Peel bananas and squeeze it in to paste in a vessel. Do not attempt to grind bananas instead use your hand and make smooth banana paste. Add salt, cumin seeds, yoghurt, sugar, baking soda and mix it well so that sugar gets dissolved in it.

Now add maida spoon by spoon as the maida gets absorbed by the paste and you will obtain pliable dough like chapati/puri. The dough should be of consistency as shown in below picture.

Keep it aside for 4 to 5 hours so that the dough gets fermented. If possible you can keep it overnight.

Once the fermented maida dough is ready, make small balls (golf ball sized) from the maida dough and roll out each one in to small puri using chapati roll. The rolled out puri shaped dough should be thick, do not roll it out too thin. The thickness should be twice as that of puri.

Heat oil in a frying pan and deep fry the rolled out buns dough.Fry out until buns turns brown in color both sides.

Now Mangalore Buns/Banana puris are ready to be served with chutney. These can also be consumed without chutney.

If you feel the consistency of the dough is thin, not possible to roll then add some more maida.

Depending on the banana quality it may absorb more all purpose flour.

3 to 4 hours of fermentation of dough is recommended, do not skip the hours. The buns may not be soft and spongy in that case.

While rolling you can use the lid of any bottle to mark perfect round shaped buns.

They taste awesome with vegetable sagu too.