Ingredients
4 cups Maida
1 1/2 cups sugar
1 tsp baking soda (soda bi-carb)
1/2 cup mashed ripe bananas (Optional)
Buttermilk or diluted curds (yoghurt) for mixing
Oil for deep frying

Method
Combine together all the ingredients using the
buttermilk to get a soft dough.
The dough consistency should be such that you
can easily make small balls with it and roll them
into rounds.
Cover the dough and let it sit overnight at room
temperature.
When preparing the buns, take out the dough and add
the mashed bananas to it.
If you are not using the bananas, skip the above step 
and continue below.
Knead the dough well.
Make small balls out of the dough, enough to roll
each one into approximately 4 inch diameter rounds.
Deep fry in oil on high-to-medium heat till crispy
and golden brown.
Drain.
Eat when hot.
These buns will keep for about 1-2 days and need not be
refridgerated.