First mash the banana. I used some over ripen banana I had. Use a whisk to mash it.
Add curd, cooking soda, sugar, salt, cumin seeds to it. Mix well
Top it with maida and knead to smooth dough. No water Add enough flour as needed. I used my bread machine to knead, but you can do with hands.
Oil the surface of the dough. Keep aside for 8 hours or over night.
After fermentation, grease your hands or sprinkle some flour. give it a knead again, Divide into equal sized balls.
Dust well and roll out to thick puri.
Heat oil and deep fry the puris. Once you slide to hot oil, put the flame to medium.
Keep it immersed by gently using the ladle. This way it puffs up and rises up.
Flip and cook the same way to perfect puffing. Drain in paper towels and repeat to finish all banana poori.