Mangalore Buns (Banana Puri)
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The first time I tasted Mangalore Buns was way back during college days. These were served as an evening snack. Once out of college I had completely forgotten about it till a college friend mentioned about it in our chat. The realisation that I had all the ingredients stocked up triggered my urge to try it out. After all, some snack had to be put on table when D was back from school. You can very well guess my happiness when I saw all the buns disappear from the plate in no time 🙂
Usually all purpose flour is used for making these buns. While some use half wheat flour and half all purpose flour, I chose to use only wheat flour. The dough for these buns require a resting time of at least 3-4 hours. So I would suggest that you try making this only if you have enough time in hand.
| Cook Time | 240 minutes |
| Servings |
serving
|
- 1 cup Flour - (or more)
- 1 Banana Ripe
- pinch Salt - a
- 1/4 teaspoon Baking soda
- 3 tablespoons Curd
- 1 teaspoon Butter Ghee Clarified /
- 3 tablespoons Sugar
Ingredients
|
|
- Take the flour, salt, baking soda, ghee, sugar and curd in a bowl.
- Blitz the banana in a blender to a smooth paste.
- Add this to the flour mix.
- Apply a bit of ghee in your hand.
- Knead the flour mix till you get a slightly sticky dough.
- If the dough is too sticky, you may add more flour.
- Keep the dough covered with a wet cloth, at room temperature for 3-4 hours. Alternately you could refrigerate overnight.
- Take small balls off the dough and roll out to small discs of 3 " diameter.
- Heat oil for deep frying.
- When the oil is hot, carefully drop each disc and fry till they puff up and turn brown on either side.
- Serve Hot.
Awesome must try it
Awesome must try it
which banana is to be used. is it robusta or the small variety (elakki)
which banana is to be used. is it robusta or the small variety (elakki)
The one I used is robusta
The one I used is robusta
Nice post..
Nice post..
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