Commonly served with Chhole (Khatte Chane) (white gram), deep fried flour and semolina bread.

Ingredients

• 400 gms flour (you may substitute with whole wheat flour, but texture of bhaturas differs)
• 100 gms. Semolina
• ½  tsp. Baking powder
• ¼ tsp. Soda bicarb
• Salt
• 2 tbsp. yoghurt
• 2 tsp. sugar
• 5 tsp. ghee, melted
• Oil for deep frying

1. Sieve the flour with semolina, soda bi-carb, baking powder and salt.
2. Whisk the yoghurt with the sugar.
3. Make a bay in the sieved flour and pour approx. one cup water and the yoghurt mixture  and start mixing gradually.
4. When fully mixed, knead to make a dough, cover with a moist cloth and keep aside for 10 minutes.
5. Add melted ghee and incorporate gradually until well mixed. Knead to soft dough.  Cover wth a moist cloth and keep aside for 50 mintues.
6. Divide the dough into 15 equal portions, make balls and place on a lightly greased surface.
7. Cover and keep aside.
8. Heat oil in a kadhai to smoking point, reduce to medium heat, roll the ball or fatten between lightly oiled palms to make a round disc and deep fry until golden brown, turning once to ensure it puffs up.
9. Serve as they are removed from the Kadhai with Khatte Chane Chhole (Khatte Chane)