Mangalore Buns/ Mangalore Banana Poori.

Mangalore Buns are delicious spongy pooris prepared with sweet ripe Banana and Maida / APF, that turn out fluffy, sweet and soft. An iconic delicacy that is found in and around Mangalore City in Karnataka that can be served with chutney, dalitoy or enjoyed as it is …… Yumz ......

Every wondered how to use up overripe bananas, then here is a awesome recipe for you that is a sure hit with all be youngsters, kids or older people, all alike. These are deep fried poories that are available almost in all hotels in and around the city of Mangalore. Almost every household has their own version and recipe of the same. These pooris can be prepared both sweet and spicy. Spicy version will be followed soon. So keep an eye on this blog. Many more delicious and authentic recipes also will be posted as soon as they are out of my kitchen. Thanks to all my friends who give me so much support and send me messages reminding me of dishes that are needed to be post. With time rolling so fast it is really difficult to keep up with the pace of preparing and posting. Though I would like to do much more, I am hard pressed for time and other commitments, which keep me on my toes all the time. Do prepare this awesome poori, enjoy them and do send me a feed back.

Ingredients :

Maida/All purpose flour : As per requirement say 2-3 cups approximate. 

Overripe Bananas : 3 if ellaichi (small one’s) or 2 medium sized if any other variety.

Sour Curds : 1 cup

Sugar : 4-5 tbsp

Salt : ½ tsp

Cumin Seeds / Jeera : 1 tblsp 

Pepper : 1 tblsp coarsely crushed

Cardamom : ¼ tsp

Baking Soda: 1 tsp

Refined Oil : for deep frying

In a large flat bowl add in the sour curds, bananas, sugar, salt, cooking soda and mix to a smooth mixture. The sugar should get dissolved properly. Now add in cardamom powder, coarsely crushed pepper powder, Jeera and mix well.

Now the liquid batter is ready. To this mixture add in enough of maida say about 2 cups and mix well to form a smooth elastic dough. If the dough is still sticky add in some more maida and knead well. The dough should be smooth, soft and elastic in its consistency. The amount of maida to be added really depends upon the mixture prepared with curds and banana as the curds one adds in may have less/more content of water in it. So also the texture of the banana. So do not add in the maida at one go as you may end up adding in more. As you bind the dough you will be aware if it needs in more maida depending upon its stickiness. Once you get a smooth dough that does not stick to your hands rub the dough all over with 1 tblsp of oil (any edible oil will do), cover with a lid and keep it away overnight or for about 8 hours. 

Next morning, knead the dough well again and divide them into golf sized balls. Keep them ready. Now roll them out into thick poori after dusting them with some maida, taking care to see that they are thicker than the normal poori we make. At least ¼ inch in thickness. 

Meanwhile heat a thick bottomed kadai with plenty of oil for deep frying. When the oil comes to smoking point, lower the heat to medium and wait for 4-5 minutes before you add in the pooris. Take care to see that the oil is not too hot or else the poori will cook from outside but not from within, as they are thicker in texture. Now add in a rolled out poori and allow it to sizzle for few seconds before you press it with little pressure with a slotted ladle. This pressure applied helps the poori in fluffing up properly. Once slightly browned, flip over and let the top side get cooked till golden brown. Then once again overturn the poori and allow it to be golden on the first side too. Remove on an absorbent paper for the excess oil to drain off. Continue with the remaining rolled out pooris in similar way. If the kadai used is large in size or if you are using flat bottomed frying pan you can add in 3-4 poories at a time for frying. 

** Note :

** Addition of sugar is upto individual taste. You can add or decrease as per your liking.

** Roll out the poori 3-4 only at a time and deep fry them side by side later on. If you roll out in one go, the top surface of the rolled puri dries up and may not get puffed on properly. 

** The size of the poori and the thickness also once again depends upon individual liking, I make it medium sized. You can roll out a little bit larger too. Also so make it a little bit more thicker say about 1/3 inch …. So do try out a few and then continue as per your liking. 

** Oil should be just hot enough for deep frying and not smoking point. Remember the porries are rolled out thick and they should get cooked from within too. Very hot oil will brown the poories immediately and not cook them from within.