Ingredients:
1 Cup Maida (White Flour);
1/4 tspn Bicarb of Soda or Baking Powder;
Curds - 1/2 Cup;
Ghee or Veg. Oil for Deep frying;
Salt to Taste.
Sieve the Flour, Salt, & Baking Powder or Bicarb of Soda together, place in a bowl, add Curds little at a time & mix to form a firm, smooth, soft dough - knead well, cover the Dough with a warm damp cloth & leave the Dough to rest in a warm place for about 3-4 hours.
Pour sufficient of Oil into a Wok for deep frying, place on flame to get hot. In the meantime divide the dough into Golf Ball size balls, roll out each ball of dough into 1/2" thick Disc's & deep fry them on both sizes - (Roll the dough on a flour'd surface to avoid sticking) to a light golden brown.
If you are planning to have Bathuras for B'fast, I suggest the Dough should be made overnight & kept, or if you are having it for Lunch then it's enough you prepare the Dough in the morning soon after you have finished your breakfast session,& leave it to stand till lunch time. Goes well with Channa Masala. Or Potato Gravy.
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