Mangalore Buns

Managalore Buns and Goli Baje are the two ever popular snacks of Mangalore. Every Mangalorean out there would agree with me that these two snacks are so addictive, that you can never stop at one or two. I have earlier shared the recipe of Goli Baje in this blog.  Today I am here with Managalore Buns.

Mangalore Buns, also known as banana buns  is an iconic breakfast and tea time snack of Mangalore. Unlike its name, it is nowhere close to buns, but are more like puris.  The buns are made using maida (refined flour), over ripe bananas and are flavoured with cumin seeds. These are generally served with spicy coconut chutney, but tastes great even without any accompaniment. Here’s the recipe :


1 overripe banana (kela)
a cup of refined flour (maida)
2 tbsp sugar (cheeni)
1 tsp cumin seeds (jeera)
a tbsp of curds (dahi)
¼ tsp baking soda
A pinch of salt (namak)
1 tsp oil (tel)
Oil for deep frying

Mangalore Buns


  • In a mixing bowl, mash the banana.
  • Add sugar, curds, cumin seeds, baking soda, salt and mix well.
  • Add maida and knead to a stiff dough.
  • Add oil and knead for a few seconds.
  • Cover and keep aside for 7 to 8 hours or overnight for fermentation. 
  • After 8 hours, knead the dough again for a few seconds.
  • Take a small portion of the dough and roll into medium sized puris.
  • The puris should be a little thick.
  • Heat sufficient oil in a pan.
  • Drop the puri into the hot oil and fry.
  • Keep turning  the puri in the oil so that it is evenly fried from all sides.
  • Likewise, make puris with rest of the dough.
  • Serve hot with coconut chutney or you can simply serve these buns with tea or coffee.


  • The moisture from bananas and curds is enough to knead the dough. There is no need to add water while kneading the  dough.
  • Instead of maida, these buns can be made using wholewheat flour too.





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