Take bowl, mix together the whole flour with salt and rub the ghee 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.

After 2 hours, knead the dough again.

Shape into balls  

 and roll them into 5 to 6-inch discs Heat oil or ghee and deep fry the bhature in the same way as you would fry pooris. the oil has to be moderately hot. Use medium to medium-high flame while frying. 

They will take a bit longer to fry than pooris. fry them till golden.

Drain them on kitchen paper napkins to remove the excess oil.

Continue to fry each bhature this way.

Serve the bhatura hot with chana masala and wedges of lemon and sliced onions.