I am not all that fond of robusta bananas. But if I am unable to find their tastier cousins, I do buy them knowing that most of them are going to remain untouched on my table, going slowly from green to yellow to brown and finally to the waste bin. On one such occasion, when the bananas were reaching the end of their lifetime on my dining table, my mother (who hates wasting food like all the wise ladies around the world), decided to convert them into bondas. And they disappeared like crazy!
What you need:
2½ ripe robusta bananas
1 cup plain flour
1/4 cup sugar (adjust according to sweetness of bananas)
2 pinches soda powder
Oil, to deep fry
Mash the bananas with a fork. Mix in all the ingredients except oil till well combined and let it rest for half an hour.
Heat oil in a wok over a medium - high flame. Drop in tablespoon by tablespoon of the banana mixture, without overcrowding the pan. When one side is brown, turn over and brown the other side. Remove with a slotted spoon and serve hot.
You can optionally mix coconut slices fried in ghee and sesame seeds in the banana mixture just before frying.