1)The ingredient measurement are very important. If you mess with that then your badusha will get hard.
2)Dont add too much oil or butter, if you add too much of them, then your badusha will crumble when you drop them in oil.
3)Dont knead the dough so much, just knead it till it gets little soft and leave it aside.
4)The dough should be soft but very easy to work with..It shouldn't be sticky.
5)Resting the dough is important.
6)Dont let the oil smoke at any point. Frying badusha can take some time, so be patient and fry on a low heat till it is nicely coloured.
7)You can store the badusha at room temp in a air tight container for 2 to 3 days. Refrigerate it for more shelf life.