| • | Combine the banana pulp with the maida, milk and add just little water to knead into a dough. |
| • | Divide dough into 4 portions. |
| • | Roll each portion into a thick chapatti with a rolling pin. |
| • | Now lavishly spread ghee on the chapatti and cut into half inch broad long strip. |
| • | Carefully pick up each strip and twist gently. |
| • | The strip in the centre of the chapatti which are long in length should be cut into 2 halves and then twisted. |
| • | Either dip-dash fry these strips in hot oil till golden and crispy, or bake these in a preheated oven at 180-C for 12-15 minutes or until light brown in color. |
