Mangalore Buns / Banana Puris / Banana Pooris ~ Veggie Khana

About me

Hi, Welcome to veggiekhana. I am Swetha, happily married to a caring and inspiring man who adds beauty and perfection to my life. I am a day dreamer and love cooking, crafting, singing and writing. Blogging is a great way for me to share my culinary recipes. I am thankful to my mother for teaching me the "A, B, C, D" of cooking and constantly enriching my list of traditional recipes. All the traditional recipes here are from my mom and I am just a media to share them. My father has always been my greatest encouragement. He used to be the taste tester of all the foods I used to cook since my childhood! All the praises and complements from him has boosted my interest in cooking. Majority of the recipes include Mysore and North Karnataka cuisine and the rest are the ones I tryout after improvising them which I get from various sources. Hope you enjoy and thank you for your visit....

Friday, April 3, 2015

Mangalore Buns / Banana Puris / Banana Pooris

2:55 PM 1 comment

Ever imagined preparing buns without a need to add yeast and bake?! The coastal region in Karnataka is very famous for a kind of sweet banana pooris called as "Mangalore Buns". May be its resemblance to that of a bun in appearance and its sweet taste are the main reasons for its name. They can be enjoyed as breakfast dish or as snacks and they are kids favorite too! so, lets go through the recipe!

Ingredients:

Wheat flour - 1 cup , maida / all purpose flour can be used instead
Well riped banana - 1
Curd / Yogurt - 3 tbs
Cumin seeds - 1 tsp
Salt - 1/2 tsp
Sugar - 2 to 3 tbs, use according to your taste
Baking Soda - 1/4 tsp
Oil - As required

Method:

Mix the flour, salt, sugar, baking soda, cumin seeds and give a good mix.

Break the banana in to pieces and blend it with curd in a blender or mixer.

Add this to the flour mixture and mix it into a dough slightly firmer than that of a chapati dough. Water can be used in very small amount in intervals if required to make dough.

Put few drops of oil on top and smear around the surface of the dough so that it does not get dried up.
Cover it up with a damp cloth and keep aside for 2 to 6 hrs. More the time you give them to sit the nicer they will turn out.
Keep some oil to get heated. Meanwhile make small marble sized balls from dough and roll them into round sheets slightly thicker than that of the chapati sheets (This makes the buns / pooris to fluff up).

Make sure that the oil is hot enough for deep frying. An experienced person can easily make out this by feeling the warmth on the surface of the vessel in which the oil is heated, or else one can put few mustard seeds in to the oil and when they splutter, its the indication that the oil is sufficiently hot.
drop the poori sheet in hot oil and fry on a medium heat, flip the sides and make sure that it has turned nice golden brown on all the sides and transfer it on to a plate lined with tissue paper to soak the oil. Repeat it with all the sheets of poori.