Take 5-6 Musa Mysore Banana (100g approx). Peel off its skin. See that it is totally ripen. This is key ingredient of buns. If its raw then you won't get the desired taste.

Put 200g sugar into it and add half tsp salt.

Now squeeze it thoroughly with hands. Do not put bananas in mixer jar. It becomes waxy.

Add 100ml of refined palm oil. If you wish to add more curd instead of palm oil you can do it. Do not use any other oil. Palm oil is odorless and you won't get any extra smell when you make buns out of it.

Add a pinch of baking soda and mix the ingredients once.

Now add 100ml fresh curd. If you add more curd proportionally decrease the quantity of palm oil.

Mix all the ingredients thoroughly till the oil and curd fuse with each other.

Now take 500g of Maida, put half of the quantity first and form dough.

Add half tsp cumin seeds to the dough. This step is optional.

Add remaining maida and make smooth and soft dough. If the dough is hard then add oil or curd, if it is more soft and sticky then add little maida for adjustment.

Pour around 2 tsp palm oil on it.

Cover the dough with butter paper or plastic sheet and keep it overnight. If you wish to prepare buns on the same day then keep it for at least 6-7 hours.

After the waiting period, now make small balls of the dough. Press it gently. Dip it in maida and roll it to form poori of around 5mm thickness

Keep oil in a frying pan. Heat it on a very small flame. Now leave the rolled poori in oil. Tap it gently by laddle to puff it up. Do not increase the flame. Since poori's are thick it has to fry both from in and out.

Keep flipping it every now and then till it becomes reddish brown. Remove the buns and repeat same for rest pooris.

Sweet, tasty and fluffy buns are ready. Have it with chutney, sambar, kurma, sauce. It can be eaten without any accompaniment too.