Buns is a famous snack in south and North canara of Karnataka.This can be had for breakfasts or as an evening snack. Great for carrying while travelling as it does not spoil for 2-3 days and also can be had without any accompaniment. Though the traditional way is to prepare it with maida, Now a days due to raising health awareness people are switching to healthier alternatives and even in this recipe maida can be replaced with atta/wheat flour.
I had been seeing this since many months in various food groups so decided to update my recipe and share both the versions.
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Ingredients:-
- 3-4 ripe bananas (CHECK NOTES)
- Maida / whole wheat flour .. as required + for dusting
- 3-4 tbsp. of curds
- Salt to taste
- Sugar 2tbsp(add more if you prefer more sweet)
- Tsp of cumin seeds(jeera)
- 2-3 tbsp. of ghee/butter
- 2 tsp of soda
- Oil as required for deep frying
Method:-
- In a wide bowl mash the bananas.. add curds, salt, sugar, zeera seeds, ghee / butter and let it stand for 10-15 minutes or till the sugar melts.
- Once the sugar melts ..mix well and check for salt and sweetness and add more if required.
- Add soda and stir gently…now keep on adding Maida or wheat flour( whatever flour you are using) little by little and form a soft pliable dough. Take care not to add any water.
- The dough will look like shown above
- Store this in an air tight container or a steel dabba with a tight lid and leave it overnight or for at least 8 hours.
- Next morning or after eight hours pinch small balls and roll thick but small puris out of them.
- Serve them hot immediately or at room temperature or carry it along. It tastes delicious anyway. Can be served with chutney or any spicy accompaniments like kurma .
Notes:-
- Can use any ripe bananas like robusta, elaichi, cavendish even if they are over ripe and blackened .
- The first picture is of buns made with maida.
- The pictorial is of buns prepared with atta /wheat flour.
- Cannot give exact measurement of flour as it depends on the bananas used .so add accordingly and little by little. Take care not to add even a single drop of water.
- I usually avoid adding too sour curds ..if your curds are too sour can mix it with a bit of milk.
- I usually prepare the dough at night in summers or in the evening itself in winters … so that it gets enough rest time.
- Leftover dough can be stored in air tight container and refrigerated for minimum 2-3 days .
- You can also prepare the dough using mix of both maida and wheat flour. .Though I have not tried it yet.