KUBUS / Curd Poori

In a bowl add curd, sugar, salt and whisk well till sugar dissolves and starts foaming.

Now add baking soda and mix vigorously, the curd will start bubbling and foams up to 3/4 cup.

At this stage transfer the curd mixture to a wide bowl and add maida to it and knead a dough. Place the dough onto a lightly floured working surface and knead it well for 2 minutes with your hand till is soft and smooth. Perfect kneading makes kubus soft and puffy when cooked.

Brush the dough with 1tsp of oil and Cover with a moist muslin cloth or kitchen towel. Keep it in a warm place for minimum 6 hours and let it rise until double in size.

When the dough rises almost double in size, knead it briefly. Make 10 equal sized balls from the kneaded dough and keep it covered with a kitchen towel for another 10 minutes.

Roll the balls like chappati/poori to get round shape(almost double the thickness of chappati/poori)using a roller/press by spreading all purpose flour over it.

Heat oil in the pan and deep fry the kubus rolls. Flip the kubus to next side and fry till puffs up and turns golden brown.

Serve it hot with any curries or dip. As it is mild sweet in taste, it goes well with hot beverages(tea/coffee)too.