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Mangalore Banana Buns

Priti Shetty Naiga
60 minutes
Prep Time
30 minutes
Cook Time
3 People
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ABOUT Mangalore Banana Buns RECIPE

‘Banana Buns’ is a popular Breakfast/Snack item in the Mangalore and Udupi region of Karnataka, India. It’s basically a soft, sweet and fluffy banana poori. A perfect snack for breakfast / tea time. Mangalore banana buns are the perfect and delicious snack for the tea time. It is an authentic dish of the Mangalore region of Karnataka. Mangalore banana buns are also known as Mangalore buns and Banana buns. It is a mouthwatering and luscious dish prepared by ripe bananas and flour. You can find these banana buns in almost every restaurant of Mangalore as a breakfast item as well as tea time snack, but you can rarely see these unique banana buns outside the Mangalore. Mangalore banana buns are very light and fluffy just like the other buns and it will definitely give an amazing experience in each and every bite. You can easily prepare these banana buns at your home with the help of very few ingredients. Prepare the dough by adding mashed bananas, butter, salt, cumin, baking soda, sugar and plain flour. Make some small sized balls from this dough and fry them in oil. You can serve these Mangalore banana buns with coconut chutney or tomato ketchup. Try these banana buns at your weekend and get the best compliments from your family and friends.

Recipe Tags

  • Egg-free
  • Medium
  • Everyday
  • Karnataka
  • Frying
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 3

  1. 1 1/2 cup All Purpose flour (Maida)
  2. 1 large Ripe banana
  3. 1/4 cup yogurt (lil sour)
  4. 2 tbsp butter / Ghee
  5. 4-5 tbsp Castor sugar
  6. 1/2 tsp cumin seed
  7. 1/4th tsp Baking soda
  8. salt to taste
  9. oil to deep fry
  10. Extra flour for dusting


  1. Take a big plate/bowl to make the dough. Peel, slice and mash the bananas. Add castor sugar and stir well until the sugar has dissolved.
  2. Now add butter, cumin, baking soda, salt and plain flour and mix well.
  3. Add 1 tbsp yogurt at a time and combine the banana mixture to form a soft, sticky dough. Note: If your dough is too dry, then add more yogurt. And, if your dough is extra sticky then add few tbsp of plain flour to get a firm, soft dough.
  4. Grease your hand with little oil or butter and gently knead the dough for 2 minutes.
  5. Cover the dough with a damp cloth and let it rest for 6 to 7 hours. The dough would loosen upon fermentation and becomes elastic.
  6. Lightly knead the buns when you want to make the buns. Now make 8 to 10 lemon sized balls out of the dough. And by lightly dusting them roll into thick pooris / disks.
  7. Heat the oil for deep-frying. Once the oil is hot enough, lower the flame to medium.
  8. Fry the poori one at a time on medium flame. Once you drop the poori into the oil they will puff up nicely. Now just flip it over and keep the poori pressed under the oil for a minute so that they puff up more.
  9. Once the buns are cooked properly on both side and golden in colour. Remove it from the hot oil and transfer it to a plate lined with paper towel.
  10. You can serve these buns with some coconut chutney or any chicken / veg gravy or just on its own.

Reviews (2)  

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Jaya Jaya
Jaya Jaya   Jun-09-2017

I tried this dish for the first time and it came out really nice. Thank you for the recipe.

monika mitruka
monika mitruka   Jun-16-2016

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