This is a list of Indian breads.
 Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine.
 Their variation reflects the diversity of Indian culture, food habits and geography.
 The staple and most simple Indian bread is the Roti.
 Most Indian breads are flatbreads that are made from wheat flours such as Atta flour and Maida flour except in the south where Rice Flour is used since rice is the staple food there.
Jalebi, also known as zulbia, is a sweet popular in countries of South Asia, West Asia, North Africa, and East Africa.
 It is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup.
 They are particularly popular in Persia and Indian subcontinent.
A parotta, porotta or barotta is a layered flatbread made from maida flour, from the culinary tradition of southern India, especially in Kerala,Tamilnadu and our Neighboring Country Srilanka.
 This bread is completely different from the north Indian paratha, and the preparation style has variations, it has its roots in SriLanka .
 Parotta was introduced to Tamil Nadu by the SriLankan wokers working in Tutucorin harbour from there it spread across the state and then to neighbouring state.
 Parottas are usually available as street food and in restaurants across Kerala, Tamil Nadu and parts of Karnataka, Telangana and Andhra Pradesh.
 At some places it is also served at weddings, religious festivals and feasts.
 It is prepared by kneading maida, egg (in some recipes), oil or ghee and water.
 The dough is beaten into thin layers and later forming a round spiralled into a ball using these thin layers.
 The ball is rolled flat and roasted.
Sukiyan (or sukhiyan) is a fritter food made by pulses with jaggery and maida flour.
 A popular food item in South Indian cuisines, it is generally eaten as a breakfast or a snack.
Luchi (Bengali: লুচি , "lusi", Odia: ଲୁଚି ) is a deep-fried flatbread made of wheat flour that is typical of Bengali, Assamese, Maithili and Oriya cuisine.
 In order to make "luchis", a dough is prepared by mixing fine maida flour with water and a spoonful of ghee, which is then divided into small balls.
 These balls are flattened using a rolling-pin and individually deep-fried in cooking oil or ghee.
 A typical luchi will measure 4-5 inches in diameter.
 They are usually served with curries or gravies.
 If maida is substituted with atta, it is called a "poori".
Maddur vade (Kannada: ಮದ್ದೂರು ವಡೆ ) (pronounced "ma-ddur vah-daa", "ma-ddur vah-dey"), is a savoury fritter-type snack from South India.
 Also known as "Maddur vada", this snack derives its name from the town of Maddur which is in the Mandya district of Karnataka.
 Maddur lies between the cities of Bangalore and Mysore and Maddur Vada is frequently sold on trains that traverse these two cities.
 It is made of rice flour, semolina and maida flour which are mixed with sliced onion, curry leaves, grated coconut and asafoetida.
 The onion and curry leaves are fried in a little amount of oil and then mixed with water to make a soft dough.
 A small amount of dough is taken and made into a patty and then deep fried in oil until it turns golden-brown to make "Maddur vade".
Cooking bananas are banana cultivars in the genus "Musa" whose fruits are generally used in cooking.
 They may be eaten while ripe or unripe and are generally starchy.
 Some cooking bananas are also referred to as green bananas or plantains.
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Pazham pori is a fritter food made by pulses with ripened banana or plantain and maida flour.
 A popular food item in South Indian cuisines, it is generally eaten as a breakfast or a snack.
Modak (Marathi: मोदक) is an Indian sweet popular in many parts of India.
 The sweet filling on the inside of a modak consists of freshly grated coconut and jaggery while the outer soft shell is made from rice flour or wheat flour mixed with khava or maida flour.
Gujia (Hindi: गुजिया,Urdu گجیا ),(also called "gujhia", "purukiya") is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya.
 It is common in southern regions of Asia Pakistan, Bangladesh and India.

Question: Pazham pori is a fritter food made by pulses with maida flour and cooking bananas also referred to as what?
Answer: green bananas