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.
Prep: 10 mts, Sitting time: 4 hrs, Cooking time: 20 mts
Serves 5 persons
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
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.