Buns Puri Recipe (Mangalore Buns Recipe)


Buns Puri is a soft and sweet puri primarily made of overripe bananas, flour, cumin, sugar, and salt. Learn how to make this delicious recipe with detailed step-by-step photos.

If you have overripe bananas and wondering whether to dispose of them, Step back! I have a wonderful recipe that would do justice to your overripe bananas and is worth it.

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Buns puri kept on a white plate along with a bowl of coconut chutney

What is Buns Puri?

Buns Puri/ Mangalore Buns and Banana Buns are different names for this dish. It is a soft and sweet puri made with overripe bananas, flour, cumin, sugar, and salt.

It originated from Udupi, Mangalore region of Karnataka (India).

The recipe was an attempt to save the overripe bananas from disposing of by a couple of chefs in Udupi, which led to this beautiful recipe named after the city of Mangalore, known as “Mangalore buns.”

Buns puri kept on a white plate along with a bowl of coconut chutney

The people of Mangalore usually do this recipe as a tea-time snack and relish it with a cup of hot piping masala chai or coffee.

Usually, you can have these buns on their own as it is filled with the goddess of bananas, or alternatively, they can be served with coconut chutney or veg sagu.

Tips to Make delicious Buns Puri

1. Use overripe bananas as raw bananas might change the taste and lengthen the fermentation process.

2. Buns Puri tastes best when served hot.

3. Traditional recipe uses all-purpose flour. However, feel free to switch to whole wheat flour for the health-conscious like me, as it tastes equally good.

4. Preparing this recipe requires a little bit of planning and time as the fermentation process takes around 4-5 hours, depending on the climate.

If you live in a cold climate, I’d suggest placing the dough in a warm place or an oven.

5. This recipe does not need water for the dough as the bananas and curd leave enough water to knead the dough. Avoid putting water; otherwise, the dough will be runny. 

6. Remember, the dough has bananas in it, do not keep them out for more than 4-5 hours as it will rot.

For cold countries, max 10 hours at room temperature. If further fermentation is required, leave the dough in the fridge.

7. Please feel free to use coconut sugar as I did in my recipe for my sugar-conscious buddies.

8. Remember, overripe bananas are generally sweeter than the normal ones, so add sugar sparingly.

Ingredients needed for Buns Puri

1. 03 small size ripe bananas or 02 medium-size

2. 02 tbsp sugar or coconut sugar 

3. 01 tsp whole cumin seeds (jeera)

4. ½ tsp salt or kosher salt or pink Himalayan salt

5. A pinch of baking soda (sodium bicarbonate)

6. 02 tbsp curd or greek yogurt.

7. 03 cups whole wheat flour. ( If the curd is a little runny, you might need a little more dough, use accordingly.

Cooking Instructions

1. Firstly, take three peeled bananas in a large bowl. (The bananas here are small; hence I took three of them.)

three bananas kept in a glass bowl

2. Add 2 tbsp coconut sugar, and mash them using a potato masher or a fork until smooth.

three bananas kept in a glass bowl and coconut sugar being added
mashing the bananas and coconut sugar in a glass bowl
mashed puree of banana and coconut sugar

3. After it is converted into a smooth paste, add 1 tsp cumin seeds, ½ tsp salt, 2 tbsp curd, and a pinch of baking soda, and mix it well with the help of a spoon.

mashed puree of banana and coconut sugar along with cumin seeds, salt and yogurt

4. Start adding the whole wheat flour one tablespoon at a time to incorporate it well. Keep adding the flour and mixing until it turns into a soft and smooth dough.

puree in a bowl and whole wheat flour being added

5. Grease the dough with a tsp of oil, cover with a cling wrap, and place it at room temperature for 4 hours, or you may keep it in the fridge overnight.

dough kept in  a glass bowl
dough wrapped in a cling wrap in a glass bowl

6. Knead the dough gently the following day and divide it into small parts.

dough in a glass bowl
small sections of dough

7. Heat the oil in a Kadai or a wok.

kadai full of oil

8. Meanwhile, dust the work surface with a bit of flour, and roll out the puris in a circular shape, equivalent to the size of a donut.

Dust off the excess flour and Make sure the puris are rolled thick (You can also prepare a batch of rolled puris and keep it aside, Take care not to place the rolled puris one above the other as they might stick).

rolling dough on a brown surface

9. Check if the oil is hot by dropping a tiny bit of dough. If the dough comes up steadily, the oil is hot enough.

hot oil in a kadai

10. Start dropping the puris in the oil one at a time and flip and fry the puris on both sides until it’s golden brown.

bun puri being dropped in a kadai
bun puri frying in a kadadi with oil

11. Once it’s fried, remove it with a mesh spoon and place it on an absorbent paper towel as it helps to absorb the excess oil from the bun puris.

bun puri in a strainer on top of the kadai
tissue lined plate

12. Serve hot bun puris along with coconut chutney and a cup of hot chai.

Recipe card-

Buns Puri / Mangalore Buns Recipe.

SLICES OF LIME
Buns Puri is a soft and sweet puri made of mashed bananas, flour, sugar, cumin and salt.
Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Course Breakfast
Cuisine Indian
Servings 3

Ingredients
  

  • 3 small bananas or 2 medium-sized bananas
  • 1 tsp cumin seeds
  • ½ tsp salt
  • 2 tbsp curd
  • a pinch of baking soda
  • 3 cup whole wheat flour
  • 1 tsp oil for greasing the dough
  • oil for frying

Instructions
 

  • Take 3 small peeled bananas in a large bowl, Add 2 tbsp coocnut sugar and mash them using a potato masher until its smooth.
  • Then add 1 tsp cumin seeds, ½ tsp salt, 2 tsp curd, a pinch of baking soda and mix it well with the help of a spoon.
  • Start adding the whole wheat flour bit by bit and start folding the dough until it turns soft and smooth.
  • Grease the dough with 1 tsp of oil, cover with a cling wrap and place at room temperature for 05 hours, or preferably overnight in the fridge.
  • Knead the dough gently the following day and divide it into small parts.
  • Heat oil in a kadai or pan
  • Meanwhile dust the worksurface with a little bit of flour and roll out the puris in small circular shape, equivalent to the size of a donut. (make sure the puris are thick)
  • Check if the oil is hot enough by dropping a tiny bit of dough in the oil, if the dough rises up steadily, the oil is hot enough.
  • Start dropping one puri at a time in the kadhai and fry them on both sides until golden brown.
  • Once fried, remove with a slotted spoon and place it an absorbent paper towel.
  • Repeat the same procedure for the entire dough.
  • Serve the yummy bun puris with a cup of hot masala chai.
Keyword Buns Puri Recipe, Mangalore Buns Recipe