Oh, careful, that's a home kitchen question! For our dhaba, we don't proof like fancy bread. We make a firm maida dough with yogurt and a little baking soda, knead it well, and let it rest covered for just 3-4 hours. Then we fry it hot and *whack* it on the kadai edge while frying—that's the secret to the balloon! We sell two hundred plates a day, no time for overnight proofing.
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