Goan Banana Buns | Easy Buns Recipe | How to make Mangalore Buns?

Goan Banana Buns/Mangalore Buns Recipe with step-by-step photos and instructions.

What are Banana Buns?

Goan banana buns are moderately sweet, deep fried pooris or bread in Goan cuisine. These pooris are deep fried and not baked, contrary to the name ‘buns’. They are very much similar to pooris however, these buns have a hint of bananas and are slightly sweet.

They are also known as ‘Mangalorean Buns‘ in the south. It is a specialty of Mangalore, in Karnataka. They are made using mashed overripe bananas, maida (white flour), sugar, ghee, curd and jeera(cumin). This is a best way to use any overripe bananas. We eat a lot of bananas at home. Consequently, many times I end up making these tasty buns for breakfast. Use bananas with black spots or patches on the skin as shown.

Buns are eaten for breakfast or as a tea-time snack in the evening. They are served in local Goan restaurants with a ‘patal bhaji‘ (a white peas gravy) aka ‘buns bhaji‘. Buns are a very good breakfast option because you can prepare the dough overnight and just deep fry them in the morning. These buns can be packed for your kid’s tiffin. Moreover, they can be eaten on their own and do not need any side dish. In south, buns are served with coconut chutney. They also taste great with a cup of hot tea.

You can also substitute maida with wholewheat flour. However, maida gives perfect hotel-style buns. Curd and baking powder are used to leaven the dough (make it rise). Ghee added to buns dough yields a soft, crumbly and flaky texture to the dough. Finally, you can skip sugar altogether, if you are a diabetic. In addition, just add more curd while kneading the dough.

Tips to prepare perfect Goan banana buns

1. This recipe works great with overripe and soft bananas. Use bananas with black spots or patches on the skin.
2. Knead the dough without water. The sugar and curd provide sufficient moisture.
3. I prefer to knead the dough in a kadhai since it is easier and you won’t have flour flying on the counter-top. You can also use a big bowl.
4. The buns dough should ferment for minimum 3-4 hours and maximum 8 hours. After fermentation, the dough rises and increases slightly in volume. Depending on the weather and the climatic conditions of your place, this time may vary. Hence you can knead the dough overnight and prepare hot buns for breakfast.
5. If the dough is not leavened, consequently the buns will turn out hard and will not puff up (you will get flat pooris).
6. Do not be tempted to add more bananas as adding extra bananas to the given proportions will give you chewy or rubbery buns.
7. Use semi-solid curds for kneading the dough.
8. The pooris will not puff up if rolled out unevenly. Also, they should be thick (about 3-4 mm).
9. Oil should be sufficiently hot while frying. If you fry in mild/not-so-hot oil, buns will not puff and absorb a lot of oil.
10. Stick to the given measurements to get buns with right texture and taste.

How to prepare Goan banana buns?

1. Peel the bananas and chop into pieces.

2. Next you have to mash the bananas. You can do it in one of the ways shown below;

a) Mashing using a fork

Mash the bananas with sugar to a fine paste. There should be no lumps.

b) Pureeing in the mixie

Puree the bananas and sugar in the mixie to a fine paste. I use this method as it is quick and the pureed bananas blend well while kneading the dough.

3. Pour the puree in a vessel. Add the maida to it.

4. Add jeera (cumin seeds), crushed badishep/saunf (fennel seeds), baking powder and salt.

5. Add curd to the mixture.

6. Add melted ghee that is at room temperature. (Do not add hot ghee).

7. Combine everything well and knead the dough. The dough should be soft and pliable.

8. The dough will rise and increase in volume after 3-4 hours or more depending on the weather. I usually knead the dough at night and deep fry the buns in the morning.

9. Make medium sized balls and roll out the buns evenly. The pooris should be thick, about 3-4 mm. Heat oil. Slide the rolled poori in the oil.

10. Press the banana poori to puff it up.

11. Turn the bun over and fry the other side till golden. Drain the excess oil and remove with a perforated spoon.

12. Remove on paper napkins to absorb any excess oil. Serve with patal bhaji, tea, coffee, milk or enjoy it just plain.

Serving Suggestion : Dribble a teaspoon of ghee before serving. Really tastes great!

Notes

1. The dough can be refrigerated for 2-3 days. However, remove an hour before and let it come at room temperature before deep frying.
2. The buns have a shelf life of 24 hours. Hence, you can carry them with you while travelling.
3. You can substitute maida with wholewheat flour. However, maida will give you soft buns.
4. The recipe can be halved or doubled.