Saturday, 20 July 2013

Mangalore Buns/Kele ki Poori

Mangalore Buns, not sure why it is named so, a common breakfast or an evening snack of coastal area of Mangalore in Karnataka is Mangalore Buns. It is served along with chutney or sambar and tastes super delicious. It looks like a puffed poori. It is dark coloured due to use of sugar and banana. Sugar content tends to caramelize offering a bright brownish colour to the Mangalore Buns.In north India people even call them as kele ki poori. Golibaje/Mangalore bajji is yet another delight of Mangalore. Both are close to the heart of people belonging to that place. When I happened to go through my blog I didn't find Mangalore Buns though I often prepare them at home.Being from that place basically, I wanted that up on my blog.So today evening I tried my hands yet again on them. Usually made from all purpose flour/maida. Nowadays people who are health conscious tend to prepare Mangalore Buns from wheat flour too. The real taste may not be there but the other purpose of preparing them at home could be achieved. Here I share the authentic way of preparing Mangalore Buns.

Maida/All purpose flour-2 cups
Ripe Banana-1
Yogurt-1/2 cup
Sugar-3 tbsp.
Cumin seeds/Jeera-1 1/2 tsp
Baking soda-a pinch
Oil- 2-3 tsp
Salt to taste
Oil to deep fry
Flour to dust if required

  1. In a bowl mix maida, sugar, salt, cumin seeds, mashed banana.
  2. Add yogurt and start to knead well till you get a very soft pliable dough.
  3. Add 3 tsp oil and again knead till it becomes non sticky and then let it rest for 5-6 hours to ferment.
  4. In a wok, heat oil. Grease your palm and pinch out a ball off the dough and dust it if needed and using your palm just flatten it little to form a thick disc little thicker than poori discs.
  5. Drop to hot oil and fry it the same way as you fry normal pooris.
  6. Mildly press the top of the buns when it is frying, that way they puff up well.
  7. Fry on either sides and transfer them to kitchen towel to remove excess oil.
  8. Enjoy these Mangalore buns with cilantro coconut chutney.
  1. I used Chiquita banana that I get here, you can use mysore banana or yelakki banana whichever is available.
  2. Be careful while kneading the dough, if yogurt is watery then add as required while preparing dough.
  3. Do not use any water. Liquid content from yogurt and mashed ripe banana is just enough to prepare the dough.
  4. Fermentation is very much required. You could try making it instant by making use of yeast also.
  Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Sending this to Meal in 30 minutes @ Enveetu Kitchen by CupoNation, Fast ! Fresh !  Simple !  @ Cookingwithsapana,Guru’s Cooking Giveaway Kids Special ’13,Birthday special event , cooking with love cousins,Cook Yellow event

Sending this to Gujarati zaika

No comments:

Post a Comment