In a mixing bowl combine together sugar and curd, mix nicely, cover and keep it for half an hour, this is to activate the bacteria in the curd.

After half an hour prepare the dough for bhature, for this first seive the maida in a mixing bowl.

Then add sooji, fruit salt, salt and oil, mix well with your fingers.

Now by adding curd and sugar mixture, little by little knead a soft and smooth dough.

Cover with a moist cloth and keep it for 4 - 6 hours for ferment.

In the meantime prepare the stuffing mixture, in a mixer jar put together green peas, ginger and green chillies with little water, grind them into a smooth paste.

Heat oil in a pan and add heeng, then add besan and roast on low heat, stirring continuously, until becomes light brown.

Then add the peas mixture, salt and sugar, roast further, until the mixture comes together and leaves the pan, becomes like a dough, let it cool down.

When the dough is fermented, then make equal sized balls from the dough.

Heat oil in a kadhai for deep frying, it should be on high flame.

Make little smaller balls from the stuffing mixture, than the dough balls

Now take one ball and roll it a little with the help of some dry maida or oil, place the stuffing ball in the center and seal it properly from all the sides

Now roll it again into a medium size poori

Slowly slide the rolled out poori in the hot oil and fry on high medium flame, by turning it at regular intervals, until becomes light brown and crispy from both the sides

In this way make all the peas stuffed bhaturas

You can have these with any type of chole or dal, with onion, pickle and chutney