Sift the dry ingredients and add oil and yogurt. Knead to a firm dough, adding water as required and cover with a damp cloth. Leave to rest for 1 hour.
Remove the damp cloth and knead for a couple of minutes again. You’ll find that the dough is quite pliable now. Divide into equal pieces and make balls out of the dough.
Roll out the balls into oblong shaped discs, either with your hands or with a rolling pin.
Heat oil in a karahi (wok). Slide in a disc gently into the oil and wait a couple of seconds. Then, press on it with the back of a slotted spoon. The disc will puff up and rise to the surface. Turn over and let it fry for a few seconds before removing it from the oil onto some absorbent kitchen paper. Repeat with the rest of the discs.
Make sure the oil is hot, but not so much that it starts giving off fumes. It should be just below smoking point. This makes for perfectly fried, puffed-up bhature. If the oil is not hot enough, the dough won’t rise and the bread will absorb a lot of oil. If the oil is too hot, the bhature will burn on the outside and the dough will remain under-cooked inside. To test the temperature of the oil, drop a small piece of dough in the oil. Your oil is ready for frying if it rises to the top without getting burnt.
I am not including the calorie counts as it is very difficult to calculate it when food is deep fried.
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