BHATURA

Ingredients

2 cups Maida 

3 tablespoon Semolina

4 tablespoon Curd

2 tablespoon Oil 

Salt as per taste

1/2 teaspoon Sugar

1 teaspoon Baking powder

Water to knead into a dough

Oil - for deep frying

Recipe

Combine all the mentioned ingredients (except oil for deep frying) and make a soft dough.

Cover with a wet cheesecloth and keep aside for at least 3 to 4 hrs.

Pinch off some dough and make lemon sized balls 

roll into thick round shaped rotis. It shold not be too thick or too thin.

Heat enough oil for deep frying in a heavy bottomed vessel. Once the oil is hot, reduce flame to medium high, slide the batura into the hot oil. 

Using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. 

The bature should cook on the inside and puff up. Remove on to absorbant paper.

Serve hot with chole, onion and pickle.

Note- if dough is sticking during rolling sprinkle some maida.