Mangalore Buns- Kele Ki Poori

Recipe by
Total Time:
6.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 2 cups - Maida/All-purpose flour
  • 1 - Ripe Banana
  • 1/2 cup - Yoghurt
  • 3 tbsp - Sugar
  • 1.5 tsp - Cumin seeds/ Jeera
  • Baking soda - A pinch
  • 2-3 tsp - Oil
  • Salt to taste
  • Oil to Deep Fried
  • Flour to dust, if required

How to Make Mangalore Buns- Kele Ki Poori

  • In a bowl mix maida, sugar, salt, cumin seeds and mashed banana.
  • Add yoghurt and start to knead well till you get a very soft dough.
  • Add 3 tsp oil and again knead till it becomes non-sticky.
  • Then let it rest for 5-6 hours to ferment.
  • In a wok, heat oil. Grease your palm and pinch out a ball off the dough.
  • Flatten it a little to form a thick disc.
  • Drop in to hot oil and Deep Fried.
  • Mildly press the top of the buns when frying. That way they puff up.
  • Fry on either sides and transfer them to kitchen towel to remove excess oil.