Bun poori or Mangalore buns is a dish as the name suggests prepared by Mangalore Konkani’s. But we too prepare this dish so I am sharing the recipe that I prepare at home. Bun poori gets its name because of the bun like texture it has when you split it open. It is a sweet dish which is soft. The dish can be prepared as a 4’0 clock snack and had along with tea/coffee.
No yeast, No baking soda and No baking powder method.
Ingredients
You need
- 1 cup maida
- 1 fully ripened banana (I have used ‘Palayamkodan’ banana. Can use ‘Nanjilipoovan’ also)
- 2 tbsp of curd
- 2 to 3 tbspn of sugar (Or as per your sweetness level)
- Water for kneading
- Oil for deep frying
- A pinch of salt
Method
Take 1 cup of maida into a wide mouth mixing bowl. Add the ripened banana cut into pieces. Add curd, sugar and a pinch of salt.
Add water little by little and knead it to a smooth and soft dough.
Keep the dough covered for 5 to 6 hours. This is for the dough to rise up. So if you prepare the dough in the morning by evening it will be ready.
Smear a plastic sheet with oil. Smear your hands also with oil. Once done pinch out small lemon size balls of the dough and spread it with your hands to small poori’s.
Repeat the procedure with rest of the dough.
In the mean time heat oil in a kadai for deep frying. Once the oil is hot gently slide down one poori or if you have a bigger kadai then you can fry 2 or 3 together. As the poori is getting cooked it will swell in the oil. Gently roast the other side by flipping. Roast both the sides. Once done drain excess oil using a kitchen towel or a strainer.
Repeat the procedure with rest of the poori’s.
Your Bun poori or Mangalore buns are ready to be served. Have it as such and if you are serving to children then serve it along with jam.
