Bhatura (Batoora)

How to Prepare

1. In a large mixing bowl, combine 10 cups of all-purpose flour
2. 2 cups of semolina
3. 2 tablespoons of sugar
4. 2 teaspoons of salt, and 4 teaspoons of baking powder.
5. Add 2 cups of yogurt and mix well to form a crumbly texture.
6. Gradually add 1.5 to 2 cups of water, kneading to form a soft and smooth dough. The dough should not be too hard or too sticky.
7. Cover the dough with a damp cloth and let it rest for 1.5 to 2 hours in a warm place.
8. After resting, knead the dough again for 2-3 minutes to make it smooth.
9. Divide the dough into 40 equal portions and roll each portion into a ball.
10. Heat oil in a deep frying pan or kadai over medium-high heat. The oil should be hot enough for frying (around 180°C).
11. Roll each dough ball into a flat, round disc about 5-6 inches in diameter. Do not roll too thin.
12. Carefully slide the rolled dough into the hot oil. Press gently with a slotted spoon to help it puff up.
13. Fry until golden brown on both sides, flipping once. This should take about 1-2 minutes per bhatura.
14. Remove from oil and drain on paper towels to remove excess oil.
15. Serve hot with chole (spiced chickpeas) or any curry of choice.