Peel and mash the banana.
Except the oil mix together all ingredients in a bowl.
Keep cover for half an hour.
Heat 2 cups of oil in wok. Drop one tablespoon of batter, 3–4 at a time.
Fry till golden for approximately 2–3 minutes over low heat.
Straining oil remove pithas and keep on an absorbent paper.
Serve at breakfast or tea.
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