Sift the refined flour, Baking powder, and salt together. Add sugar, yoghurt, and warm water to make a smooth dough. Grease your palms with 1 tbsp oil and continue to knead till the dough becomes pliable. Cover with a moist cloth and keep aside for 2 hours.

Divide the dough into 12 lemon-sized balls. Roll them out into discs of 4" diameter.

Heat the oil in a wok (kadhai); fry each disc until it puffs up. Turn and cook the other side too. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.

Serve hot with Punjabi chana