2cupsall purpose flour260 grams, also known as maida
1.5tablespoonssemolinaalso known as sooji
1/2 cupplain yogurt
3-4tablespoonsmilkas needed to knead the dough
oilfor deep fryinguse vegetable or canola
In a late bowl whisk together flour/maida with semolina/sooji, sugar and salt. Add baking powder, 2 pinches of baking soda and mix well.
Then add oil and rub it into the flour mix with your hands.
Add yogurt and mix. Then add milk, little at a time to knead the dough.
Use a stand mixer to knead well for 5-6 minutes or knead for 10 minutes with your hands until smooth dough is formed.
Apply little oil on top of the dough, cover it with a damp cloth and then keep in a warm place for at least 1 hour.
After 1 hour, divide dough into 7 to 8 equal parts, let the dough balls rest for 5 minutes.
Meanwhile heat oil in a kadai/wok on medium-high heat. Oil should be sufficiently hot, if you drop a piece of dough into the oil it should come up briskly. That's when the oil is ready to fry the bhatura.
Roll each dough into circle or oval shape, it should neither be too thick nor thin. Add the rolled bhatura to hot oil and press gently with a ladle, until it starts to puff. Fry both the sides until brown.
Transfer to tissue paper to drain oil. Serve bhatura with chole!
The prep time includes the resting dough time of 1 hour.
You may use water in place of milk to knead the dough.