Start with first roasting the peanuts. Heat a pan and add peanuts in it. Keep the heat to low and stir them once or twice while roasting them. Roast them for a minute and keep them aside.

Crush them with a mortar and pestle and keep aside.

Now, take bananas and boil them. When the bananas are visibly cold enough, peel the skin off and mash the banana and keep it aside.

Now, take a mixing bowl and add buckwheat flour, mashed and boiled bananas, chopped green chilies in it

After that add dry pomegranate (anardana), crushed peanuts, cumin powder and sendha namak in the bowl.

Mix all the ingredients and then add water to make a thick batter. Add water in batches to make idli like batter. Keep them aside.

Now, heat oil in a kadhai and when the oil starts to smoke carefully shape small balls with your hands and pour the batter in the oil. 

Keep the heat from medium to low and deep fry the pakoras until they are crisp.

Sprinkle some lime juice on top with fried green chilies and coriander leaves and serve hot with tamarind chutney.