Goan Sweet Buns are breakfast dish made with dough that is fermented overnight. These are cumin flavoured and tastes excellent after fermentation.
These sweet buns are very popular in Goa and Mangalore. Similar pooris are made in Konkan region of Maharashtra. These are mildly sweet buns that are fermented. I adapted my recipe from here and I read that these are popular dish in the hotels and served for breakfast.
When I decided on making some breakfast dish from Goa, I actually first came across the side dishes that are very popular, served with baked buns. However, in due course of searching I landed in this site that talked about these fermented pooris that are also served with these Patal Bhajis.
Since it was a poori, it was so easy for me to decide on this. As much as possible, I short listed pooris as it was one of the easiest I could manage. So along with our regular poori breakfast I make these too.
I have already made Mangalore Buns and know it is prepared with banana and fermented. However, making it with just sugar and fermentation surely appealed to me.
We are starting our Week 4 of Thalis and Platters, this week it is going to be Breakfast dishes from different states, while it is going to be Street food from different cities. For day 1 of Breakfast Dishes, it is Goan Sweet Buns in the Goan Breakfast Thali
Thalis & Platters
Week 1 - Platters for Elders
Indo Chinese Platter for Day 1
Idli Platter for Day 2
Pakoda Platter for Day 3
Colourful Rangoli Food Thali for Day 4
Week 2 - Thalis featuring Non Veg Regional Cuisines - Non Veg Thali
Chicken Donne Biryani - Non Veg Thali 1 for Day 1
Raju gari Kodi Pulao - Non Veg Thali 2 for Day 2
Mutton Biryani - Non Veg Thali 3 for Day 3
Mutton Dum Biryani - Non Veg Thali 4 for Day 4
Fish Curry - Non Veg Thali 5 for Day 5
Prawns Curry - Non Veg Thali 5 for Day 6
Week 3 - Thalis featuring Indian Flatbreads
Banarasi Kachori aur Sabzi Thali for Day 1
Bengali Dhakai Paratha Nasta Thali for Day 2
Bihari Chana Dal Puri aur Sabji Nasta Thali for Day 3
Gujarati Dhebra aur Sabzi Thali for Day 4
Punjabi Amritsari Kulcha Thali for Day 5
Rajasthani Tikkar aur Sabzi Thali for Day 6
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Step by Step Pictures for making Sweet Buns 
Ingredients Used to make Goan Sweet Buns
They make these goan Buns with maida and sugar fermented overnight. The pooris are flavourful with cumin and tastes excellent with the enhanced flavour.
With 2 cups of flour, I got about 6 to 7 pooris of little bigger size.
How to make Goan Sweet Buns
Ingredients
- 2 cups All Purpose / Maida
- 3 tbsp Sugar powdered
- Water as required to knead
- 1/2 cup Cooking Oil
- 1 tsp Cumin Seeds
- Salt to taste
- 1/4 tsp Baking Soda
- 1/4 tsp Turmeric powder
- Cooking Oil for deep frying
Instructions
- In a wide bowl, take the flour, turmeric powder, sugar, salt and oil. Mix well
- Slowly add warm water to the bowl and knead to a soft dough.
- Cover well and let it ferment overnight or for atleast 8 hours.
- After fermentation, remove the cover and knead well.
- Divide into equal balls. Dust the balls and roll into 6 inch diameter.
- Heat a kadai with oil. When hot, slide the pooris and cook on both sides.
- Gently press on the top for the pooris to puff up.
- Once cooked on both sides, drain to a kitchen towel.
- Serve with side dish of your choice.
Vaishali says
These are beautifully puffed beauties ! The fermented pooris obviously will have a different taste. Also they would pair so well with channa.
Like that yellow hue and the spices going in there , let me give these pooris a try sometime .
Harini Rupanagudi says
Love the colorful buns and they have puffed out so well. Love it.
Srividhya says
Making poori with fermented batter sounds interesting. Does it absorb more oil Valli? This entire platter is amazing.
Renu says
Interesting poori and looks similar to Mangalore buns, but yes the main difference no bananas are here. The pooris look flavourful and have puffed up well.
NARMADHA says
Love the color of the poori and they have puffed up so perfectly. Lovely side dishes to enjoy as well. Do we need 1/2 cup of oil for the dough?
Srivalli says
I added approximately about 1/2 cup, maybe little less. Will update that in the notes..However, since it ferments overnight, the oil was almost absorbed.