How to make Bun Poori -
Yummy sweet pooris for an interesting breakfast or lunch
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour, Powdered sugar (पिसी हुई चीनी)
Cuisine : Karnataka
Course : Snacks and Starters
For more recipes related to Bun Poori checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Potato Lollipop - SK Khazana Creamy Chicken and Veg Pizza Chicken Keema Pakora Uttappam Sandwich
Bun Poori Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 2-2.30 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Bun Poori Recipe
Refined flour 1 cup
Powdered sugar 1/4 cup
Yogurt 1/4 cup
Ripe banana 1
Warm melted ghee 3 tablespoons
Salt to taste
Baking powder 1/4 teaspoon
Roasted cumin powder 1 teaspoon
Oil to deep fry
Method
Step 1
Take powdered sugar in a mixing bowl, add yogurt and whisk till the sugar dissolves completely. Peel the banana, add it to the yogurt mixture, mash it and mix well.
Step 2
Add refined flour, melted ghee, salt, baking powder and roasted cumin powder, mix well and knead into medium soft dough. Cover with a moist muslin cloth and set aside for 2 hours.
Step 3
Divide dough into equal portions and shape them into balls. Dust each ball with a little dry flour and roll out into puris.
Step 4
Heat sufficient oil in a kadai, gently slide in each puri and deep-fry, on medium heat, till golden. Drain on absorbent paper.
Step 5
Transfer puris into a serving bread basket and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
