Mix maida, sooji,, sugar, salt, baking soda and baking powder in a bowl.
Add oil and curd and mix well.
Add water and mix to make a very soft dough.
Cover the dough and keep aside for 2-3 hours or for best result overnight.
Knead the dough for 6-8 minutes until it is soft and smooth.
Divide the dough into 8-10 equal balls.
Take one dough ball and roll to make a round or oval bhatura.
The edges of the bhatura should be a little thicker than the centre.
Heat oil for frying in a pan.
Slide it in the hot oil and fry from both the sides until golden brown.
Keep pressing it with a perforated ladle.
Once done, remove the bhatura on a tissue lined plate.
Serve hot with chole.
Once all the ingredients are mixed together, make sure you knead the dough for 6-8 minutes. This will bring the break the gluten and make the dough elastic.Make sure to knead the dough to a very soft consistency. That is the tick to restaurant style fluffy bhatura.Heat oil properly before you start frying Bhatura. Bhatura fried in less hot oil will not fluff and will become soggy.