Mangalore Buns Recipe - Puffed Banana Puris

A lip smacking buns recipe from the Mangalorean Cuisine, is a puri made from ripe bananas and served as a south indian breakfast along with Vegetable Saagu and Coconut Chutney.

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Richa Gupta
Mangalore Buns Recipe - Puffed Banana Puris
508 ratings.

Mangalore Buns Recipe is a sweet, fluffy puri made using the pulp of bananas kneaded into the puri dough. These puffed, deep-fried delights are a popular tea time snack in Udupi and Mangalore, where they are also called “buns” because of their spongy and fluffy texture that is similar to bread.

These Mangalore Buns use whole wheat flour, and are best made using slightly over-ripe bananas. A sprinkling of jeera or cumin seeds gives a break from the sweet flavour, making it a delightful tea time snack. Serve these with hot tea or coffee for an energising evening treat.

Try these delicious Mangalore buns today and serve it along with Karnataka Style Mixed Vegetable Saagu and South Indian Coconut Chutney for a indian breakfast or even a special Sunday brunch.

If you are looking for more Indian breakfast recipes, here are some of our favorites

Cuisine: Mangalorean
Course: South Indian Breakfast
Diet: Vegetarian
Prep in

20 M

Cooks in

40 M

Total in

60 M

Makes:

4 Servings

Ingredients

  • 2 cups Whole Wheat Flour
  • 1 Nendra Pazham Banana (Ripe) , or any over ripe banana
  • 3 tablespoons Sugar
  • 1/8 teaspoon Baking soda
  • 2 tablespoons Curd (Dahi / Yogurt)
  • 1/2 teaspoon Cumin (Jeera) seeds
  • 2 tablespoons Ghee
  • 1/2 teaspoon Salt
  • Cooking oil , to deep fry

How to make Mangalore Buns Recipe - Puffed Banana Puris

  1. To begin making the Mangalore Buns Recipe, first prep all the ingredients to make the buns and keep them ready.

  2. Into the food processor, add the flour, sugar, yogurt, jeera, baking soda, ghee, banana and salt. Turn on the processor and add little water at a time and blend together until the mangalore dough bun comes together.

  3. Remove from the food processor and knead along with a little ghee until smooth and non sticky. 

  4. If the dough is too sticky, add a tablespoon or two of flour and knead until it comes together.

  5. Divide the Mangalore buns dough into large lemon size balls. Cover the bowl and let the dough rest at room temperature for 2-3 hours or refrigerate it overnight.

  6. When ready to prepare the Mangalore Buns, roll out each ball into the shape of puris, using a rolling pin.

  7. Heat oil in a kadai for deep frying.

  8. When the oil is warm enough, slide the rolled out Mangalore Buns in one at a time, frying them gently on a medium heat, until golden brown on both sides.

  9. Remove the mangalore buns with a slotted spoon and place on absorbent paper to drain. 

  10. Try these delicious Mangalore buns today and serve it along with Karnataka Style Mixed Vegetable Saagu and South Indian Coconut Chutney for a indian breakfast or even a special Sunday brunch.

Richa Gupta

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Last Modified On Tuesday, 16 October 2018 22:23
     
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