Fold in oil and yoghurt. Prepare a soft dough by kneading this well and keep it aside. For best results, keep it aside for 7-8 hours or overnight (I recommend keeping it aside overnight for best results).
Pinch off small balls of the dough.
Roll them with 1/4 inch thickness.
Heat oil in a wok.
Deep fry the rolled out dough in the hot oil.
Remove from heat once brown specs appear on either side and the bhatoora fluffs up and shows an inflated appearance.
Drain excess oil off the bhatoora on clean kitchen paper napkins.