Bhatura

Ingredients

• Maida - 2 cups, (flour)
• Semolina - 3 tbsps (sooji)
• Curd - 4 tbsps (yogurt)
• Oil - 1 tbsp
• Salt - 1/2 tsp
• Sugar - 1/2 tsp
• Baking powder - 1 tsp
• Water to knead into a dough
• Oil - for deep frying

Method

1. Combine all the mentioned ingredients (except oil for deep frying) and make a soft dough. The dough should not be too hard or too soft on touch.
2. Cover with a wet cheesecloth and keep aside for at least 3 to 4 hrs.
3. Pinch off some dough and make lemon sized balls and roll into thick round shaped rotis, approx 1/8″ thickness. It shold not be too thick or too thin.
4. Heat enough oil for deep frying in a heavy bottomed vessel. Once the oil is hot, reduce flame to medium high, slide the batura into the hot oil. Using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. The bature should cook on the inside and puff up. Remove on to absorbant paper.
5. Serve hot with chole, sweet dahi with a sprinkle of chaat powder and chili powder, sliced fresh onions and salad of your choice.