Step-by-Step Instructions

1. 1.Prepare the Dough Base

   In a large bowl, combine 2 cups of all-purpose flour and 2 tablespoons of semolina.

2. 2.Add Wet and Leavening Agents

   Make a well in the center of the flour mixture. Add 4 tablespoons of room temperature yogurt, 1/2 teaspoon of salt, 1 teaspoon of sugar, and 1/4 teaspoon of baking soda to the well.

3. 3.Knead the Dough

   Mix the ingredients well until the yogurt and dry ingredients are fully incorporated into the flour. Gradually add lukewarm water, mixing and kneading continuously, until a soft and pliable dough forms. The dough should be soft, not tight.

4. 4.Rest the Dough

   Apply a little cooking oil around the dough ball. Place it in a bowl, cover with a plate or lid, and let it rest for at least two hours or more at room temperature. This allows the gluten to develop and gives the dough a grainy texture.

5. 5.Re-knead and Portion

   After resting, knead the dough lightly again for one minute. Apply cooking oil to your hands and palms to prevent sticking. Take small portions of the dough and roll them into smooth balls (loi).

6. 6.Roll out the Bhature

   Dust the dough ball lightly with dry flour and place it on a rolling board. Using a rolling pin, roll out the bhatura to your desired shape (round or oval) and thickness.

7. 7.Heat the Oil

   Place a kadhai (deep frying pan) on medium-high heat and add enough cooking oil or ghee for deep frying. To check if the oil is hot enough, drop a very small piece of dough into the hot oil. If it immediately floats to the top, the oil is ready.

8. 8.Fry the Bhature

   Gently place a rolled bhatura into the hot oil. Lightly press the bhatura with a slotted spoon and dip it in oil, applying hot oil all around to help it puff up. After a few seconds, flip the bhatura to the other side. Keep flipping every few seconds until it's beautifully puffed and golden brown.

9. 9.Drain and Serve

   Remove the well-puffed and browned bhatura with a slotted spoon and place it on a plate lined with paper towel or tissue to drain excess oil. Continue frying the remaining bhature as needed. Any remaining dough can be covered and refrigerated for later use.

10. 10.Enjoy

    Serve the hot, fluffy bhature immediately with chole or Pindi chole and enjoy!