Authentic Mangalore Buns Recipe (Soft Sweet Banana Puri)
Mangalore buns are one of those humble snacks that quietly steal the show, and they are having a real moment online as coastal Karnataka cafes and food reels put the spotlight on Udupi-Mangalore tiffin classics. Despite the name, these are not fluffy bakery buns at all. They are soft, mildly sweet deep-fried puris made from overripe bananas, and they puff up golden and pillowy with a gentle banana fragrance and a whisper of cumin. Bite into one and the outside is lightly crisp while the inside stays cloud-soft. They are the kind of thing you make when the fruit bowl has a few bananas nobody wants to eat, and they turn that into the best possible tea-time treat.
About This Dish
The dish comes from the Udupi-Mangalore belt on the coast of Karnataka, a region famous for its vegetarian tiffin culture and its clever, thrifty home cooking. Traditionally called balehannu buns in Kannada, they were a way to use up bananas that had gone soft and spotty. The mashed fruit is worked into a maida dough with curd and a pinch of baking soda, then left to rest for several hours so it relaxes and lightens. That overnight rest is the secret that separates a proper Mangalore bun from an ordinary fried puri.
Ingredient Notes
The ingredient list is short and forgiving. Overripe bananas are non-negotiable; the softer and more spotted they are, the sweeter and more tender the buns will be. Curd, or plain yogurt, adds a slight tang and works with the baking soda to soften the dough, so you never need to add water. Cumin seeds are the classic touch that keeps the buns from tasting too plain-sweet, and a little sugar rounds everything out. All-purpose flour, known as maida, gives the buns their characteristic soft chew, though some cooks use part whole wheat for a heartier version. For frying, coconut oil is the coastal Karnataka choice and lends a subtle regional aroma.
Method And Tips
The technique that matters most is the rest and the roll. Knead the dough without any water, using only the moisture from the banana and curd, then let it sit covered for six to eight hours so it becomes supple. When you roll the buns, keep them a touch thicker than a normal poori, since thickness is what lets them puff and stay soft inside. Fry over steady medium heat, and gently press each bun with the back of a slotted spoon while spooning hot oil over the top to coax it into puffing. If your oil is too hot the buns brown before cooking through, so patience with the flame pays off.
Serving Suggestions
Serve Mangalore buns warm, straight from the pan, with a bowl of coconut chutney, vegetable saagu, or a simple potato kurma. They are equally happy on their own alongside a cup of filter coffee or masala chai as an evening snack. Make a batch once and they may well become your favorite way to rescue a bunch of overripe bananas.
Recipe
Mangalore Buns (Sweet Banana Puri)
Soft, fluffy deep-fried puris made from mashed overripe bananas, curd, sugar, and a touch of cumin. A classic Udupi-Mangalore tea-time snack that puffs golden and stays pillowy inside.
- Prep
- 15min
- Cook
- 20min
- Total
- 35min
- Servings
- 12servings
- Calories
- 135kcal
Ingredients
- For the dough
- 2 medium ripe bananas, overripe with black spots
- 3 tbsp sugar
- 1/4 cup plain yogurt (curd)
- 1 tsp cumin seeds
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 cups all-purpose flour (maida), plus more for dusting
- For frying
- 3 cups coconut oil
Instructions
- 1 Peel the overripe bananas and place them in a large mixing bowl with the sugar. Mash together with a fork until you have a smooth, lump-free paste. Very ripe bananas mash easily and give the buns their signature sweetness.
- 2 Add the yogurt, cumin seeds, baking soda, and salt to the mashed banana and stir until evenly combined.
- 3 Add the flour a little at a time and bring everything together into a dough. Knead for about 5 minutes into a smooth, slightly sticky dough. Do not add any water; the banana and yogurt provide all the moisture. Add a spoon more flour only if it is too wet to handle.
- 4 Smear the surface of the dough with a little coconut oil, cover the bowl, and let it rest in a warm spot for 6 to 8 hours or overnight. This rest softens the dough and helps the buns puff and stay fluffy.
- 5 After resting, knead the dough lightly for a minute. Divide it into 12 equal balls and keep them covered with a kitchen towel so they do not dry out.
- 6 Dust a ball with flour and roll it into a round about 4 inches wide and slightly thicker than a regular poori. Thicker rounds puff better and stay soft inside. Roll out a few at a time as you fry.
- 7 Heat the coconut oil in a deep pan over medium heat. To test, drop in a small pinch of dough; it should rise to the surface steadily without browning too fast.
- 8 Gently slide one rolled bun into the hot oil. Using the back of a slotted spoon, lightly press it down and splash oil over the top so it puffs up. Once it puffs and the underside turns golden, flip and fry the other side until golden brown.
- 9 Remove with a slotted spoon and drain on paper towels. Fry the remaining buns the same way, adjusting the heat so they cook through without darkening too quickly. Serve warm.
Notes
- The dough needs a 6 to 8 hour rest, so plan to mix it the night before you want to fry the buns.
- Use the ripest bananas you can find; spotty, soft bananas give the best flavor and softest texture.
- Keep the oil at a steady medium heat. Too hot and the buns brown before cooking through; too low and they soak up oil.
- Serve with coconut chutney, vegetable saagu, or a simple potato kurma, though they are just as good on their own with chai.
