How to Make Dough of Bhatura

• Add maida, sugar and salt in a mixing bowl and mix everything well.
• Add curd to it and give it a nice mix.
• Now add very little water if required and begin to knead.
• Finaly take very little oil in your palm and apply it to the dough and knead it again to make a smooth and soft dough.
• Cover the bowl with a cloth and set aside in a warm place for about 5 hours to allow natural fermentation to take place.
• Heat oil in a kadai or pan for deep frying.
• And before you start making bhatura knead the dough once again.
• Take a small portion of the dough and make a small to medium size ball of it.
• Lightly coat the rolling surface with oil and roll out the dough into a approx 4 inch round.
• Slide the bhatura into the oil and gently keep pressing it down with a slotted spoon until it puffs up.
• Flip bhatura to the other side and gently press it in the oil. Cook until golden brown.
• Remove on kitchen paper towel to remove excess oil.
• Follow the same process for the rest of the dough.
• Serve hot along with chole.