Mangalore buns (banana buns) step-by-step recipe with photos.
I spent my childhood in a small township Kudremukha (now a world heritage site), which was about 100 km from the beautiful coastal town Mangalore in Karnataka. Mangalore was our go-to place when it came to day trips, shopping, and of course beach time!
What made our trips even more special were these delightfully sweet and soft Mangalore buns (banana buns). Made with overripe bananas, they are technically pooris, and not buns. Why are they called bun then – I have no idea! Maybe because they don’t absorb even a drop of oil, unlike pooris.
To make Mangalore buns, I make a dough of mashed bananas, yogurt, flour, cumin seeds, salt, and sugar. I let the dough ferment for a few hours before rolling them into thick discs and deep-frying.
Fun fact: you call them ‘buns’ even if there is just one of it. It is always ‘Mangalore buns’!
Make these delicious poori-like buns and see how good they are for yourself!
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Mangalore buns (banana buns) step-by-step recipe with photos
1. Mash the bananas well using a fork
2. Add rest of the ingredients
3. Mix them well together
4. Add flour gradually and knead well. Brush oil onto it and let it rest
5. Let the dough rest. Then, roll out the dough into a thick disc
6. Heat oil and carefully drop the disc into it
7. Fry until it is golden brown on both side
8. Drain onto a kitchen towel