforward. To make this treat, you only need a few ingredients. The highlight of this dish is the banana, so the riper it is, the better. 

You can have these sweet Mangalore buns for breakfast or even as a tasty snack. They provide a fantastic breakfast. However, if you like, you can have them with milk or even coconut chutney.

Mangalore buns and pooris

Despite being called poori’s, it differs from traditional poori’s in a number of ways. In comparison, banana bun pooris have a sweeter flavour and a more rubbery, flaky inside. It also has a thick texture like bread or buns, which is why it’s sometimes called banana bread. Even the dough for the buns is sweetened with sugar, so the sweetness is not solely from the addition of the ripe banana. The amount of sugar can change and is dependent on personal desire. Additionally, unlike ordinary pooris, banana bun dough requires a fermenting procedure. The banana poori’s chewy, bread-like texture is a result of the fermentation.

Ingredients for Mangalore buns recipe 

• All-purpose flour – 2 cup
• Ripe banana – 2 
• Curd – 3 tbsp
• Baking soda  – ¼ tsp
• Sugar – 2 tbsp
• Cumin seeds – ½ tsp
• Salt – ½ tsp
• Oil – for frying

Method to prepare Mangalore buns recipe

1. In a large bowl mash 2 ripe bananas, add 3 tbsp curd, 2 tbsp sugar, ½ tsp cumin seeds and mix well.
2. Add ½ tsp salt, ¼ tsp baking soda and mix well. Gradually add 2 cup maida/ all-purpose flour to the bowl and knead it into a dough.
3. Increase the amount of flour if necessary to create a smooth dough that doesn’t entirely stick to your fingertips. We don’t require a hard dough, though. We require a rubbery, wet, soft, sticky dough.
4. Avoid adding any water while you knead the dough. When sugar, banana, and curd are combined, it releases enough water to knead dough.
5. Cover the dough thoroughly with a moist cloth, squeeze out all the extra water, and let it sit at room temperature for 7-8 hours. The moist towel aids in keeping the dough moist while it ferments. Additionally, it stops the dough’s outer layer from drying out.
6. Make sure the fabric is damp enough but not dripping wet.
7.  After fermentation and sufficient resting, the dough becomes elastic and slightly looser.
8. The dough is prepared to be shaped into buns once it has rested for at least 5 to 6 hours. It’s best for the dough to ferment more.
9. Lightly knead the dough before shaping it into buns. Create tiny dough balls the size of lemons and lightly dust with flour before rolling it out. Keep the balls thick and don’t overly flatten them.
10. Heat the oil for deep frying; dip a little piece of dough into the oil to see if it is hot enough. The dough will rise to the top of the pan if the oil is heated enough. Reduce the flame down to medium. 
11. Wait another three to four minutes if the oil hasn’t heated up by then.
12. After removing any leftover flour, cook each rolled puri individually on a medium flame. The pooris puff up beautifully as soon as you place them in the oil; turn them over and hold them under the oil for a short period of time to encourage further puffing.
13. Take the poori out of the hot oil once it is golden brown on all sides and lay it in a bowl lined with paper towels.
14. Serve these delicious, soft, fluffy buns on their own or with sambar or coconut chutney. They go well with potato bhaji or kurma as well.

Tips and tricks for the preparation of Mangalore buns recipe

• Some significant advice and suggestions to take into account when making banana or Mangalore buns are using ripe bananas with black specks on the banana peel. With ripe or raw bananas, it doesn’t taste well and slows down fermentation. 
• In humid or moist circumstances, 8 hours of fermentation is sufficient. However, if you reside in a cold area, you should warm the dough for the banana buns by placing it in a preheated oven or other warm location. Finally, the buns are durable and can be served even several hours later.
• If you want buns for breakfast, make the dough the night before. Prepare the dough in the morning if you intend to serve buns for tea. The dough needs to rest at room temperature for 7-8 hours.
• You can add extra sugar for sweeter buns. The amount of sugar to be added also depends on how sweet the bananas are.
• Whole wheat flour, all-purpose flour, or an equal mixture of the two flours can be used in the recipe.
• The dough ought to be soft and just a little bit sticky.
• The oil’s temperature should be medium hot for frying. Consequently, keep the heat at medium-high or higher depending on the type of pan you’re using.

FAQs

Soft and Fluffy Mangalore Buns recipe

In the Udupi-Mangalore region, buns are a well-liked morning and evening snack. Bananas are used to make buns, which are delicious, fluffy puris. They are typically served with sambar and a hot coconut chutney, but they are equally delicious on their own.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Fermentation time 8 hours hrs

Total Time 8 hours hrs

Course Breakfast

Cuisine Indian

Servings 15 Pieces

Calories 469 kcal

Ingredients

  

• 2 cup All purpose flour
• 2 no Ripe banana
• 3 tbsp Curd
• ¼ tsp Baking Soda
• 2 tbsp Sugar
• ½ tsp Cumin Seeds
• ½ tsp Salt
• 3 cups Oil

Instructions

 

• In a large bowl mash 2 ripe bananas, add 3 tbsp curd, 2 tbsp sugar, ½ tsp cumin seeds and mix well
• Add ½ tsp salt, ¼ tsp baking soda and mix well. Gradually add 2 cup maida/ all-purpose flour to the bowl and knead it into a dough
• Increase the amount of flour if necessary to create a smooth dough that doesn't entirely stick to your fingertips
• Avoid adding any water while you knead the dough. When sugar, banana, and curd are combined, it releases enough water to knead dough
• Cover the dough thoroughly with a moist cloth, squeeze out all the extra water, and let it sit at room temperature for 7-8 hours
• Lightly knead the dough before shaping it into buns. Create tiny dough balls the size of lemons and lightly dust with flour before rolling it out. Keep the balls thick and don't overly flatten them
• Heat the oil for deep frying; dip a little piece of dough into the oil to see if it is hot enough
• Drop the buns individually into oil and fry  on a medium flame. The pooris puff up beautifully as soon as you place them in the oil; turn them over and hold them under the oil for a short period of time to encourage further puffing
• Take the poori out of the hot oil once it is golden brown on all sides and lay it in a bowl lined with paper towels
• Serve these delicious, soft, fluffy buns on their own or with sambar or coconut chutney

Video

Keyword mangalore buns, mangaluru buns