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Plain curd-   2/3 cup (150 ml) 
brown sugar-2 tsp 
baking soda-1/2 tsp 
white flour-1½ cup 
whole wheat flour-3 cups 
salt-2 tsp 
butter-1 tbsp 
warm water-1/2 cup 
ghee or vegetable oil for deep frying

In a bowl take the yoghurt, sugar, baking powder and white flour.
Mix well plain curd,brown sugar,baking soda, white flour.
Cover the bowl with a cloth and set it aside in a warm place overnight or for 8 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.
In another bowl, mix together the wheat flour with salt and rub the 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.
This is how the dough appears after 2 hours.
Knead the dough again.
Form it in to 15 balls and roll them into 5-6 inch discs. Heat oil or ghee and deep fry the bhaturas in the same way as you would fry pooris. Serve the bhaturas hot with chole and wedges of lemon and sliced onions.
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