In a large mixing bowl, combine 250 grams of atta (whole wheat flour), 1/2 teaspoon of salt, 1/2 teaspoon of sugar, and 1/4 teaspoon of baking soda.
Add 100 grams of dahi (yogurt) and mix well to form a crumbly texture.
Gradually add water (approximately 100-150 ml) and knead the mixture into a soft and smooth dough. Cover the dough with a damp cloth and let it rest for 2-3 hours.
After the resting period, divide the dough into equal-sized balls (approximately 8-10 portions).
Roll out each ball into a circular shape with a thickness of about 3-4 mm using a rolling pin and a lightly floured surface.
Heat oil in a deep frying pan or kadai over medium-high heat. Once the oil is hot, carefully slide the rolled-out bhatura into the oil.
Gently press the bhatura with a slotted spoon to help it puff up. Fry until it turns golden brown on both sides.
Remove the bhatura from the oil and place it on a paper towel to absorb excess oil. Serve hot with chole or your favorite curry.