Explore the flavors of Mangalorean cuisine with Banana Puri, a unique and tasty variation of the classic puri. Learn how to reuse overripe bananas and create a delicious dough infused with yogurt and spices. Discover the specialty of Mangalorean cuisine and explore other mouthwatering recipes too.

About Recipe:

Banana Puri is a popular dish hailing from Mangalorean cuisine, known for its vibrant flavors and use of local ingredients. In this recipe, ripe bananas are mashed and combined with yogurt, wheat flour, spices, and ghee to create a soft and pliable dough. The puris are rolled out and fried until golden brown and puffed up. Enjoy these flavorful puris with your favorite sabzi or chutney for a satisfying meal.

How to Reuse Overripe Bananas:

1. Banana Bread: Make moist and delicious banana bread by mashing the overripe bananas and incorporating them into a bread batter. Add nuts or chocolate chips for extra flavor.
2. Smoothies: Blend overripe bananas with milk or yogurt and your choice of fruits for a creamy and nutritious smoothie.
3. Pancakes or Waffles: Mash the bananas and add them to pancake or waffle batter for a sweet and fluffy breakfast treat.
4. Ice Cream or Nice Cream: Freeze the overripe bananas and blend them with a little milk or cream to create a creamy and natural banana ice cream or nice cream.
5. Banana Oatmeal Cookies: Mash the bananas and mix them with oats, nuts, and sweeteners to create healthy and delicious cookies.
6. Quick and Easy Recipe: Mash ripe bananas, mix with yogurt, wheat flour, spices, and ghee to form a soft dough. Rest the dough, roll out into thicker puris, and fry until golden brown. Serve hot with your favorite sabzi.

Should We Eat Ripe Bananas or reuse them in the Cooking Process?

Both options are viable, and it depends on personal preference and the ripeness of the bananas. Here's a breakdown:

• Eating Ripe Bananas: Ripe bananas are sweet and have a softer texture, making them a delicious and nutritious snack. They are rich in natural sugars and provide instant energy. Ripe bananas are also easier to digest compared to unripe ones. They can be enjoyed as is, added to smoothies, used in baking recipes like banana bread or muffins, or sliced over oatmeal or yogurt.

• Reusing Ripe Bananas in Cooking: If you have overripe bananas that you don't prefer to eat as is, you can incorporate them into various recipes. Overripe bananas are excellent for baking as they add moisture and natural sweetness to the dishes. They can be used to make banana bread, pancakes, muffins, cookies, or even ice cream. Reusing ripe bananas in cooking helps reduce waste and allows you to enjoy their flavor in different forms.

Ultimately, it comes down to personal preference and the condition of the bananas. If you enjoy the taste and texture of ripe bananas, they can be consumed as a healthy snack. On the other hand, if you have overripe bananas that may not be appealing to eat on their own, repurposing them in cooking can be a great way to utilize their flavors and nutritional benefits.

Specialty of Mangalorean Cuisine: 

Mangalorean cuisine is known for its rich flavors, coastal influence, and use of aromatic spices. It showcases a unique blend of flavors from South Indian, Konkani, and Portuguese cuisines. Seafood dishes like Mangalorean fish curry and prawn sukka are popular specialties, along with unique vegetarian dishes like gassi and kori rotti.

Other Mangalorean Recipes You Can Try:

1. Mangalorean Fish Curry: Enjoy the authentic flavors of Mangalore with a spicy and tangy fish curry made with coconut, tamarind, and aromatic spices.
2. Neer Dosa: Try the soft and lacy rice crepes called neer dosa, served with coconut chutney or chicken curry for a delicious meal.
3. Mangalore Buns: Savor the sweet and fluffy Mangalore buns, made with ripe bananas, flour, and spices, perfect for breakfast or tea time.
4. Ghee Roast: Indulge in the fiery and flavorful ghee roast, a popular dish made with roasted spices and chicken, prawns, or paneer.
5. Patrode: Experience the unique flavors of patrode, steamed colocasia leaves stuffed with a spiced rice and lentil mixture, served with coconut chutney.

Note: Mangalorean cuisine offers a wide range of vegetarian and non-vegetarian dishes, each with its own distinct flavors and preparations.

Recipe Card

Banana Puri - A Delicious Twist to the Classic Indian Puri

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Category

Main Course

Servings

7

Prep Time

2 hours

Cook Time

10 minutes

Calories

170

Soft and flavorful puris made with ripe bananas, yogurt, and aromatic spices, perfect for a delightful breakfast or snack.

Author:

Nikita

Ingredients

• Ripe bananas: 3 
• Yogurt: ¼ cup
• Black pepper: 1 tsp
• Crushed jeera: 1 tsp
• Sugar: 3-4 tbsp
• Ghee: 2-3 tsp
• Salt: ½ tsp
• Baking soda: ½ tsp
• Oil: for frying

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Directions

1. The preparation starts by mixing the dough for the puris. In a large stainless steel tesla add the peeled bananas and mash them using a fork.

2. Add the yogurt, wheat flour, black pepper, crushed jeera, sugar, ghee, salt and baking soda into the bowl as well. Start mixing and kneading them using a silicone spatula.
3. Keep on kneading till a soft and supple dough is formed. Grease it with a little ghee and cover it with a damp towel to rest for a couple of hours.
4. Once rested, divide the dough into equal portioned balls and roll them out using a rolling pin and dusting with atta. Roll it thicker than the usual puri.

5. Heat the frying oil in a Select stainless steel kadai and slide in the rolled out puri with the excess dry flour removed. Fry it using a perforated spatula, with lightly dabbing it from the top to puff it up.

6. Keep splashing it with oil and for the top until golden brown and cooked and then take it out of the oil. Serve them hot with your

Recipe Video

Recipe Note

This recipe is different from the usual puri. It tastes slightly sweeter, mixed with a savoury hint and is best accompanied with a spicy gravy of some sort. It's one way to use the leftover bananas.Adjust the sugar quantity according to the sweetness of the bananas. You can also add a pinch of cardamom powder for an aromatic twist.