BHATURA

1. Sieve the all-purpose flour (maida), salt, baking soda and baking powder in a mixing bowl. Then add the semolina and sugar to the sifted ingredients. 2. Now add the curd (yogurt). With a spoon mix the yogurt with the sifted ingredients. 3. Adding 2 to 3 tablespoons water in parts and at intervals, first mix well and then start kneading. Knead to a smooth, supple and soft dough. 4. Cover the dough with a wet cotton napkin and keep aside to rest for 30 to 45 minutes or up-to 2 hours. 5. Later pinch medium sized balls from the dough. Roll each ball between your palms to a round shape. Keep the dough ball on your work surface and flatten lightly with your fingers. Spread a bit of oil on both sides of the dough ball. Using a rolling pin, roll into an oval or elongated shape. You can also make a round shape. 6. In a kadai or wok, keep oil for deep frying on medium-high flame. Drop the rolled dough in hot oil and it will start puffing within a minute. 7. When the sizzling of the oil stops, turn over and fry the other side. You can flip once or twice for even cooking. 8. When light golden or golden, remove the bhatura and drain on paper towels to remove excess oil. This way fry the bhatura in batches. Serve the Bhatura hot with the chana curry.