Mix the Flour and Semolina. Add Carrom seeds.
Now taking a spoonful of Yogurt each time, start kneading the dough. It took me a cup of Yogurt to make the dough, however, it differs every time as the consistency of the yogurt differs.
The dough has to be tight just like you knead for pooris. If you knead it soft, then it will get sticky while rolling the bhature.
Heat oil in a deep pan. Take a golf-size ball of the dough and flatten it with a rolling pin on an oiled surface.
Deep fry each of them till golden.
Serve hot with chole or chana masala.