Place flour and baking powder, soda bicarbonate and salt in a bowl. Mix well and pass it through a sieve. Mix yogurt with salt and sugar. Add this to the flour and add about a cup of water and mix gradually to make a soft dough by light kneading. Incorporate two tablespoons of oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour.
Divide dough into sixteen equal portions. Roll them into balls. Cover and keep to ferment for ten minutes. Grease your palms with a little oil and flatten the balls. Roll out into five-inch diameter diskettes. Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides. Drain on absorbent paper. Serve hot with chole.