Bhatura

1. Sift the flour and baking powder

Sift 1 cup of all-purpose flour and 0.25 teaspoon of baking powder into a bowl to remove lumps and evenly distribute the baking powder.

2. Mix in the beaten egg

Add the beaten egg to the flour mixture and mix thoroughly.

3. Incorporate yogurt and knead the dough

Slowly add 1.5 tablespoons of plain yogurt and begin gathering the ingredients together to start kneading. Knead for about 10 minutes until the dough is smooth and stretchy.

4. Rest the dough

Shape the dough into a ball, brush it lightly with vegetable oil, cover with a damp cloth, and let it rest in a warm place for about 3 hours.

5. Knead briefly and heat oil

Knead the dough again briefly with moistened hands. Meanwhile, heat enough vegetable oil in a karhai, wok, or deep frying utensil until it is smoking hot.

6. Divide and roll the dough

Divide the dough into 8 equal balls and keep them covered with a damp cloth. On a floured surface, roll each dough ball into a round approximately 4.5 inches in diameter.

7. Fry the Bhatura

Carefully slide one of the rounds into the hot oil. Using a slotted spoon, gently press down on the dough as it fries to help it puff up. Fry each side for about a minute until golden brown and puffed. Transfer to a paper towel-lined plate to drain excess oil.

8. Repeat frying process

Repeat the frying process with the remaining dough balls. Serve the Bhatura hot, ideally with Chana Masaledar or your choice of meat curry.