Banana buns or sweet poori

Sweet banana pooris or mangalore banana buns as they are known is a recipe from mangalore in Karnataka. The banana pooris or buns recipe is easy and simple to make. The dough has to be kept for about 3 to 4 hours at room temperature. I generally prepare the dough in the night and usually these buns are made with maida.

I make these mangalore buns both with whole wheat flour/ atta or all purpose flour/maida or half-half of both. The buns made with whole wheat flour taste good and have a texture similar to a poori. the buns made with all purpose flour also taste good and have a soft fluffy texture from within.

The recipe also works well with over ripe bananas. The amount of sugar can be adjusted as per taste and the sweetness of the bananas. If you have ripe bananas at home then you can also think of making eggless banana bread and banana chocolate cake.

These sweet banana pooris can be had as a breakfast or even as a snack. They make a delicious breakfast. Generally we have them plain with the morning tea. But you can have them with some milk or even coconut chutney if you like.

Step by step banana pooris or mangalore banana buns recipe:

1. In a mixing bowl, take the chopped banana and sugar. The sugar helps in the mashing of the bananas very well. You can also just puree the bananas in a blender and then add sugar. The bananas have to be mashed well.

2. The banana puree is ready

3. Add whole wheat flour/atta, yogurt, salt, baking soda, ghee/oil and cumin powder. first add 1 tbsp yogurt and knead. if the dough looks dry then only add more 1 tbsp yogurt more and continue to knead.

4. Mix and then knead into a dough. the dough will be slightly sticky. so while kneading you can apply some ghee/oil in your hands and knead. if the dough becomes very sticky, then add some whole wheat flour and sugar accordingly. the quantity of yogurt required depends on the type and quality of flour. i used 2 tbsp yogurt to knead the dough.

5. Keep the dough covered in a bowl for 3 to 4 hours at room temperature or refrigerate the dough overnight or for 7 to 8 hours.

6. Lightly knead the dough the next morning or after you have kept it for 3 to 4 hours.

7. Take small to medium sized balls from the dough. Dust the rolling board with flour and roll into round pooris with medium thickness. don’t make the pooris thin.

8. Shake off the excess flour from the rolled poori and slid each poori into medium hot oil and fry the pooris till they are puffed and golden. Take care that the poori does not break, otherwise it absorbs oil.

9. Remove the banana buns/pooris with a slotted spoon and drain on paper napkins to remove excess oil.

10. Serve the banana buns, hot or warm plain or with milk or a cup of tea of coffee.