Peel and cut about 10 to 12 mature bananas into 1" long and quarter inch thick pieces. Deep fry the pieces in boiling oil. Sprinkle a little salt water into the skillet a little time before they are ready to be lifted from the oil. When spluttering stops remove them on to a strainer. Repeat this till all the banana chips are over. Let it cool

Make a thick syrup of the molasses, one third consistency. Lower the flame and put the banana chips into the syrup. Stir well until the pieces are all coated with the syrup. Now sprinkle the ginger and cumin seed powders. Stir well without breaking the chips, till all the chips are completely coated. Remove from fire.

Sprinkle rice flour and a little sugar and mix well. When cool store in air-tight bottles.