Mangalore Buns/Banana Puri
THEME: #241 FLATBREAD FIESTA
RECIPE: MANGALORE BUNS/BANANA PURI
Mangalore Buns/Banana Puri is a speciality from Mangalore, Karnataka. They are sweetish deep fried puris or flatbread with a hint of cumin flavour. Mostly enjoyed as breakfast with hot tea or with a curry or simply coconut chutney.
What is a Flatbread?
Generally, flatbreads are made with flour, salt or no salt and water. The dough is either rolled out and then roasted or grilled or its spread out with a ladle like as in crepes, dosa, chila or its patted onto the griddle pan or tawa using your hands like as in a thalipeeth. Mostly, they are unleavened but some like pita bread or pizza will contain a leavening agent.
This week keeping in mind that majority of us are under lockdown, Poonam suggested Flatbreads as our theme using whatever flour we have in our pantries. Though Kenya is not as yet under lockdown, we have curfews and hubby and I are trying our best to isolate ourselves as unfortunately, not many people think its important to wear face masks. However, that is soon going to change as I think the Government is going to make it mandatory. Coming back to flatbreads, while I’ve already tried out Poonam’s Gulachi Podi (which by the way is so delicious), I want to try out her Sarva Pindi recipe.
My Choice for the Theme – Mangalore Buns/Banana Puri
I’ve had Mangalore Buns recipe in my bookmarked section for ages. Not that I didn’t have overripe bananas, but just didn’t get down to making it till this theme came up. Mangalore Buns or Banana puri is a famous breakfast, tea time snack or even served with curries flatbread from Udupi Mangalore region of Karnataka, India. Serve it with just some tea or filter coffee, with coconut chutney or a curry. The name bun is misleading as actually its a puri. Fluffy, soft, ever so slightly sweet with a bit of saltiness and the flavour of cumin. Was wondering why till now I’d not tried out this recipe. Its definitely a keeper. Incidentally, it reminds me of the Swahili bread – Mahamri (Mamri) but less sweet. Before we get down to the recipe, lets talk a bit more about flatbreads.
Flatbreads are a part of many cuisines world over and the Indian Cuisine has so many varieties that one can prepare. While growing up, I learnt first how to make plain paratha and then moved on to make rotli or phulkas. My different shaped rotlis were showered with so much praises and my dad would always say that they are finger licking good. Slowly, learnt how to make them perfectly round.
Flatbreads and the Indian Cuisine
Can’t think of any state in India that does not have its signature Flatbread. Indian Cuisine and flatbreads go hand in hand, right from naans to dosa. Keeping that in mind I have a collection of A-Z Indian Flatbreads. Additionally, there are so many more, of which you may like to check out some:
- Aloo Paratha, which is my all time favorite.
- Pavani’s Vegan Sheermal looks really delicious
- Shailender’s 100% Oats Roti, which I make often and turns out awesome
- Pavani’s Sindhi Koki
- Gluten free Bajri Dhebra or Bajri Parathas
- Dhapate, a Maharashtrian Flatbread usually enjoyed with Zunka
- Masala or Tikhi Puri which is famous as breakfast in most Gujarati homes
- Get kids to enjoy Avin’s Beetroot and Cheese Paratha, colourful and tasty
Why is it called Mangalore Buns?
While hubby was in Mangalore, swotting for his Post Grad diploma in Dermatology, I had the opportunity to visit the coastal town. During my visit got to taste what is simply called as Buns in Mangalore. Wrapped in a newspaper with a blob of coconut chutney, it was a unique puri. There are a couple of stories as to why its called a bun.
One is that a mother didn’t want her kids to have bakery baked buns all the time, so she invented this sweetish fried buns.
Another belief is that cooks had to come up with a recipe to use up overripe bananas. So they added mashed bananas to the flour along with a bit of jaggery, made a dough and fried it.
Whatever the reason, these Mangalore Buns are a must to try out.
Ingredients for Mangalore Buns/Banana Puri
- Most important is ripe banana, the more ripe the better as it adds natural sweetness
- Usually plain flour is used but I used wheat flour (atta)
- Plain yogurt, which adds softness
- Soda Bicarbonate or Baking Soda
- A bit of salt
- Cumin Seeds for flavouring
- Sugar – add more or less according to your taste
- Ghee or oil to knead the dough
- Oil for deep frying
None this time except for a vegan version can replace the dairy yogurt with vegan yogurt.
MANGALORE BUNS/BANANA PURI
- 2 cups wheat flour atta
- 1 large overripe banana
- ¼ cup plain yogurt
- ¼ tsp soda bicarbonate baking soda
- 1 tbsp sugar
- 1 tsp cumin seeds jeera
- ¼ tsp salt
- 1 tsp ghee
- Peel and mash the banana with a fork or a masher till it becomes into a smooth paste.
- Add yogurt, sugar and salt to it. Mix well.
- Sift flour with soda bicarbonate into another bowl.
- Add cumin seeds and mix.
- Add the banana mixture to the flour.
- Mix and form a rough ball.
- Rub your hands with ghee and knead the dough till it becomes smooth.
- Cover the bowl with a lid or the dough with a damp cloth.
- Let it rest for 4-5 hours.
- Heat enough oil in a work, kadai or a deep pan for frying over medium heat.
- Divide the dough into 10-12 parts.
- Roll each dough into a ball.
- Using a rolling pin, roll out one part into a circle about 4 - 5 inches in diameter. Should be a little thick and not thin.
- Check to see if the oil is ready. Drop a very tiny piece of the dough into the oil. It should sizzle and come up immediately.
- Fry the rolled puri in the oil over low to medium heat till its golden brown on both sides.
- Repeat steps 13 and 15 till you've rolled and fried all the pieces of dough.
- Serve immediately with some tea, coffee or a curry. We enjoyed some with a curry and the leftovers next day with some tea.
- Even when its cold, Mangalore Buns taste good.
- You can use plain flour instead of wheat flour if you wish.
- Its best to mash the banana using a fork or masher.
- Serve the puri with your favorite pickle or chutney.
- The dough should not be too hard or soft.
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April 6, 2020 at 9:49 pm
Mangalore buns looks so soft and perfect for tea time snacks. I always have overripe bananas and next time need to try this.
April 6, 2020 at 11:12 pm
Thanks Narmadha… enjoy the buns when you try out the recipe.
The Girl Next Door
April 11, 2020 at 7:29 am
I love the soft, mildly sweet Mangalore buns, but have never tried making them at home. Yours look so perfect, beautifully puffed up and delicious. Have got to make these now!
April 11, 2020 at 8:36 pm
Thanks Priya, its so easy and delicious. Try it.
Renu Agrawal Dongre
April 7, 2020 at 12:10 am
This looks simply delicious. Since I saw the pics I wanted to check the recipe. Now I know a good way to use my overripe bananas. This will go so well with some spicy curry, yum
April 7, 2020 at 8:06 pm
That’s true it will pair well with a spicy curry as the buns are slightly sweet and I added less sugar. Some recipes call for over 2-3 tbsp of sugar.
April 9, 2020 at 3:27 am
Each week I end up making muffins with the overripe bananas. Now, that I have your recipe of these Mangalore buns, I am tempted to try this soon. Would love to pair it with my amla pickle and some adrak wali chai.
April 9, 2020 at 9:32 am
Thanks Poonam, adrak wali chai with the buns sounds really good.
April 9, 2020 at 7:11 am
I still have to try these pooris.. my little one will love these!! Pooris look so irresistable all puffed up..i will love these with some sweet and sour mango chutney!
April 9, 2020 at 9:31 am
Thanks Swaty, try them whenever you have overripe banana… it doesn’t taste that sweet.
April 9, 2020 at 4:16 pm
These buns taste awesome with bhaji too Mayuri. Try it with some tonak next time. They look awesome.
April 9, 2020 at 7:02 pm
Will do that Archana, thanks
April 11, 2020 at 7:49 am
I just love these mildly sweet mangalore buns. They are so tempting to eat. Beautifully explained.Just need some masala chai to go with it. Fab treat for all .
April 11, 2020 at 8:35 pm
Thank you so much Preethi.
April 11, 2020 at 3:53 pm
Good to know that works too! I learn so much from you as well! Keep it up great post.
April 11, 2020 at 8:33 pm
Thank you so much.
April 12, 2020 at 11:36 am
you know mayuri, some pics stay in ur mind long after u seem them online.. ur bangalore buns pics is one such !! whenver I think of mangalore buns, I am sure to hop into ur site here.. picture perfect 🙂
April 12, 2020 at 5:09 pm
Thank you so much Kalyani. I’m so glad you like the pics.
April 12, 2020 at 2:36 pm
Mangalore buns looks very inviting with curry di, i tasted these buns many times but never tried at home. Now surely i am going to try it soon. Loved your A to Z Indian flat bread collection di, bookmarked it. I love to have these mangalore buns at tea time 😋.
April 12, 2020 at 5:06 pm
Thank you so much Aruna. Yes it was tough doing the A-Z collection but at the end I got to learn about so many different Indian flatbreads.
Batter Up With Sujata
April 16, 2020 at 7:38 pm
Heard about Mangalore buns but never tried. These banana puri looks so fluffy and delicious. Over ripe banana will give enough sweetness. And little more sugar and salt definitely made it yummy. Something like pua or gulgule with banana. But its little salty. I will surely try it sometime.
April 17, 2020 at 6:59 pm
Thanks Sujata, I’ve yet to try out gulgule or pua.
June 4, 2020 at 11:31 pm
Woow, just love those fluffy mangalore buns, let me make this for my tomorrow’s breakfast 🙂
June 5, 2020 at 11:20 pm
Thanks Waagmi and hope you enjoy them.