mangalore sweet bun recipe /Konkani buns/banana puri

mangalore sweet bun recipe /Konkani buns/banana puri

mangalore sweet bun recipe /Konkani buns/banana puriMy whole one life would not be enough to learn about countless number of cuisines around the world in detail!this sense of longing is same for all the foodies like me.Mangalore is one part of South-canara or Dakshin Kannada and this time when exploring South-Canara I fixed to try the so-called Mangalore sweet bun recipe or otherwise it is also called as banana puri’s.These Mangalore buns are really new to me they turned out to be awesome spongy and chewy buns it’s not like actual buns but looks and feel are like actual tea buns.mangalore sweet bun recipe /Konkani buns/banana puriI cut out the shapes with bottle lid to make it small for the sake that it have to be served as tea time snack!needless to say that it will also be easy to eat.While adding sugar it’s always your own will to add either more or less!I have added a little bit higher because I have served it as a tea time snack but for breakfast you will be serving with a spicy chutney so no need to add more sugar.Its a yet another solution to use up left over ripe bananas and the dough made can be kept in a fridge for two days it won’t spoil much.Enjoy making awesome puri’s with it.

mangalore sweet bun recipe /Konkani buns/banana puri

INGREDIENTS:

All purpose flour /maida – 2 cups
Curd/yogurt – 3 tbsp
Sugar – 5-6 tbsp
Baking soda – 1/2 tsp
Cumin seeds/jeera powder – 3/4 tsp(optional)
Pepper powder (optional) – 1/2 tsp
Oil for frying
Over ripe bananan’s – 11/2(big one)

METHOD:

1.Add baking soda to two cups of all-purpose flour mix well.
2.In a mixer jar add over ripe banana’s,sugar,curd,cumin powder and pepper powder.
3.Grind well to a smooth consistency.
4.Add this to maida mix and form a nice dough.
5.Now close and allow to ferment for 6-7 hours or over night.
6.Then heat kadai with oil.
7.Roll a small part with a rolling-pin by smearing oil if it is sticky.
8.Make a thick roll and cut out with a round lid.
9.Fry these in medium hot oil till nicely cooked on both sides.
10.Take out in a tissue and serve.

 

mangalore sweet bun recipe /Konkani buns/banana puri

Prep Time: 7 hours

Total Time: 7 hours, 25 minutes

mangalore sweet bun recipe /Konkani buns/banana puri

Ingredients

  • All purpose flour /maida - 2 cups
  • Curd/yogurt - 3 tbsp
  • Sugar - 5-6 tbsp
  • Baking soda - 1/2 tsp
  • Cumin seeds/jeera powder - 3/4 tsp(optional)
  • Pepper powder (optional) - 1/2 tsp
  • Oil for frying
  • Over ripe bananan's - 11/2(big one)

Instructions

  1. Add baking soda to two cups of all-purpose flour mix well.
  2. In a mixer jar add over ripe banana's,sugar,curd,cumin powder and pepper powder.
  3. Grind well to a smooth consistency.
  4. Add this to maida mix and form a nice dough.
  5. Now close and allow to ferment for 6-7 hours or over night.
  6. Then heat kadai with oil.
  7. Roll a small part with a rolling pin by smearing oil if it is sticky.
  8. Make a thick roll and cut out with a round lid.
  9. Fry these in medium hot oil till nicely cooked on both sides.
  10. Take out in a tissue and serve

Notes

I have made it as small puris but you can make it as usual puri size but should be rolled out thick. Little ghee can be added to the dough while kneading itself and its very flavorful. Adding cumin and pepper powder are optional but it will taste nice when added. You can mix half and half of maida with wheat flour or all wheat flour alone. Sweetness can be more or less depending upon your need. I made it little sweeter and served it as a snack. If you are making for breakfast add less sugar as it will be served with some side dish.

 

Check out :Uppu huli dosa from uduipi cuisine

culinary hoppers

OTHER SOUTH CANARA RECIPES FROM MY FRIENDS:

Shuba – Pineapple menaski

Shaobana – Udupi tomato saaru

Piyali – Appe payasa and vangi bath with bendekkai

Padma –Khus-Khus kheer,Neer dosa and uppu huli dosa

Anu – Methi seeds thambli

Parvathy – Gole bajje

Swati – Udupi karela curry

Jayashree – Sweet potato kheer

Poornima – Wheat haalbaimanni,Ginger tambli  and chayote-squash-majjige

 

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15 thoughts on “mangalore sweet bun recipe /Konkani buns/banana puri

  1. dear Vani, I couldn’t agree more with you! No number of posts will be sufficient to try out all the different cuisines, different regions have to offer. I had the same feeling. This cuisine was an enjoyable one, again as you have mentioned.
    The banana pooris look fab, asking to be grabbed and gobbled up! Not a surprise when it’s from an expert cook like you 🙂
    I have cooked the Mangalore buns in the past with somph(fennel seeds) instead of cumin and was much loved. I must try your version too with a guaranteed fab result :):) Thanks for sharing.

  2. They look just fabulous, all puffed up with a gooey chewy soft centre. You have made them so perfectly dear. Was looking at the clicks without blinking my eyes. Truly delighted to learn this delightful dish from you. Thank you.

  3. These are just fabulous Vani .. I love mangalore buns they are so delicious and these look perfect . Looks like I need to make this soon

  4. Anu just spoke my mind…This was the eaxct feeling I too had while exploring this cuisine…you are right vani..one life wouldn’t be sufficient…Perfectly made buns…so fluffy…Loved it 🙂

  5. I am a big fan of Konkani Cuisine. My mouth is already watering looking at the mangalore buns. One life time might be insufficient to explore our rich food culture Vani. Thanks for this great recipe.

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