Khoslar Bora

Boil the green bananas until tender, then peel and mash them with boiled potatoes.

Mix in onion, green chiles, poppy seeds, coriander, salt, and enough rice flour to bind.

Shape the mixture into small flattened rounds.

Brush with egg white or chickpea slurry if needed, then shallow-fry in mustard oil.

Drain when both sides are crisp and golden, and serve hot with chutney.