Take big plate all dry ingredients like Bajra flour, Wholewheat flour, Baking Soda, Baking Powder, Salt, Cocoa Powder and then sieve it 4 to 5 times.

Remember all the ingredients have to be on room temperature and while you start mixing set the over for preheat.

Now take another bowl and add mashed banana, oil, jaggery and curd and mix it well till its all even.

Gradually fold the dry sieved mixture into to wet oil and curd mixture without over mixing it. Start from one end and keep folding the dry part into the wet.

Once all is mixed, add vanilla essence and then add little milk to make the batter thick but still to a consistency that it can be poured to the moulds.

Now butter the mould and dust some cocoa over then and then pour the batter only half.

If you are using the muffin tray bake it for 15 mins on 180 degrees and then prick the toothpick and if it comes clear let it rest in over for 10 mins before you take it out for cooling. However if you are using a baking cake tray then the baking time might be something between 20 to 25 mins again depending on the thickness of the batter after pouring.