Shift the flour along with Baking soda.
Get the butter to room temperature if it was refrigerated. Crumble the flour with the butter well until you know the flour is completely mixed with the butter.
Slowly add the water and start kneading the flour into a dough. Keep kneading until you get a dough that is very soft but elastic in texture. When you punch it, it should punch back. It is very important to have the dough very pliable and soft.
We didn't rest the dough but you can allow it to rest for 10 mins if you need.
Meanwhile, heat the oil in a Kadai or Pan.
When you are set to fry the Badushas, pinch out small balls from the dough. Circle them between your hands to form perfect balls. Then using your palm, press them down to form a circle. Then press your index finger in the middle to make a dent. It mostly punches back, but make sure you press the hole down.
Now I don't know the reason why this dent is made. But I am guessing it is basically to give a shape and look, plus the required shape to get cooked differently on all sides.