Pour 2 litres / 8 cups water into a large pan and bring to the boil.
Add the bananas and cook for about 20 minutes.
Drain and allow to cool slightly.
Meanwhile, put the yoghurt and sugar in a bowl, season with salt and whisk to combine.
Set aside.
Peel the bananas, transfer to a food processor and roughly blend.
Transfer to a large bowl and finish mashing with a potato masher or fork.
Add the cumin, chillies and chopped coriander and mix together.
Divide the mixture into equal portions and roll into balls, then flatten between the palms of your hands.
Heat the ghee in a kadhai or deep, heavy-based pan until a cube of bread browns in 40 seconds.
Working in batches, add the dumplings and fry for about 3 minutes, or until golden, turning once.
Remove with a slotted spoon, drain on kitchen paper (paper towel), sprinkle with a little salt and set aside.
When ready to serve, place the banana dumplings in the seasoned yoghurt, making sure they are covered in the yoghurt.