Mangalore Buns / Banana Buns

5 from 27 votes

Sweet deep-fried bread made with bananas, these Mangalore buns are perfect for breakfast or snacks. They don't look like a typical bun and are soft, fluffy, and mildly sweet pooris. Serve with a cup of coffee or chai for a snack or breakfast, or pair them with a curry of your choice for lunch/dinner.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Snack

Cuisine: Indian

Diet: Hindu, Vegetarian

Servings: buns

Calories: 165kcal

Author: Shilpa Kerur

Ingredients

2-3 banana (overripe)
1½ - 2 cups all-purpose flour (approximately)
1 teaspoon cumin seeds
3 tablespoon sugar
3 tablespoon yogurt
½ teaspoon salt
1 teaspoon baking soda
Oil for deep frying

Instructions

Make the dough and ferment:

Peel the bananas and mash them well. Make sure there are no lumps.
Mix yogurt, cumin seeds, salt, sugar, and baking soda into it.
Slowly add the flour and knead it into a soft dough. Don’t add any water while kneading.
Start with 1½ cups of flour and keep adding more flour as needed.
Brush the dough with oil. Cover it and let the dough rest for 4-5 hours. You can also let it sit for fermentation overnight.
Once the dough is rested, knead it again for 2-3 minutes on a lightly dusted surface.
Heat oil for deep frying.
Take a lemon-sized dough and roll it 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 paper 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 the 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