Take ½ cup chopped bananas and 4 tablespoons raw sugar in a bowl.

Mash very well with a fork or vegetable masher. Mix the sugar with the bananas as you go on mashing.

Add whole wheat flour, fennel seeds, baking powder and a pinch of salt to the mashed banana and sugar mixture.

First, add ½ cup of water.

Begin to mix. Then add more water if required to make a batter which is neither too thick nor too thin. The batter should be slightly thicker than a pakoda batter.

In a deep pan or wok or kadai take ghee or oil. Let the oil become hot.

Add spoonfuls of the batter in the oil. Fry on medium flame.

Let the gulgule become light golden from the bottom and sides. The gulgule will puff while frying. Then gently turn over each gulgula.

Keep turning for even frying till they are crisp and golden.