Sieve
the two varieties of flour. Mix the red chili powder,
turmeric cumin seeds and salt into the flour. Mash the
bananas well with the sugar on a grinding-stone.
Add 1
tbsp of ghee to the flour and knead. Add the banana puree
and continue to knead until soft. Divide into small balsa
and roll out into the shape of a puri.
Heat
the ghee and deep fry puris on both sides until crisp and
brown, or fry with a little ghee on a tava on both sides
until brown.
