Methi Chole – Bhatura


Chole Bhatura, popular Punjabi street food fare is one of my favorite brunch items. Our Sunday brunch was Methi Chole and deep-fried indulgence, Batura. A comforting brunch you’d want to eat on a cold winter morning to nuture your body and soul. Its the first time I prepared this winning combination of kabuli channa and methi, and I have Sri. Hemantji to thank for sharing this ‘no onion-no garlic’ Rajasthani Methiwale Kabuli Chole recipe.

Kabuli channa (chickpeas) and fresh methi leaves, simmered together in a spice-tomato base, while exuding an alluring aroma has a flavor that is earthy, soothing and irresistable. Bhatura recipe is a tried and tested one that never fails to please and works well for me.

Bhature Recipe

Prep: 10 mts, Sitting time: 4 hrs, Cooking time: 20 mts

Serves 5 persons

Cuisine: Punjabi

Source: Recipe files

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Ingredients:

2 cups maida/all-purpose flour

1 tbsp semolina/sooji

2 tbsps curd

1 tsp salt

1/2 tsp sugar (optional)

1 tsp baking pwd

water to knead into a dough

1 Combine all the mentioned ingredients and make a soft dough.
2 Cover with a wet cheesecloth and keep aside for at least 3-4 hrs.
3 Pinch off some dough and make lemon sized balls and roll into thick oval shaped rotis, approx 1/8″ thickness.
4 Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high and once its hot, slide the batura into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turns too dark. The bature should cook on the inside and puff up. Remove on to tissue paper.
5 Serve hot with methi chole, sliced fresh onions and salad of your choice.
Note: Ensure the oil is hot enough before frying the batura. If the oil is not hot enough, the batura will absorb a lot of oil. The dough can be stored in the refrigerator overnight. Let the dough ferment for at least 4 hours.

Methi Chole Recipe

Preparation: 40 mts

Serves 4-5 persons

Cuisine: Rajasthani

Source: Hemant Trivedi’s Website

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Ingredients:

200 gms kabuli channa, soak in water overnight and pressure cook till soft

1 cup packed freshly picked and washed methi leaves (fenugreek)

1 large tomato, finely chopped

3-4 green chillis, slit length wise

1 tsp grated ginger

1 tsp cumin seeds

pinch of methi seeds

1″ cinnamon stick

1/4 tsp asafoetida/hing

1/4 tsp turmeric pwd

1/2 tsp cumin pwd

garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)

1 tbsp roasted chick pea pwd

1 tbsp tamarind paste

fresh coriander leaves for garnish

salt to taste

1/2 tbsp ghee

1 Heat ghee in a vessel, add the cumin seeds and let them splutter. Add the methi seeds and cinnamon and let the seeds turn brown. Add green chillis and grated ginger and saute for 4-5 seconds. Immediately add the asafoetida, followed by the methi leaves. Cook on medium heat for 4-5 mts.
2 Add the spice pwds (except garam masala pwd) and salt. Combine well. Add the tomatoes and cook until soft.
3 Add the boiled channa (keep aside 2 tbsps of boiled channa and mash them). Add a cup of water and cook on high heat for another 3-4 mts. Reduce flame and cook on simmer for another 7-8 mts. Add the mashed channa and combine. Add the tamarind paste, combine and cook for another 3-4 mts.
4 While the channa is simmering, take a bowl and mix together roasted chick pea pwd and 2 tbsps of water. Add this to the simmering channa and combine. Add garam masala pwd. The gravy will begin to slightly thicken. Adjust the salt. Garnish with fresh coriander leaves.
4 Serve hot with bhatura or rotis.

Methi Chole – Bhatura

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  methi
  •   white chickpeas

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Published:

42 thoughts on “Methi Chole – Bhatura

  1. Sailu,
    Its so lovely to see you posting quite often than last year!!
    Bhature look divine and that curry yum yum!!!
    Noel doesn’t like bhature, don’t know what i do wrong but he hates it, May be its time to try again to see if he likes your version!!

    I hope Noel likes this version:)

  2. Bhaturas look sinfully goood. I am very lazy about making bhaturas and puris. I make chana often. Should try this soon

  3. Hi sailu,
    its really yummmyyyyyyyy……..i have to try this one for my family this evening. i browse ur site daily for cooking.
    meghana

  4. Hi Sailu,
    This looks divine! I am going to have to try this for brunch this weekend! Love the new look of your website! I like Hemantji’s recipes too! Have tried quite a few of those.
    Keep the wonderful recipes coming!
    Hugs
    Latha

  5. Your site is wonderful and i often browse it for recipes.
    How do i make batura with curd and not baking powder?
    Is there any substitute for Poha used to make dosa crisp?

    You could omit the baking pwd and use just curd.
    You could substitute poha with cooked white rice (left over rice).

  6. Hello Madam,

    Tried the Methi chole not with the Kabuli Chana, but with the other type of chana (with black colour skin). It didn’t taste that spicy. Is it because of the type of chana used?

    Another question I had was – you are saying add the remaining spice powders except Garam masala. Which means only turermic powder and cumin powder, right? OR did I miss something?

  7. Hi Sailu
    Love your recipes! I have a question about bhaturey – can they ferment or sit for longer than 4 hours? Is more fermenting better or should I make it say within 10 hours??
    Thanks!

  8. seldom does one see such meticulous step by step detailing in a recipe,really appreciate the effort and am positive that the recipes taste great as well; will definitely try it.

  9. recipes are meticulous and i really appreciate the effort in giving us a detailed step by step method on how to make the recipes; will definitely make it.

  10. Hi Sailu,
    Mee recipes chala bagunnayi……..vatini minchi mee vantala photographs notlo nellu teppisthunnayi……delicious………thanks for the recipes.
    nenu office lo kurchoni ee recipes choosi, notlo neelu ooruthunte, meeku mail isthunnanu…….
    indu

  11. superb! what a fantastic photography and u r presentation. if i wont appreciate this type of work, i will be doing unjust to deserve people. keep it up.

  12. The methi chole came out so good! The methi addition gives the chole a very unique taste. It was a great hit among my friends and family. So Mighty Thanks goes to you!

  13. love all yr recipies,gr8 photos.what is meant by roasted chickpea powder.is it besan? wanted to try out this recipie but had this little doubt.

    Thank you. Yes, its besan.

  14. I made this today for lunch Sailu and we all loved it. We had it with rotis. I’ll be preparing this regularly. Thank you very much for such a simple and tasty recipe.

  15. Hi Sailu, today I have posted pictures of the aloo methi and methi chole I prepared from your blog. Thanks once again for the tasty dishes. I’ll be trying the methi mattar very soon.

  16. Hi Sailu,

    I tried this recipe today at home and it turned out to be a total hit. Thanks for posting sharing such wonderful recipies.

    Nimisha

  17. sailu garu,
    i tried this and its really delicious….exactly like they serve in hotel. excellent. one small doubt….can we try this bathura’s with wheat powder(atta).

    I haven’t tried with wheat flour yet. You could replace 1/2 cup maida with atta and try out.

  18. Hi Shailu,

    I look up your website almost daily. All your recipes are awesome and
    the explanations are so easy to follow. Thanks for sharing them. You touch peoples lives all over the world. However I noted in most of your recipes you mention :
    garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)
    How does one powder such a small qtr in a mixer grinder.

    Thanks

    Sarita

  19. I made this recipe today. I used a 14 oz can of chickpeas, and 2 chopped tomatoes, and it turned out great. If one uses canned chickpeas, reduce the salt accordingly. I didn’t and my cholay were way too salty. I ended up adding a potato and some water to absorb the excess salt. My only suggestion would be to list the ingredients in the order that they appear in the recipe. Also instead of making bhaturay, I just fried Mexican flour tortillas. It took me less than an hour to make the whole thing; the only long step was ripping off the leaves.

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