Peel banana and make small pieces. Finely mash the banana pieces and add curd, sugar, baking soda and black pepper powder. Mix all ingredients really well. Take flour in a big bowl and mix banana mixture into it. Knead hard dough for making the pooris. If dough appears to be dry then add some more amount of curd into it. Grease the dough with oil and keep it aside for 4-5 hours for fermenting so that it becomes puffy.
Dough is ready; take oil in a pan and place it on flame for heating. Make small balls (10-12 balls) from the dough. Take one ball, grease the rolling plate with some oil and roll the ball into a round circle with ¼ cm thickness and 2-2.5 inch diameter. Place the puri in a plate and like wise prepare all pooris.
When oil gets hot, gently place poori in the pan and press it slightly with a ladle so that it becomes fluffy. Fry poori on medium flame until it becomes golden brown from both sides. Like wise fry all prepared pooris.
Serve the banana poori with green coriander chutney, sour lemon pickle, aloo masala Sabzi or any Sabzi of your preference and enjoy eating.