Mangalore buns (Banana Buns)

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!

For more banana recipes, click here.

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

Mangalore Buns

Shilpa

Made with overripe bananas, they are technically pooris, and not buns.

5 from 1 vote

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Course Breakfast, Snack

Cuisine Indian, Karnataka

Prep Time 15 mins

Cook Time 30 mins

Resting Time 5 hrs

Total Time 5 hrs 45 mins

Ingredients

  

1x2x3x

• 2-3 banana overripe
• 1-1.5 cups plain flour approximately
• 1 tsp cumin seeds
• 3 tbsp sugar
• 3 tbsp yogurt
• Salt to taste
• 1 tsp baking soda
• Oil for deep frying

Instructions

 

• Peel the bananas and mash them using a potato masher or fork. Make sure there are no lumps
• Mix yogurt, cumin seeds, salt, sugar and baking soda into it
• Slowly add the flour and knead into a soft dough. Don’t add any water while kneading. If required add some more flour for kneading
• Brush the dough with oil. Cover it and let the dough rest for 4-5 hours
• Once the dough is rested, knead it again for 2-3 minutes on a lightly dusted surface
• Heat oil in a fry pan or kadhai
• Take a lemon size dough and roll into a thick disc
• Deep fry on medium heat until both sides are golden brown. Carefully agitate the oil and lightly press them to puff up the buns.
• Drain on a kitchen towel
• Serve with coconut-coriander chutney

Notes

• Make sure the oil is hot enough before frying the bun. To test if the oil is ready, drop a tiny bit of dough into it. If it rises to the top immediately, the oil is ready
• You may adjust the amount of sugar depending on the sweetness of bananas
• Don’t add any water to knead the dough
• Don’t roll the dough too thin. Else, it will not fluff up
• Don’t skip resting the dough. The longer it rests, the softer the buns are

Nutrition Facts

Mangalore Buns

Amount Per Serving

Calories 42 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 65mg3%

Potassium 55mg2%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 3g3%

Protein 1g2%

Vitamin A 11IU0%

Vitamin C 1mg1%

Calcium 6mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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