Mangalore buns recipe

Recipe Categories: Breakfast Dishes










Buns is a popular breakfast and tea time snack in Udupi-Mangalore region. Buns are sweet, soft fluffy puri’s made using banana. Usually, served with a spicy coconut chutney and sambar, but they also taste great without any accompaniment.

Preparation time – 10 min

Fermentation time – 5 to 6 hours

Cooking time – 15 min

Serves – 4

Ingredients –

To prepare dough –



All purpose flour – 2 cup

Banana – 1 big (ripe)

Curds – 1 cup (beaten)

Gram flour – 2 tbs

Cumin – 1 tsp

Sugar – 1/4 cup (adjust to your taste)

Salt – 3/4 tsp

Cooking soda – 3/4 tsp

Oil – 1 tsp(to knead)

Other ingredients –

Oil for deep frying

All purpose flour for dusting

Method –

To prepare dough –

Peel the banana, add it to a bowl and mash it to a paste.


Add sugar, salt and cooking soda, combine together. Add all purpose flour, beaten curd, gram flour mix it to prepare a dough add little water, knead it to a chapati dough consistency. Finally add a tsp of oil and knead it well. Set aside for 5- 6 hrs, cover and keep aside.


After 5-6 hrs once again knead the dough, Make tiny lemon sized balls of the dough, roll it out a little using flour to dust. Don’t flatten the balls too much, roll it them quite thicker than chapati.


Heat up the oil for deep frying, test if the oil is rolling hot by dropping a small piece of dough. If the dough emerges on top of the oil, that means the oil’s hot enough. Lower the flame to medium heat. If the oil’s not heated up yet, wait for another 3-4 minutes.


Dust the excess flour off the rolled puri’s and fry them one by one on medium flame. As soon as you drop the poori into the oil they puff up beautifully, flip them over, keep them pressed under the oil for few seconds, that helps the puri puff up more.


Once they are cooked on both the sides and are golden brown, remove the poori from the hot oil and place it in a bowl lined with paper towel.


Serve these yummy, soft, fluffy buns  with coconut chutney, sambar. They also taste great with potato bhaji or kurma.

Buns taste great while they are both hot or cold and can be stored for a day.

Tips –

If your planning to have buns for breakfast then prepare the dough for the previous night. If your planning to have buns for tea time then get the dough ready in the morning. The dough needs a resting time of  7-8 hours at room temperature.

Adjust the amount of sugar you add according to your taste. The more sugar you add, the darker your buns will turn out to be on deep frying.

You can make buns using wheat flour as well which is more healthy

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