Mangalore Buns are a popular breakfast or tea time snack in the coastal region of Karnataka, called Karavali, India. The buns are mildly sweet, soft fluffy puris made using all-purpose flour and bananas. These buns are also called as banana buns or sweet pooris. Typically served with spicy coconut chutney or vegetable kurma, but they also taste great without any accompaniment. They’re known for their deliciousness.
Banana buns are konkanis all-time favorite snack /breakfast. Typically bananas keep lying on the table where it ripens and becomes very soft and the whole room is filled with the aroma of overripe bananas. That is when these buns are made with the richness of jaggery and ghee. These buns are fermented in order to get the perfect texture the next day when they are deep-fried. The recipe I follow not only gives these buns a perfect crispy on the outside & soft from inside texture but, it tastes exactly like udupi-mangalore hotel buns!
Mangalore Buns | Banana Sweet Puri Restuarant Style | ಮಂಗಳೂರು ಬನ್ಸ್ ಮಾಡುವ ವಿಧಾನ
Ingredients
- 2 Bananas [Overriped the better]
- ¼th cup curd / yogurt
- ½ cup jaggery[more or less depending upon the sweetness you want]
- 1 tsp cumin / jeera
- pinch of baking soda
- Salt as per taste
- ¼th cup Ghee/Clarified Butter
- ½ cup besan / chickpea flour
- 2 cup maida / plain flour / All purpose flour / refined flour[Adjust accordingly]
- Oil to deep fry.
Instructions
Peel 2 overripe bananas and mash nicely in a bowl.
Add curd, jaggery, Jeera, baking soda, salt, ghee[little warm] and mix nicely.
Break any solid pieces of jaggery and mix it thoroughly.
To this, add besan and maida[All purpose Flour]. Keep adding maida slowly to make a soft dough.
When the dough comes together like a big dough ball, apply some oil and knead the dough nicely for 5 minutes.
The consistency of the dough must be soft but, when the dough is pressed it must spring back.
Now close it and keep overnight to ferment or a minimum of 8 hours.
The next morning, take the fermented dough and knead a little bit applying dry flour.
Cut into small size dough balls.
Dust the dough ball with some dry flour and roll slightly thick using a rolling pin.
Heat oil in a kadai on medium flame.
Carefully, drop the rolled dough into the hot oil and fry.
Keep pressing the sides of the buns so that it puffs up, then flip it to fry on both the sides.
Fry till it becomes crispy golden brown color.
Take it out on a paper towel.
These yummy banana puris can be served with coconut chutney or vegetable kurma/saagu.
Or these sweet puris can be eaten alone with a cup of tea!
Watch the complete video for a visual guide and subscribe for more recipes!
Notes
- Use over-ripened bananas for more rich flavor and texture.
- Resting/Fermenting the dough is a very important step. So do not skip this step.
- If there is leftover dough. It can be kept in the fridge and used for 2-3 days.
- Sugar can be used instead of jaggery.
Nutrition Information
Yield
15Serving Size
1Amount Per Serving Calories 315Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 39mgSodium 81mgCarbohydrates 33gFiber 2gSugar 4gProtein 6g
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