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Healthy Kids Snack - Mangalore Banana Buns

Jan-25-2017
Antara Navin
255 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Healthy Kids Snack - Mangalore Banana Buns RECIPE

Mangalore Banana Buns are sweet banana pooris and it is very easy and simple to make. Kids love fried foods and this is prefect healthy way to hide nutrients of bananas in the pooris. This recipe works best with ripe bananas, and the amount of sugar can be adjusted as per taste and the sweetness of bananas. Once prepared, the banana pooris can be stored in an air tight container and it lasts for 2-3 days. It is a perfect snack or breakfast and though traditionally, it is served with coconut chutney in Udupi, you can enjoy it with milk or tea, also goes well with any dry vegetable curry.

Recipe Tags

  • Veg
  • Easy
  • Kids Recipes
  • Karnataka
  • Frying
  • Snacks
  • Healthy

Ingredients Serving: 4

  1. 1 large bananas, over ripened
  2. 1 cup whole wheat flour(you may also use maida or all purpose flour)
  3. 1/4 cup all purpose flour
  4. 1.5 tbsp of sugar or adjust as required
  5. 1/4 tsp Baking Soda
  6. 1.5 tbsp yogurt or curd
  7. 1/2 tsp cumin seeds
  8. pinch of salt or as per taste
  9. 2 teaspoon vegetable oil for dough
  10. Vegetable oil for deep frying

Instructions

  1. Peel the bananas and mash it in a medium size bowl using a fork. You may also puree it in a mixer or hand blender.If using a blender, puree the bananas at low speed. Do not blend too much in mixer, else the mixture will become watery. It's nice to have small chunks of bananas in the mixture.
  2. Sieve the all purpose flour, whole wheat flour(if using)and baking soda into a medium size mixing bowl. This helps the flour to be lighter and aerated. Combine all the dry ingredients ( except curd, oil and mashed bananas into a medium size mixing bowl. Whisk it so that all the ingredients are distributed uniformly in the flour.
  3. Now, add the mashed banana and curd into the dry flour mixture. Knead lightly for 7-8 minutes. The mixture will be bit sticky and grainy. Add 2 teaspoon of oil at the end and knead gently into a smooth, soft dough. Do not add water.
  4. Add a teaspoon of vegetable or refined oil into an air tight container. Coat the dough well with the oil, cover the container with an air-tight lid, or clingfilm and keep it aside in a warm place overnight or atleast for 4 hours.
  5. When the dough is fermented, it will soft and smooth. Knead once again lightly to knock out any air.
  6. Apply some oil on your palms, divide the dough into small balls and roll to poori size or small circular discs on a lightly floured surface.
  7. Make sure to keep the banana pooris slightly thick than normal pooris.
  8. Finally, take a deep heavy bottomed pan. Add sufficient oil and deep fry the Mangalore banana buns , until the banana buns turn golden brown in color both sides.
  9. Drain the Mangalore banana buns over any absorbent material or kitchen towel to remove excess oil.
  10. Lastly, serve the mangalore buns or banana puris hot with chutney or saagu. You can also have them plain with milk or tea. Store them in an air tight container for later use. It generally remains fresh for 2-3 days.

Reviews (3)  

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Antara Navin
Jul-27-2017
Antara Navin   Jul-27-2017

Hi Geethanjali. M really sorry that you did not have success. So I am updating my recipe with step-by-step pics to help you in every step. Kneading the dough is a bit of work as it will be initially sticky but keep on kneading and apply oil at the end, then it forms a smooth soft dough. I would really like if you tried the recipe again and let me know how it turned out. Please read the recipe again before trying out. I make this a lot as I learnt from my mother-in-law.

Geethanjali K R
Jul-26-2017
Geethanjali K R   Jul-26-2017

I found it very very challenging to cook using ripe bananas. It was nearly impossible to make the sticky dough into flat round shapes. I also had to use double extra amount of flour to handle the dough

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