First, let us prepare the filling. Heat a small saucepan, put the ghee and allow it to heat.

Once heated, add the cashews and raisins and do till raisins get puffed.

Immediately, add the coconut, sugar and cardamom and stir properly till roasted. The crispiness is totally upto you. If you want it really crispy, you can fry longer but then I prefer to keep the coconut biting raw, so I don't roast for too long.

Switch off and allow to cool.

For WAY 1, make the dough by putting the flour and salt and adding sufficient lukewarm water for making a stiff dough. It shouldn't be sticky, or else it would drink too much oil.

Once kneaded, put oil on your hands and knead the dough again very well. Keep aside for 10 minutes.

For WAY 2, add water enough to the flour and salt to make it nice and pasty. It will feel like glue. Set aside.

Make two lenght-wise slits on the bananas, like a plus shape, ensuring that the sides are in tact.

Fill in carefully with the coconut mixture, ensuring that the sides don't get broken.

For WAY 1, divide the dough into two, roll it like you would do for a chapathi. Put the plaintain into it and wrap it. Tightly press the sides and the edges to ensure that it does not open up. Repeat this for the next plaintain as well.

Heat oil in a deep frying pan. You don't need to necessarily deep fry, but shallow frying will not cook the wrapped dough properly. So, pour the oil to cover the bottom of the fry pan that you are using.

Once the oil heats up, put the wrapped plaintains and fry till all sides are browned.

For WAY 2, simply spread the paste on one side of the slit.

Heat oil enough for shallow frying. Once the oil is really hot, slowly flip the pasty side into the oil. As it fries, coat the top side with the past to cover up the slit. Slowly flip and fry till done. Drain onto a kitchen towel.

Enjoy it with a cup of hot chai!!! :)