Ingredients:

Procedure:
Take whole wheat flour/atta, sooji, salt, oil, curd/yogurt and crumbled bread in a bowl. The bread can be crumbled or made into a pulp. You can either crumble the bread slices with your hands or use a mixer. The bread slices have to be crumbled really well, otherwise you will get small bits and pieces of bread in the dough. For making bread pulp, just soak the bread in water. Squeeze the water and add the bread pulp to the whole wheat flour. If the edges are dense like in a few days old bread, then you can slice the edges and add. Add water in parts and begin to knead; knead to a smooth dough. Cover and keep the dough at room temperature for 30 minutes. If you have time, you can also keep for 2 to 3 hours at room temperature without any worries. Later gently knead the dough again; make small or medium sized balls from the dough; brush or apply a bit of oil on a dough ball, before you begin to roll the dough; roll the dough to rounds of 4 to 6 inches diameter. The thickness is slightly more than what we keep for pooris; heat oil for deep frying bhaturas. In moderately hot oil, slide the bhatura and begin to fry. With the help of a slotted spoon, nudge gently so that the bhatura gets puffed up; turn over and fry the other side of bhatura. Remove and drain the bread bhaturas on paper towels to remove excess oil. Serve bread bhatura hot with any indian chickpea curry.