| • | Sieve the flour and then mix it with baking powder and salt.
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| • | Mix yoghurt and sugar and add to the flour.
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| • | Add enough lukewarm water and knead it into soft dough.
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| • | Cover the dough with a wet cloth and keep it aside in warm place for fermentation. (about 3-4 hours)
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| • | Divide it into 10-12 equal portions, roll them into balls. Cover and set aside for 5 minutes.
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| • | Flatten the balls by pressing in between the greased palms.
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| • | Roll into 5-6 inch diameter (like big puri).
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| • | Heat oil in a kadai and deep fry on high flame.
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| • | Serve hot with chhole. |
