Making of the dough
Peel and slice the bananas.
In a blender add in the bananas, salt, sugar, and curd.
Puree them all together into a fine paste.
In a wide bowl add in the flour and baking soda and give a quick mix.
Add in the pureed paste, ghee and make a soft but stiff dough.
You would not need any additional water to make the dough.
Once the dough is needed, cover it with a clean and damp muslin cloth or a clean kitchen towel.
Let this rest on the counter for 7-8 hours or overnight.
The dough would be elastic once it has rested enough, i.e. after the fermentation process.
Making of Buns.
Give the dough a good knead and divide it into equal size portions. Around 1 inch in diameter.
Heat oil in a large wok for deep frying.
In the meantime, roll out puris into a circular shape around 3 inches in diameter.
I use oil for rolling, one can use dry flour.
One can make a batch and keep it aside. Do not keep it one above the other but on the sides, else they might stick.
Check if the oil is hot, by dropping a tiny bit of dough into the oil. The oil is hot enough when the dropped, the dough comes up immediately.
Fry this on both sides until golden brown.
Serve it with Coconut Coriander Chutney or enjoy it as a tea time snack.