Boil, peel and grate potatoes. Grate using the very fine grater like for ginger or cheese. There must not be even the tiniest lump of potato left.

Combine sooji, curd, oil, salt and soda in a plate.

Add flour and grated potatoes. Start combining.

Add just a little water at a time to knead semi soft dough like for parathas (a little STIFFer than for rotli). Take a little oil in your palms to be able to knead well for about 5 minutes or till it's smooth and bouncy. Cover and keep aside for 20 minutes.

Make 8 big and smooth balls (or more balls depending on how big bhature you want). Roll using minimum amount of dusting. Do not roll it too thin like chapati, but slightly thick like puris.

Place it in the oil that is hot till smoking point. Emerse it fully in the oil. Gently press downwards with the frying spoon. Bhature will start to puff. Let it be a bit crunchy on one side and then flip it on the other side and fry. Gently drain out oil and take it out of oil.

If you flip without it be slightly crunchy as in the first pic, the bhature will loose air and will not cook well at the bottom. (See pic 3.

Serve hot with chhole.

Note:1. try and use less starchy potatoes. They do not get sticky and hence gives the best results. Starchy potatoes make the dough very soft and sticky which is difficult to handle. Bhature do not come out nice with such dough. 2. Do not leave behind the extra dough for later use because it gets sticky.p

You can use the same dough to make rotli for frankie. It gives you the exact street style look, texture and taste 👌👌