1/2 kg Maida (refined flour)
2.5gm Fruit salt (ENO)
Dahi for kneading the flour
Oil for frying
Mix maida and ENO.
Knead a hard dough adding little dahi at a time.
Allow it to rest for 5-6 hours or more so that it ferments nicely.
Heat oil for frying.
Divide the dough into small parts and make balls.
Roll out bhatura (can apply little oil to ease rolling) and deep fry.
Serve hot with chole and salad.