Wheat mangalore buns, Banana buns, Banana puri

Wheat Mangalore buns/ Banana buns/ Banana puri is one such mildly sweet, soft, puffy, delicious and super easy to make breakfast/ snack popular in as the name goes MANGALORE. This banana puri/poori is traditionally prepared with banana and maida but to give it a variety / healthy twist tried making it with whole wheat/ Atta and it tasted exactly the same I should say.

Talking about tweak with wheat flour/ atta I have done few recipes like these:

This mangalore bun is our house favorite breakfast and is in the menu at least once a month, but really understand why I never posted this recipe?? So decided to post it today first the tweaked version. Though it is a simple recipe the dough requires resting time/ fermentation for long hours unlike the regular puri/ poori dough. Yes the fermentation/ rest time gives the banana poori that puffiness and softness.

So if you are planning to make this wheat mangalore bun for breakfast then prepare the dough in the night time, you can leave the dough outside, so if it is for snack prepare the dough in the morning which should yield in perfect pooris. Forgot to mention these Wheat Mangalore buns taste great with coconut chutney and sambar / tastes great just like that too. Also if you have overripe banana at home they work the best for this recipe, that time a little extra flour might be required to make stiff dough, so add it accordingly. The measurements mentioned below usually works for me and yields perfect poori so do try it and let me know your feedback. So let’s get to the making of wheat mangalore buns/ wheat banana bun.

Wheat mangalore buns, Banana buns, Banana puri

2021-05-26 22:33:40

Serves 4

Prep Time

8 hr

Cook Time

25 min

Total Time

8 hr 25 min

Prep Time

8 hr

Cook Time

25 min

Total Time

8 hr 25 min

Ingredients

1. Banana – 1(ripe)
2. Curd – 2 tbsp
3. Wheat flour – 1 ½ cups
4. Sugar – 2 to 3 tsp
5. Baking soda – ¼ tsp
6. Cumin seeds/ Jeera– ½ tsp
7. Salt – a pinch
8. Oil – 1 tbsp
9. Oil - for frying

Note

* 1 cup = 235 ml

Instructions

In a bowl add the peeled banana. Mash it well using a fork/ masher.
Now to the mashed banana add curd, oil, cumin seeds/ jeera, sugar and salt. Mix well until combined.
Now to the wet mixture add whole wheat flour/ atta, pinch of salt and baking soda. Mix well and knead the mixture into a stiff dough. No need to add water as the moisture from the mashed banana and curd will be enough to knead a stiff dough. If the dough is soft add extra wheat flour to get puri/poori like dough. Rest the dough for 6 hours or overnight.
After 6 or 8 hours, the dough will be stiff enough and little grey in color due to the mashed banana which is absolutely fine.
Now knead the dough once then pinch a golf ball sized dough and flatten it into a thick puri/poori (circle) with a rolling pin. Repeat the process till all the dough is complete.
Heat oil in a frying pan. Before frying puri/poori drop a tiny ball of dough in the hot oil if it comes up immediately then the oil is ready.
Put the flame in medium and slide one flattened dough in the hot oil. Press it the oil, this really helps the banana poori to puff like ballons. When it puffs flip it carefully and when done transfer it to a plate with paper towel to drain excess oil. Repeat the process till all the dough is fried. Serve it hot with chutney and sambar.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Wheat mangalore buns with step by step images

In a bowl add the peeled banana. Mash it well using a fork/ masher.
Now to the mashed banana add curd, oil, cumin seeds/ jeera, sugar and salt. Mix well until combined.
Now to the wet mixture add whole wheat flour/ atta, pinch of salt and baking soda. Mix well and knead the mixture into a stiff dough. No need to add water as the moisture from the mashed banana and curd will be enough to knead a stiff dough. If the dough us soft add extra wheat flour to get poori like dough. Rest the dough for 6 hours or overnight.
After 6 or 8 hours, the dough will be stiff enough and little grey in color due to the mashed banana which is absolutely fine. Now knead the dough once then pinch a golf ball sized dough and flatten it into a thick poori (circle) with a rolling pin. Repeat the process till all the dough is complete.
Heat oil in a frying pan. Before frying poori drop a tiny ball of dough in the hot oil if it comes up immediately then the oil is ready. Put the flame in medium and slide one flattened dough in the hot oil. Press it with the slotted spoon in the oil, this really helps the banana bun to puff like ballons. When it puffs flip it carefully and when done transfer it to a plate with paper towel to drain excess oil. Repeat the process till all the dough is fried. Serve it hot with chutney and sambar.