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Mangalore buns

MANGALORE BANANA BUNS / BANANA POORI

Mangalore Buns is a popular breakfast or tea time snacks in the Udupi-Mangalore region of Karnataka, India. This food belongs to Tulu Mangalorean cuisine or Udupi cuisine. The buns are mild sweet, soft fluffy puris made using all purpose flour and banana. These buns are also called as banana buns or pooris.

Typically served with a spicy coconut chutney and sambar , but they also taste great without any accompaniment. They’re known for their deliciousness.

Mangalore Buns was first created in the Mangalore region.

MANGALORE BANANA BUNS / BANANA POORI

INGREDIENTS

  • Ripen bananas – 3 small
  • Maida – 2 1/2 or 3 cup
  • Sugar – 3 or 4 tbsp
  • Jeera – 1 tsp
  • Baking soda – 1/4 tsp
  • Curd or buttermilk – 1/4 cup
  • Hot ghee – 1 tbsp [ optional ]
  • Oil for deep frying

PREPARATION

  1. Take banana + salt + sugar + curd + baking salt and blend into fine puree .
  2. Sieve the flour in a mixing bowl and add the banana puree + 1 tbsp hot ghee to it .
  3. ***** while kneading add the banana puree little by little.
  4. Mix all ingredients together and knead into soft pliable chapati like dough .
  5. The dough has to be sticky ,loose and rubbery .
  6. Cover with a damp muslin cloth and keep for fermentation for 8 hrs .

METHOD

After fermentation again knead the dough .

Take a portion and roll into small pooris by dusting dry flour OR make a big thick chapati of 1/4 inch thickness and use a circle cutter . [pooris should not be very thin ]

Heat oil in a kadai .

Once the oil is hot enough ,slide in the pooris and fry on medium heat .

The buns will puff up and float , press the edges with the ladle like we do for pooris .

Flip and fry on both sides till golden brown – don’t burn it .

Drain and remove on an absorbent paper .

Serve hot or at room temperature with coconut chutney or plain .

NOTES

  1. If you want to make these buns for breakfast then knead the dough in the night and keep for overnight fermentation .
  2. Instead of maida we can use wheat flour or half of each .
  3. Fermentation time is 8 or 10 hrs at room temperature , after that you can store in fridge and use the dough when required .
  4. You can give dounut shape also , why not also dip in chocolate sauce before serving .
  5. Instead of blending ,you can mash it .
  6. If the dough is too wet you can add more flour and if the the dough is too tight you can add curd .
  7. Sugar can be added as per taste .you can add upto 5 or 6 tbsp .
  8. Sugar gives the colour to the bun.
  9. We don’t add have to add water while kneading .
  10. More the fermentation better the texture of buns .
  11. If adding less sugar ,you can serve these buns with any veg or non veg gravy .
  12. The bananas have to be ripe or over ripe which gives nice flavour to these buns .
  13. Knead the dough well .
MANGALORE BANANA BUNS / BANANA POORI

                                                  COCONUT CHUTNEY

INGREDIENTS

  • Coconut – 1 cup
  • Daria dal / fried gram dal / chutney dal – 2 tbsp
  • Green chillies – 1 or as per taste
  • Garlic clove – 1 OR 2 [ optional ]
  • Coriander leaves – 2 tbsp
  • Warm water to grind as per the consistency you want
  • Salt to taste
  • To temper– 1 tsp oil + 1/2 tsp mustard seeds + few curry leaves [ tempering is optional ,you can serve without tempering also .

METHOD

Take the chutney jar and add the coconut + daliya + green chilli + garlic + coriander leaves
+salt.

First grind without water.

Then add few tbsp of warm water and grind till thick paste .

Transfer the chutney into a serving bowl.

Heat oil in a small pan, add mustard seeds + urad dal + curry leaves .

Once it splutters add the tempering into the chutney.

Thick chutney is ready to serve with South Indian breakfast.

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