Peel the bananas and cut into vertical thin slices.
Put the flours, spices and curry leaves in a bowl.
Season with salt.
Mix in enough water to make a thick batter of pouring consistency.
Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to i8o°C/35o'F, or until a cube of bread browns in 30 seconds.
Working in batches, dip each banana slice in the batter and then carefully drop into the hot oil.
Deep-fry for 3—4 minutes, or until golden brown.
Remove with a slotted spoon.
Drain on kitchen paper (paper towels).
Serve hot with Tamarind and Coriander Chutney.