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.

Methi Chole – Bhatura

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  methi
  •   white chickpeas


  • Padmaja

    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:)

  • Nags

    this looks really yummy! nice and bright pics!

  • Simple Indian Food

    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

  • Asha

    Lot of Chole recipes today which I don’t mind at all. Great combo Sailu. They look delicious. Happy Monday to you!:)

  • Rosa

    That dish looks wonderful! I love your pictures…



  • bee

    we will definitely trying your methi chole. it looks so wholesome and delicious.

  • Happy Cook

    Happy New year
    Love the new look.
    One of my favourite combination is this
    Love them

  • Mishmash!

    They re real golden brown beauties!! so pretty !! feel like hitting kitchen immdtly to fry some of ’em 🙂


  • chandana

    baturaa…..chole……..mmmmm yummooo.gr8 snaps.i’ll check ur site everyday to see watz next…..very interesting….

  • Rajitha

    loved ur pic..bright and the food looking awesome!!

  • Suganya

    Methi Chole is going to be on our dinner table this week. Thanks for the recipe, Sailaja.

  • vimmi

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

  • mansi

    the chhole recipe is great Sailu..will try it sometime soon:)

  • Rina

    Love this post Sailu.. Thanx for bring the Bhatura and chole receipes live agian. Bookmarked..

  • Dhivya

    The layout has changed and luks wonderful sailu. Bhaturey are evergreen fav and ur pic’s luk tempting.:)

  • meeso

    Yum, yum, yum!!! That picture is so tempting!

  • Lakshmi

    I am so glad you are back sailu gaaru ! i missed your receipes a lot.

  • meghana

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



  • Padma

    I love the new look of ur blog…wonderful looking bhature’s feeling hungry for them….

  • Latha

    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!

  • Susmitha

    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).

  • Athi

    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?

  • Poornima

    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??

  • Meera

    Wow! Methi and cholay combination, how wonderful. Never had before. Will surely try.

  • sheiba

    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.

  • sheiba

    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.

  • Mansi

    This looks simply marvellous Sailu! I make Chhole a lot, but have never tried Bhatura at home:) you’ve inspired me now!

  • Indu

    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…….

  • shaikhmohammed

    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.

  • Sonia

    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!

  • Madhuram

    That’s a winning combination. Methi and chickpea combination is also new to me.

  • iilovecooking

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

    Thank you. Yes, its besan.

  • Madhuram

    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.

  • Madhuram

    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.

  • Suresh

    Hi Sailu, i tried this receipe. This came fantastic. Thanks for the nice & easy cooking procedure.

  • Nimisha

    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.


  • anu

    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.

  • sarita

    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.



  • Hemant Trivedi

    Hello Shailu,

    Thanks for posting my recipe of Methiwale Kabuli chhole on your blog.

    Now I have my blog with the same name as my website.

    This blog contains mostly new recipes.
    Hope you would visit the same .


    Hemant Trivedi

  • Sidra

    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.

  • Neela

    I tried this recippe. It’s awesome. Thanks