A couple of months back, we went on a trip to Udupi. It was something we had been planning for a long time,more that a decade, but somehow the plans never materialized. As they say – He calls you to visit Him only when He thinks is the right time! So the right time came and we eagerly made plans and booked the tickets and arranged for a place to stay.

The journey started and proceeded without any hitch and after visiting the famous Krishna Temple in Udupi  we wanted to visit some other temples around Udupi.We hired a taxi and started our trip.The driver who was also the owner of the taxi became so friendly that within a few hours it looked liked we have been friends for a long time!

We started the journey quite early and by 7.30am we were hungry. The kids got fidgety and kept asking for something to eat. Noticing that, the driver stopped beside a small hotel.


The food blogger in me jumped into action,camera in hand. I surveyed the menu card and ordered all those that were specific to Mangalore / Karnataka cuisine. For each dish that I pointed out ,I received a look and the message that we were there quite early and all the dishes I asked for were only served for dinner!

Feeling dejected and hunger taking over my senses, I  halfheartedly ordered a plate of idli and began to eat. Noticing my reaction, the owner who was sitting at the cash counter near our table, went into the kitchen and came back with a broad smile on his face and his hands held a plate of a large brown poori.

I usually don’t prefer fried foods during travel since he was so kind to bring it to me, I accepted it. Maybe he noticed the puzzled / confused look on my face for he said- ‘Madam this is Mangalore buns. Try it. Its a sample of our cuisine’.

I need not say how thrilled I was! I wondered why it was not on the menu card. Maybe this is such a common dish that people knew it was available at any time.What ever the reason, I took a bite and was transported into a world of new tastes and textures.

The Mangalore buns were served with potato Kurma, a creamy gravy that complimented the slightly sweet buns.

After the meal ended, I packed a couple of these buns in spite of knowing these are deep fried.I could not stop taking a bite all through the ride and by the time we reached the destination the pack was empty!

I have seen this dish posted on so many blogs right from the time I started blogging. But it is now that the time has been right for me to make and post this as a part of Srivalli’s Indian Cooking Challenge



I used:
Adapted fromThe Chef and her Kitchen

All purpose flour / maida- 1 cup
Ripe banana -1
Powdered sugar- 1 tablespoon
Sour curd-2 tablespoons
Cooking soda- 1/8 teaspoon
Salt- to taste
Oil-1 tablespoon

Oil to deep fry

Mash the banana with a fork.Add sugar and mix well. Keep aside.

Take the  flour in a bowl and add soda, salt ,yogurt,salt and half of the banana puree.Start kneading it to a smooth dough. If it is too dry add more banana puree.Do not add water to knead. In the final stage add oil and knead to a smooth dough.Cover the bowl and keep aside for atleast 4-5 hours.

After the resting time, divide the dough into 6 parts and roll out into slightly thick poori. It should not be too thin or too thick.
Heat oil for deep frying. When it is hot, gently slide a poori into the oil and after a few seconds press the centre of the poori with a slotted ladle. IT will puff up immediately. Turn over and fry till golden brown. Remove from the oil and repeat it for the remaining dough.

Serve with Sambar/ coconut chutney / Aloo kurma….

Note:

  • These buns taste great after a while. So make a few extra to have with your coffee / tea later in the day.
  • I used Morris variety banana which was over ripe. Hence mashed it with a fork. If using a regular/ just rope banana, roughly chop it and blend along with sugar in a mixie/ blender.
  • I made this twice in the same day .One was for eveing snacks where I prepared the dough in the morning and let it rest till Lil Angel came home from school .She totally loved it and wanted it for breakfast as well.So made another batch of dough at night and put it in the fridge. In the morning,I left the dough on the counter top for an hour before frying them. Both the times, it tasted great.
  • Since the banana was too sweet I added just 1 tablespoon of sugar. Increase / adjust to suit your taste but remember that it should not be overly sweet.
  • To get the right texture, the dough must be let to sit for at least 4-5 hours.
  • If the dough does not come together even after adding puree and yogurt, add more yogurt .Do not add water.
  • Do not add the banana puree in one go.Add half first and then little by little. If the dough gets very sticky because of the excess liquid, add a little flour.

Bon Appetit…

7 thoughts on “Mangalore Buns | Sweet Banana Poori”

  1. So nice to read about your adventure PJ…mangalore buns are looking so good..and yes we enjoyed it…guess we need to look for such dishes that are so common to the local that it's not on the menu card, yet new to a stranger…

  2. we all are alike aren't we , soon we will be hated and banned from restaurants or warned that come only to eat not to smell, taste and sniff on food and the recipes :), glad he made your day though and your own version looks nice too, loved the props around , and am now realising you have plenty of these cuties

  3. That is a lovely food story PJ. Thanks to the restaurant owner, we got to try an authentic Mangalore dish right at home. Your last click is tempting me try these buns again 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected !!