Charishma'S Amazing Homemade Bhatoora

1. Mix all the dry ingredients together in a bowl.

2. Fold in oil and yoghurt. Prepare a soft dough by kneading this well and keep it aside. For best results, keep it aside for 7-8 hours or overnight (I recommend keeping it aside overnight for best results).

3. Pinch off small balls of the dough.

4. Roll them with 1/4 inch thickness.

5. Heat oil in a wok.

6. Deep fry the rolled out dough in the hot oil.

7. Remove from heat once brown specs appear on either side and the bhatoora fluffs up and shows an inflated appearance.

8. Drain excess oil off the bhatoora on clean kitchen paper napkins.

9. Serve hot with Pindi Channa (Recipe no. 36606).

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Nutrient	Quantity
Carbohydrates	4.5908 g
Energy	18.354 kCal
Water	0.006 g
Calcium, Ca	0.552 mg
Sodium, Na	629.418 mg
Manganese, Mn	0.0021 mg
Sucrose	4.5627 g
Sugars, total	4.5627 g
Selenium, Se	0.0046 g
Ash	0.8565 g
Copper, Cu	0.0004 mg
Iron, Fe	0.017 mg
Carbohydrate, by difference	4.5908 g
Phosphorus, P	0.046 mg
Zinc, Zn	0.0014 mg
Magnesium, Mg	0.092 mg
Potassium, K	1.334 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Salt	0.5 teaspoon	0	0	0
Oil	0	0	0	0
Baking soda	0.5 teaspoon	0	0	0
Yoghurt	0.5 cup	0	0	0
Water	0	0	0	0
Cooking Oil	1 tablespoon	0	0	0
purpose flour	2 cups	0	0	0