Buns, Goan Puffed Puris

Buns are sweet banana puris. A very popular snack in almost all hotels in Goa. It is served for breakfast or as an evening snack

Buns, Goan Puffed Puris

Buns, Goan Puffed Puris

Recipe by Ushakal GroupCourse: Breakfast, SnacksCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 1 banana, big size

  • ¾ cup sugar

  • ½ curd

  • 1.5 cup maida + for dusting

  • 1 tsp salt

  • 1 tsp jeera

  • ¾ tsp baking soda

  • 2 tbsp ghee

  • Oil to deep fry


  • In a bowl mash deskinned banana and add in salt, ghee, curd, backing soda, sugar and mix properly.
  • Now add in maida little by little and keep mixing. Stop adding maida once it gets dough consistency . Do not use water to mix the dough.
  • Apply a tsp ghee on top of dough, cover and rest for 6 – 8 hrs. Best is to keep it for overnight and use the dough next day to make buns.
  • Next day morning knead the dough and make small balls of the dough.
  • Roll each dough ball into a puri shape using flour and deep fry the rounds in oil on medium flame till buns turn golden brown on both sides.
  • Serve buns with coconut chutney.


  • Although you can use any banana, try overripe banana, because it helps to give nice sweet and flavor. We used all-purpose flour to make this Puri; you can also replace it with wheat flour or half-half of both. The buns made with whole wheat flour taste good and have a texture similar to a poori. The buns made with all-purpose flour also taste good and have a soft fluffy texture from within. Keep the dough for at least 6 – 8 hours. If you are planning to make it for breakfast, knead the dough and keep it for overnight. Letting the dough ferment a little will help the Puri to be soft and puff well. The dough will be sticky so dust it with flour properly before start rolling to avoid sticking to the rolling board. Make sure to roll the Puri without any cracks so that it will puff properly. You can also add a tsp of ghee while kneading a dough, it gives unique flavor and taste.

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