• Rip bananas, pureed – 2
  • Atta – 1 cup
  • Whole wheat – 1 cup
  • Cumin seeds – 1 1/2 tsp
  • Salt – 1 1/2tsp
  • Sugar – 1 tbsp
  • Cayenne – 3 pinches (or as desired)
  • Ghee for deep frying.


The trickiest part of this preparation is to make a stiff dough with the right amount of banana puree, so for a beginner, I”d advise to mix the dry ingredients first and then gradually add the puree.

The more experienced can adjust this recipe if they need more flour to match the amount of banana used.

Knead well and let sit for at least 20 minutes. Deep fry in ghee in a wok or suitable container.

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