As the name says, Mangalore Buns, is popular in Udupi/Mangalore either as breakfast or teatime snack. Buns are soft, fluffy, sweet puris made using bananas. So they are also called Banana Pooris. As it is little sweetish, it is consumed with spicy item like chutney, sambar, pickle.
Traditionally Buns are prepared using Maida/APF but I have shown you the recipe with Atta/Godhi Hittu
Atta / Godhi Hittu 1 cup
Jeera 1/4 tsp
Sugar 2 tsp
Sweet Banana (ripened) 2 nos.
Curds 2 tsp
Baking Soda 1/4 tsp (optional – i have not used)
Salt to Taste
Oil for frying
In a bowl take ripened banana and sugar mash it. Add Atta/Godhi Hittu, jeera, baking soda – (optional), curds, salt to taste and mix well. If necessary add little water to make a tight dough.
Cover the dough with wet cloth or in an air tight container and keep aside for 4-5 hrs to ferment.
After 4-5 hrs gentlly knead the dough and cut into small balls to make pooris.
Keep oil in a pan for heat.
With the help of a rolling pin make pooris. It should be thicker than regular pooris.
Deep fry in hot oil.
Turn the Mangalore Buns/sweet puri to equally cook on both sides.
Remove from oil.
Now Mangalore Buns are ready to eat. Serve with Coconut Chutney, Sambar, pickle.
Mangalore Buns/Sweet Pooris tastes when cooled also. You can consume along with milk.
You can add a pinch of cooking soda while mixing to a dough. I have not used. You can mix the dough at night and keep in the fridge overnight and remove it in the morning for 3-4hrs OR prepare dough in the morning and make Buns in the evening tea time/snack time.