By Shreya Sarpal
December 25, 2025
Mangalore buns are soft, mildly sweet banana pooris from the coastal region of Karnataka. Their fluffy texture comes from fermented dough made with ripe bananas and curd. They’re enjoyed as a breakfast or tea-time dish, usually served with coconut chutney.
2 medium ripe bananas, mashed 2 cups all-purpose flour 2–3 tbsp sugar ¼ cup curd ¼ tsp baking soda ½ tsp cumin seeds ¼ tsp salt Oil for frying
Combine mashed bananas, sugar, curd, cumin seeds, and salt in a bowl and mix until smooth.
Add the flour and baking soda gradually, then knead to form a soft, slightly sticky dough.
Cover and rest the dough for 4-6 hours to allow fermentation and puffiness.
Divide into small portions and roll each one into a slightly thick poori, dusting with flour as needed.
Heat oil on a medium flame and deep-fry each poori until it puffs up and turns golden brown on both sides.