Bhakra - A Parsi tea time snack | Roda aunty's favorite Bhakras

Bhakras were made in every Parsi household once upon a time.
Soft on the Inside, crisp on the outside. Not too sweet but just the right amount of sweetness to balance it with our mint and lemongrass Choi as we Parsis call it. Here is the recipe we make in our home

Ingredients
Ingredients for the Dough
1 cup whole wheat flour
1 cup fine Semolina (Soji)
1/2 teaspoon baking powder
3/4 teaspoon nutmeg powder
3/4 teaspoon Cardamon powder
1/2 cup caster sugar
1/2 cup yogurt
1 tablespoon ghee
2 eggs
1/4 teaspoon salt
1 teaspoon vanilla
For kneading later
Additional 2 tablespoons whole wheat flour
1 tablespoon ghee
For frying
500 gms Ghee

Method
In a large bowl add 1 cup whole wheat flour, 1 cup fine Semolina (Soji),
1/2 teaspoon baking powder, 3/4 teaspoon nutmeg powder,
3/4 teaspoon Cardamon powder, 1/2 cup caster sugar, 1/4 teaspoon salt and mix all the dry ingredients together
Add to this 1/2 cup yogurt, 1 teaspoon vanilla,1 tablespoon ghee, whisk 2 eggs and add to this and mix all of this well with your hands
You will come to a sticky consistency.
Cover with a damp cloth and keep aside for minimum 2 hours
After 2 hours remove the cloth
You will find that the semolina has absorbed most of the moisture
The Batter is still sticky but not as much
Add to this 2 tablespoons whole wheat flour, a little by little and knead this dough for 2 minutes
Add 1 tablespoon ghee and further knead this for 2 minutes
You will come to a point where the dough does not stick to your hands or fingers anymore
Divide the dough into 2 parts, make a round ball, flatten a bit and place on a clean surface to roll it with a rolling pin
Do not add or sprinkle any flour on the dough from this point onwards
Flatten with a rolling pin to 1 cm thickness
Take a 6 cm circumference glass and cut small rounds into this
Remove the excess dough around the cut rounds, and repeat the process until all the dough is over
Take these round cut 1 cm thick uncooked Bhakras and keep them aside to deep fry

Place a wok or kadai on medium heat and add 500 gms ghee
Melt the ghee and test with a small piece of the dough
Let it fry until golden, remove and discard that
Now the Ghee is ready for frying the Bhakras
Add about 6 to 7 at a time
You will see them rise up on its own within 20 to 30 seconds
Gently turn them
Keep frying these for 2 minutes, turning them every 10 to 15 seconds
This will prevent them from burning
Remove from heat once they have reached a dark brown color and set aside on a paper towel to cool
These are best enjoyed at room temperature