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
.
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
.
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.
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:)
this looks really yummy! nice and bright pics!
Lovely looking channa and batura…i too make most of my food without onions and garlic and never feel its anything else than those prepared with it
Lot of Chole recipes today which I don’t mind at all. Great combo Sailu. They look delicious. Happy Monday to you!:)
That dish looks wonderful! I love your pictures…
Cheers,
Rosa
we will definitely trying your methi chole. it looks so wholesome and delicious.
Happy New year
Love the new look.
One of my favourite combination is this
Love them
They re real golden brown beauties!! so pretty !! feel like hitting kitchen immdtly to fry some of ‘em
Shn
baturaa…..chole……..mmmmm yummooo.gr8 snaps.i’ll check ur site everyday to see watz next…..very interesting….
loved ur pic..bright and the food looking awesome!!
Methi Chole is going to be on our dinner table this week. Thanks for the recipe, Sailaja.
Bhaturas look sinfully goood. I am very lazy about making bhaturas and puris. I make chana often. Should try this soon
the chhole recipe is great Sailu..will try it sometime soon:)
Love this post Sailu.. Thanx for bring the Bhatura and chole receipes live agian. Bookmarked..
The layout has changed and luks wonderful sailu. Bhaturey are evergreen fav and ur pic’s luk tempting.:)
Yum, yum, yum!!! That picture is so tempting!
I am so glad you are back sailu gaaru ! i missed your receipes a lot.
Hi sailu,
its really yummmyyyyyyyy……..i have to try this one for my family this evening. i browse ur site daily for cooking.
meghana
NICE PICS, LOOKS YUMMY AND TEMPTING . I BROWSE UR SITE OFTEN , VERY GOOD TILL NOW. KEEP UP THE GOOD WORK.
VIDYA
I love the new look of ur blog…wonderful looking bhature’s feeling hungry for them….
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
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).
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?
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!
Wow! Methi and cholay combination, how wonderful. Never had before. Will surely try.
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.
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.
This looks simply marvellous Sailu! I make Chhole a lot, but have never tried Bhatura at home:) you’ve inspired me now!
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