Peel and chop banana.
Add it along with sugar in a mixer jar and grind it to a smooth paste.
In a bowl take flour, salt, baking soda, cardamom powder and cumin seeds.
Add curd and banana puree and knead the dough.
If you feel that the dough is dry, add a tablespoon of curd extra.
When all the ingredients are incorporated, add oil and knead well.
Cover and set aside for 4-5 hours.
Punch the dough and divide into 6-7 equal portions.
Heat oil.
Roll each dough ball into a thick disc ( thicker than the poori disc)
Deep fry each disc in hot oil until puffy and golden on both sides. The poori puffs up only if the oil is hot. Medium hot oil will not puff the pooris. So wait until it gets really hot.
Serve with coconut chutney.
