You will have to start the night before.

• In a bowl take the yogurt, sugar, baking powder and all-purpose flour.
• Mix well all the above 4 ingredients mentioned for overnight fermentation.
• If the yogurt has whey in it, then don't need to add the ¼ cup water mentioned above.
• If the yogurt is thick, then to thin the batter, add ¼ cup water.
• Cover the bowl with a cloth and set it aside in a warm place overnight or for 8 to 9 hours to allow natural fermentation to take place.
• The next day you will see tiny bubbles on the surface of the mixture. The mixture is ready for the next step when tiny bubbles appear on the surface.

Kneading dough

• In another bowl, mix together the whole wheat flour (atta) with salt and rub the ghee or butter into it with your fingertips.
• Into this bowl, add the fermenting mixture and the warm water.
• Form a dough with these two mixtures.
• Knead the dough for 5 to 10 minutes or until it is silky smooth.
• Add a little flour if it is too wet. Gather the dough into a compact ball and cover it with a damp cloth. Again, set it aside in a warm place for 2 hrs.
• After 2 hours, knead the dough again.
• Shape into 15 balls and roll them into 5 to 6-inch discs.

Frying Bhatura

• Heat oil or ghee and deep fry the bhature in the same way as you would fry pooris. The oil must be moderately hot. Use medium to medium-high flame while frying.
• They will take a bit longer to fry than pooris. Fry them till golden.
• Drain them on kitchen paper napkins to remove the excess oil.
• Continue to fry each bhature this way.

Serve hot bhatura with chana masala and wedges of lemon and sliced onions.