Peel and slice bananas lengthwise into three to four pieces. Cut each into two if too long.
Boil in salted water with a pinch of turmeric for two to three minutes and cool.
Mix together chopped curry leaves, red chilli powder, coriander powder, rice flour with two tablespoons of oil and apply evenly on the bananas.
Rest for fifteen minutes. Heat oil in a pan and roast or shallow fry till crisp and golden on both sides.
Drain onto an absorbent paper and serve hot.