Ingredients:

Procedure:
Sieve the maida/all purpose flour with baking soda and salt. Add the sooji and sugar; mix well; add the yogurt and mix again. Add very little water, just about ½ tablespoonful and begin to knead. Knead the dough, adding water as required; make a smooth and soft dough; cover the dough with a wet napkin and keep aside for 2 hours.

Heat oil in a pan for deep frying. Make small to medium sized balls from the dough. Roll the balls between your palms to make them even. Keep the balls covered with the wet kitchen napkin. Take a ball and flatten them; apply oil on both sides and with a rolling pin roll, the ball into oval or elongated shape. Make neither thick nor thin bhaturas. Rotate the rolling board while rolling the bhatura as it much easier than lifting it, since we are not using flour to roll them. When the oil is hot enough, place the rolled bhatura gently into the oil; the bhatura will puff up. Aid in puffing the bhatura by appling light pressure on it with a slotted spoon. When the oil stops sizzling, turn oven and fry the other side. When the bhatura is light golden, remove and drain on kitchen paper towels. Make the rest of the bhaturas this way. Serve the bhatura hot with chana masala.