Mangalore Buns is a popular breakfast or tea time snack from the region of Udupi-Mangalore. These buns are mildly sweet, soft and fluffy pooris made of all-purpose flour and ripe bananas. These buns are also known as banana buns or banana pooris.
This is served along with the coconut chutney and sambar. But these also taste great without any accompaniment. These are very delicious in taste. Usually, when there is leftover ripe banana we used to make sweet appe. But this time I wanted to try something different and made this Mangalore bun with ripe bananas. This really turned out to be very fluffy and soft as you can see in the above pic. The dough should be rest for 8 hours to ferment. If not at least it should be rest for 4 hours. If you are planning to make these buns as breakfast make the dough the previous night itself or else if you are planning this for an evening snack, prepare the dough in the morning. Now let us see how to prepare this recipe.
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- 1 Cup All purpose flour/Maida
- 2 Ripe Bananas small size
- 2 tbsp Sour Yogurt/Curd
- 1 tsp Cumin seeds/Jeera
- 2 tbsp Sugar
- 1/2 tsp Baking soda
- 1/2 tsp salt
- oil to deep fry
- In a wide bowl, add banana, sugar and mash it thoroughly without any lumps. Then add all-purpose flour, curd, sugar, baking soda, salt, cumin seeds.
- Mix it thoroughly until it forms a soft dough. Let it rest for at least 4 hrs. After four hours again mix it thoroughly and make lemon size equal balls.
- Flatten and coat it in little flour on both sides. Now using rolling pin roll the dough to a thick sheet.
- Meanwhile, add oil to Kadai, and heat it on medium flame. Allow it to get very hot. Now gently slide the flattened dough into the oil. It will settle down for few seconds and then comes up. Once it starts floating, gently press on one side with a frying ladle. This will help the flattened dough to puff up. Flip and cook on the other side until golden brown. Scoop the bun to the side and drain out all the excess oil. Remove the bun and transfer to the kitchen towel. Repeat the process with the rest of the dough balls. Fluffy banana poori is ready. Serve hot or cold.
- Dough made should be stiff in consistency. If it is soft it will pull a lot of oil while deep frying.
- You can even add a tsp of ghee while making dough, which enhances the taste of the bun.
- While flattening the dough, use either little flour or oil to flatten.
- If you use more flour while flattening the dough, during deep frying the excess flour will settle down in the bottom of Kadai and gets burnt. When you repeat the process that burnt particles will coat on the bun.
- Before you fry each and every bun allow oil to get heated, or else the bun will not puff.
- Don't deep fry till it gets burnt. Always remove poori while it is in golden brown.
Delicious Mangalore buns are ready to relish.
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