In a mixing bowl add maida, sugar, semolina/sooji, baking powder, baking soda, salt and 1/2 tsp oil. Mix well.
Add curd and knead the dough. Bring it together.
Next add milk and knead it into a soft dough for 5 mins.
Add 1 tsp of oil and knead again for a minute.
Apply remaining oil on top and rest the dough for minimum one hour.
To prepare the Bhatura, divide the dough into equal sized balls. Roll each ball into a circle that is neither thin nor thick. Probably about 1-2mm in thickeness.
Heat oil for deep frying until it is really hot. Drop the rolled Bhatura in hot oil and press it gently until it fluffs up. Cook on both sides until they are golden. Drain off excess oil and remove onto a tissue.