Wednesday, 6 July 2016

Mangalore Buns !

Mangalore Buns or Banana Pooris is a popular dish from the state of Karnataka, and specific to Managalore. I have tasted it first time in my Office canteen and I was not even aware what went in that dish too. They used to serve with Coconut Chutney, though I prefer eating them as such or with tea.
I generally make it for breakfast typically on weekends, and make the dough the previous night and allow it to rest.
Working in Bangalore actually gave me oppurtunity to taste a lot of delicious dishes from Karnataka cuisine. Few other dishes that I love making are the Udupi Sambar, Vaangi bath (Brinjal Rice) and the Bisi Bele Bath


  • 2 ripe Bananas
  • 2 cups whole wheat flour  (can use Maida too)
  • 2 tbsp sugar
  • 1 to 2 tbsp yogurt
  • a pinch of baking soda
  • 1/2 tsp Cumin Powder
  • a pinch of nutmeg powder (optional)
  • 1/2 tsp Salt
  • oil to deep fry

  • Choose ripe bananas, chop and mash them along with sugar with a potato masher or just blend them together in a mixie.

  • Add salt,sugar, nutmeg powder, cumin powder, baking soda, yogurt and the flour and mix.

  • Do not add any water as the mashed banana and yogurt itself will help in kneading the dough. 
  • Dont worry if its a little sticky. just cover with a cling film and rest it for 4 - 5 hours minimum or overnight (in fridge).

  • After the resting period, knead the dough once again and then make into small balls.
  • sprinkle some flour on the work surface and roll them into small thick discs, just like we do for pooris.
  • Heat oil in a kadai, and carefully place the poori in it.

  • It will puff up nicely and float on the oil, flip and cook for few seconds until it turns nice golden brown, and them remove from oil and place on a kitchen towel to absorb excess oil. 

  • Serve with coconut chutney or sambar. Or even with the classic potato masala served with pooris. 
  • It tastes sweet due to the bananas  and sugar and can be eaten as such too. Adjust sugar as per the sweetness of bananas.
  • When kneading dough, apply oil in your hands as the dough will be very sticky.
  • After fermenting, if you still feel the dough is very sticky and you will not be able to roll out to pooris, then add some more flour and knead again.
  • The dough can be left outsode for maximum four hours, if you want to keep it overnight then better to refrigerate them.
  • Add yogurt only a spoon at the beginning and only if needed more to knead add the second spoon of yogurt.
  • I used wholewheat flour, you can use maida (plain flour) or even half and half wheat and plain flour.

With Love,

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