Mangalore Buns Recipe – Easy Banana & Cumin Seed Poori

Last Updated on 2 months by Neha Deshmukh

Mangalore Buns Recipe – Easy Banana & Cumin Seed Poori

Hey everyone! If you’re anything like me, you love a good poori. But let’s be honest, sometimes you want something a little… different. That’s where these Mangalore Buns come in. They’re soft, slightly sweet, and have this amazing subtle cumin flavor that just makes them irresistible. I first made these for a Diwali get-together and they were a huge hit – everyone kept asking for the recipe! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These aren’t your average pooris. Mangalore Buns are a delightful blend of sweet and savory, with a wonderfully fluffy texture. They’re perfect for a quick breakfast, a satisfying snack, or even as part of a festive spread. Plus, the coconut chutney is the perfect accompaniment – it adds a lovely freshness that balances the richness of the buns.

Ingredients

Here’s what you’ll need to make these delicious Mangalore Buns:

• 1 cup All Purpose flour (about 120g)
• 1 no. ripe banana
• 1 tbsp Sugar
• 1.5 tbsp Curd (about 30ml)
• 0.5 tsp Salt
• 0.5 tsp Cumin seeds
• 0.25 tsp Baking soda
• Cooking oil for deep frying
• 0.5 cup Grated coconut (about 50g)
• 3-5 nos Green chillies
• 1 tbsp Fried gram dal (about 15g)
• 2 nos Garlic cloves

Ingredient Notes

Let’s talk ingredients for a sec!

• Bananas: Seriously, the riper the better! Those super spotty bananas are perfect – they add natural sweetness and help with the soft texture.
• Cumin Seeds: Don’t skip these! They give Mangalore Buns their signature flavor. A quick dry roast before adding them to the dough really boosts their aroma.
• Regional Significance: Mangalore Buns originate from the coastal region of Karnataka, India. They’re a popular breakfast and snack item, often enjoyed with chutney or sambar. They’re a little piece of South Indian culinary heritage!
• Curd (Yogurt): Use plain, unsweetened curd. If it’s a little too thick, you can whisk in a tablespoon of milk to loosen it up.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Mash those ripe bananas really well in a mixing bowl. You want them nice and smooth – no big chunks allowed!
2. Add the curd, sugar, salt, cumin seeds, and baking soda to the mashed bananas. Give it a good mix until everything is combined into a smooth paste.
3. Now, gradually add the all-purpose flour, mixing it in bit by bit. You’re aiming for a stiff dough – it shouldn’t be sticky. If it is, add a little extra curd, a teaspoon at a time. Don’t add water unless absolutely necessary!
4. Once you have a dough, cover it and let it ferment for 6-8 hours, or even overnight. This is crucial for that light and fluffy texture. I usually leave mine overnight, it just fits into my schedule better.
5. When the dough has fermented, gently knead it again. Divide it into lemon-sized balls and roll each one out into a thick disc – about 3-4 inches in diameter.
6. Heat up your cooking oil for deep frying. It should be hot enough that a tiny piece of dough sizzles immediately. Carefully slide each poori into the oil and fry until it puffs up and turns golden brown. Gently press down on the poori with a ladle to help it puff up evenly.

7. Remove the fried pooris and drain them on paper towels to get rid of any excess oil.

8. While the pooris are frying, let’s make the chutney! Blend the coconut, green chilies, tamarind, fried gram dal, garlic, and a little water together until you have a smooth, flavorful chutney.

9. Serve the hot Mangalore Buns immediately with the fresh coconut chutney. Trust me, it’s a match made in heaven!

Expert Tips

• Don’t Overknead: Overkneading can make the pooris tough. Gentle is key!
• Oil Temperature: Maintaining the right oil temperature is vital. Too cold, and the pooris will absorb too much oil. Too hot, and they’ll burn.
• Fermentation Time: Fermentation time will vary depending on the weather. In warmer climates, it will be faster.

Variations

• Vegan Adaptation: Substitute the curd with plant-based yogurt (like coconut or soy yogurt).
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. You might need to adjust the amount of liquid slightly. My friend, who’s gluten-free, swears by a blend with rice flour and tapioca starch.
• Spice Level Adjustment: If you’re not a fan of spice, reduce the number of green chilies in the chutney. Or, remove the seeds for a milder flavor.
• Festival Adaptations: These are often made during festivals like Ganesh Chaturthi and Diwali. They’re also a popular offering to guests.

Serving Suggestions

These are fantastic with a cup of hot chai! You can also serve them with sambar or any other South Indian chutney of your choice.

Storage Instructions

Mangalore Buns are best enjoyed fresh. However, you can store leftover pooris in an airtight container at room temperature for a day. The chutney can be stored in the refrigerator for up to 3 days.

FAQs

What makes Mangalore Buns different from other pooris?

The addition of bananas and cumin seeds is what sets these apart! It gives them a unique flavor and a softer texture.

Can I use overripe bananas for this recipe?

Absolutely! In fact, more ripe bananas are better. They add sweetness and help with the texture.

How can I achieve the perfect puff in the pooris?

Make sure the oil is hot enough and gently press down on the poori with a ladle while frying. Proper fermentation of the dough is also key.

Can the dough be fermented in a cooler environment?

Yes, but it will take longer. You can place the dough in a slightly warm place to speed up the fermentation process.

What is the best way to store leftover coconut chutney?

Store it in an airtight container in the refrigerator. It might thicken slightly, so you can add a little water to thin it out before serving.