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Mangalore Buns

By: Archana Kitchen
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 4
Time to Prepare: 1 hr


2 cups whole wheat flour
1 large overripe banana
3 tablespoons sugar
1/8 teaspoon baking soda
2 tablespoons curds/yogurt
1/2 teaspoon jeera or cumin seeds
A pinch of salt
Oil for frying


To begin making the Mangalore Buns Recipe, in a large bowl, mash the bananas till they are smooth.

Add flour, sugar, curds, jeera, baking soda and salt to the banana puree and begin to knead it together.

Keep kneading until the ingredients mix together to form a firm but sticky dough. If the dough is too sticky, add a tablespoon or two of flour and knead until it comes together.

Cover the bowl and let the dough rest at room temperature for 2-3 hours or refrigerate it overnight.

When ready to prepare the Mangalore Buns, divide the dough into small round balls about the size of small lemons.

Roll out each ball into the shape of puris, using a rolling pin.

Place a kadai on the heat, add enough oil to it for deep frying and allow it to warm up.

When the oil is warm enough, slide the rolled out Mangalore Buns in one at a time, frying them gently on a medium heat, until golden brown on both sides.

Remove with a slotted spoon and place on absorbent paper to drain. Serve hot along with tea or coffee.


Mangalore Buns Recipe is a sweet, fluffy puri made using the pulp of bananas kneaded into the puri dough. These puffed, deep-fried delights are a popular tea time snack in Udupi and Mangalore, where they are also called “buns” because of their spongy and fluffy texture that is similar to bread. These Mangalore Buns use whole wheat flour, and are best made using slightly over-ripe bananas. A sprinkling of jeera or cumin seeds gives a break form the sweet flavour, making it a delightful tea time snack. Serve these with hot tea or coffee for an energising evening treat.

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