Plate includes

Chickpeas, (tej patta), Cinnamon, Whole Pepper Corns, Green Cardamom, Turmeric Powder, Chili Powder, Whole Wheat Flour, Maida

Preparation

1. In a bowl take fresh yogurt (curd), sugar, baking powder and all purpose flour (maida). 2. Cover the bowl with a cloth or lid and set it aside in a warm place overnight or for 8 to 9 hours to allow natural fermentation to take place. 3. mix together the wheat flour with salt and rub the oil or ghee or butter into it with your fingertips. 4. Into this bowl, add the fermented mixture and the warm water. 5. Mix everything well. 6. Knead into a dough for 5 to 10 minutes or until it is smooth. Add a little flour if it is too wet. 7. Knead the dough again. Shape into 12 to 15 balls. 8. Roll each into 4 to 5 inch discs. 9. Heat oil or ghee and deep fry the bhatura in the same way as you would fry pooris. 10. Fry them till golden and crisp. The bhatura will take a bit longer to fry than Poori. 11. Drain them on kitchen paper napkins to remove the excess oil.