Mash the bananas along with the sugar in a bowl. Riper the bananas, the easier to mash. To this add the wheat flour, salt, baking soda, jeera (lightly crushed) and mix it well using a fork.
Add the yogurt and roll into dough. Generously rub ghee on both your hands and fold in the dough once again. Keep it covered for at least two hours or refrigerate it overnight. In case you refrigerate, make sure that you keep it out for at least two hours before you make it.
Make balls out of the dough. Roll it out using a rolling pin using the flour when required so that it doesn’t stick. Avoid overusing the flour as it leads formation of residue in the oil.
In a skillet heat the oil. Once the oil is hot, slowly slip in the rolled out sheet one at a time. Using a spoon, keep splashing oil onto the top as it rises.
Ensure that the flame is on medium. Flip over to the other side once it is uniformly brown in colour. Once both the sides are done. Transfer this to a tissue paper so that the excess oil seeps onto it.
Serve hot with coconut chutney.
By Ria Samuel