Step-by-Step Instructions

1. 1.Combine Dry Ingredients

   In a large mixing bowl, add 2 cups of maida (all-purpose flour) and 2 tablespoons of sooji (semolina). Add ½ teaspoon of salt and ¼ teaspoon of baking soda.

2. 2.Add Wet Ingredients

   Add 2 tablespoons of curd/yogurt and 1 teaspoon of oil to the dry ingredients. Mix everything together with your hands.

3. 3.Knead the Dough

   Gradually add lukewarm water as needed and knead the dough for 8-10 minutes until it becomes smooth and soft. Ensure the dough is not too soft or too stiff.

4. 4.Rest the Dough

   Cover the dough with a damp cloth and then with a bowl. Let it rest for 30 minutes to 1-2 hours for optimal fluffiness.

5. 5.Prepare Dough Balls

   After resting, knead the dough again for a minute. Pinch off small portions of the dough and roll them into smooth, round balls.

6. 6.Roll the Bhature

   Lightly grease a rolling surface (like a wooden board) and your rolling pin with oil. Take one dough ball and roll it into an oval or round shape, about 5-6 inches in diameter. Do not roll it too thin; it should be slightly thick.

7. 7.Deep Fry the Bhature

   Heat oil in a deep pan or kadai on medium to medium-high heat. Carefully slide the rolled bhatura into the hot oil. Gently press the bhatura with a slotted spoon to help it puff up like a balloon. Once puffed and golden brown on one side, flip it and fry the other side until golden.

8. 8.Serve

   Remove the fried bhatura from the oil and place it on a paper towel to drain excess oil. Serve hot with chole, pickle, and onions.