In a large bowl, mix together the rice flour, sesame seeds, sugar and turmeric. Slowly stir in 450 ml / 16 oz of water, just enough to give a batter of pouring consistency.

Heat some oil in a deep fryer or wok or large heavy saucepan. Peel the plantain slices and place them in the batter. Working one at a time, transfer the coated slices to the oil and fry for 2-3 minutes until the batter is cooked. Remove the boli from the pan and set aside to drain on a kitchen paper in a warm place. Serve warm with chutneys.