Instructions

1. 1
   Sift together the flour and salt.
2. 2
   Mix the yeast with ½ cup lukewarm water, and keep aside for 10 minutes.
3. 3
   Mix the ghee and sugar with the flour. Add the yoghurt and dissolved yeast or the baking soda. A little more lukewarm water may be added if necessary. Knead well until the dough becomes soft and pliable. Use a little oil to knead well.
4. 4
   Cover it with a wet cloth and keep aside for 4 hours.
5. 5
   Heat the ghee in a frying pan.
6. 6
   Make the dough into small balls. Roll the balls out very thin.
7. 7
   Deep fry the dough in hot ghee until golden brown. The dough should puff up a lot and develop a large airy pocket inside.
8. 8
   Remove from the oil, and serve hot with channa or choley (chickpea curry).