Wheat flour - 250 gms
Sour curd (yoghurt) - 1/2 cup
Bread slices - 2 (trim off the crust)
Egg - 1
Sugar - 1 teaspoon
Warm milk - 1/2 cup
Cooking Soda - a pinch
Oil - 1 teaspoon (5 ml)
Salt to taste
Soak the bread in milk for a few minutes. Sift the wheat flour and cooking soda together so that they blend well. Add all the ingredients into the wheat flour and knead to a soft dough. The dough should be softer than the regular chappathi dough. Add some water if required. Cover with a muslin cloth and let stand for an hour.
Shape big lemon sized balls outof the dough and gently roll them out into flat, thick chappathis. Heat 1/2 litre of any vegetable oil with a high heating point and deep fry each batura. Gently press them with the ladle when they are in the oil so that they fluff up like pooris. Turn over and fry the other side.
Place on kitchen tissues to absorb excess oil. Serve with hot channa masala.