In a mixing bowl, mash 2 ripe bananas (250 grams) until smooth.
Add 1 cup (120 grams) of maida (all-purpose flour), 1/4 cup (30 grams) of rice flour, 1/4 teaspoon of baking soda, a pinch of salt, 1/4 teaspoon of cardamom powder, and 2 tablespoons of sugar. Mix well to form a thick batter.
Heat oil in a deep frying pan or kadai over medium heat. The oil should be enough to submerge the bondas.
Once the oil is hot, drop spoonfuls of the batter into the oil, making sure not to overcrowd the pan.
Fry the bondas until they turn golden brown, turning occasionally to ensure even cooking.
Remove the bondas from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
Serve the banana bondas hot with a side of coconut chutney or tomato ketchup.