Methi Chole Bhatura Recipe – Authentic Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Methi Chole Bhatura Recipe – Authentic Indian Street Food

Hello friends! If you’ve ever wandered the bustling streets of Delhi, the aroma of freshly fried bhatura and spicy chole is unforgettable. Today, I’m so excited to share my version of this iconic Indian street food with you – Methi Chole Bhatura! It’s a little bit of effort, but trust me, the explosion of flavors is so worth it. I first made this for a Diwali gathering, and it was an instant hit!

Why You’ll Love This Recipe

This isn’t just any chole bhatura. The addition of fresh methi (fenugreek) to the chole takes it to another level. It adds a beautiful, slightly bitter note that balances the spices perfectly. Plus, homemade bhatura is just…different. It’s softer, fluffier, and tastes like pure comfort. This recipe is perfect for a weekend treat, a festive celebration, or when you just need a little bit of Indian food magic in your life.

Ingredients

Here’s what you’ll need to make this Methi Chole Bhatura:

For the Bhatura:

• 2 cups maida/all-purpose flour (about 250g)
• 1 tbsp semolina/sooji (about 10g)
• 2 tbsps curd (about 30g)
• 1 tsp salt (about 6g)
• ½ tsp sugar (about 2.5g)
• 1 tsp baking powder (about 4g)
• Water, as needed (approximately 150-200ml)

For the Methi Chole:

• 200 grams kabuli channa (chickpeas)
• 1 cup fresh methi leaves (fenugreek), chopped (about 30g)
• 1 large tomato, finely chopped
• 3-4 green chilies, slit
• 1 tsp grated ginger
• 1 tsp cumin seeds
• ¼ tsp turmeric powder (about 1g)
• ½ tsp cumin powder (about 2.5g)
• 1 tsp garam masala powder (cloves, cinnamon, cardamom)
• 1 tbsp tamarind paste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! Using good quality maida is key for soft bhaturas. I prefer using a brand specifically for breads and pastries.

Methi (fenugreek) is a wonderfully fragrant herb. It’s commonly used in North Indian cuisine and has a slightly bitter, earthy flavor. You can usually find it at Indian grocery stores, and sometimes even in the produce section of well-stocked supermarkets. Don’t skip it – it really makes this chole special!

And kabuli channa – these are the larger, beige-colored chickpeas. They hold their shape beautifully when cooked and have a lovely, nutty flavor. Soaking them overnight is crucial for a creamy texture.

Step-By-Step Instructions

Let’s start with the Bhatura dough:

1. In a large bowl, combine the maida, sooji, curd, salt, sugar, and baking powder.
2. Gradually add water, kneading until you form a soft, pliable dough. It shouldn’t be sticky!
3. Cover the dough with a damp cloth and let it rest for at least 4 hours. This is important – it allows the gluten to relax, resulting in softer bhaturas.

Now, for the Methi Chole:

1. Soak the kabuli channa overnight, then boil them until tender. I like to add a pinch of baking soda to the boiling water – it helps them cook faster and become extra creamy.
2. Heat ghee (or oil) in a pan over medium heat. Add the cumin seeds and methi seeds. Sauté until fragrant – about 30 seconds.
3. Add the green chilies, ginger, and asafoetida. Cook for another minute until the ginger is lightly browned.
4. Stir in the chopped methi leaves and cook for 4-5 minutes, until they wilt.
5. Add the chopped tomatoes, turmeric powder, cumin powder, and salt. Cook until the tomatoes soften and release their juices.
6. Add the boiled chickpeas and enough water to cover them. Bring to a simmer and cook for 15-20 minutes.
7. To thicken the gravy, mash about 2 tablespoons of chickpeas and mix them back into the chole.
8. Finally, stir in the tamarind paste and garam masala. Simmer for another 5-10 minutes, until the gravy reaches your desired consistency. Garnish with fresh coriander.

Time to fry the Bhatura!

1. Divide the rested dough into lemon-sized balls.
2. Roll each ball into a thick oval shape – about 6-8 inches long. Don’t make them too thin!
3. Heat oil in a deep frying pan over medium-high heat.
4. Gently slide the rolled bhatura into the hot oil. Use a slotted spoon to press down gently, which helps it puff up.
5. Fry until golden brown and puffed up, about 1-2 minutes per side.
6. Drain on paper towels.

Expert Tips

• Don’t overcrowd the pan when frying the bhatura. Fry them in batches to maintain the oil temperature.
• The dough needs to rest! Don’t skip the resting time, or your bhaturas won’t be as soft.
• Adjust the amount of green chilies to your spice preference.

Variations

• Aloo Chole: Add boiled and diced potatoes to the chole for a heartier meal. My grandmother always made it this way!
• Spicy Chole: Add a pinch of red chili powder or a finely chopped chili to the chole for extra heat.
• Delhi Style Chole: Add a splash of lemon juice right before serving for a tangy kick.

Vegan Adaptation

To make this recipe vegan, simply substitute the curd in the bhatura dough with plant-based yogurt. Use oil instead of ghee when making the chole.

Gluten-Free Adaptation

Making this gluten-free is tricky, as bhatura relies heavily on maida. You could experiment with a gluten-free flour blend, but the texture won’t be quite the same. A good option is a blend of rice flour, potato starch, and tapioca starch.

Spice Level Adjustment

If you prefer a milder flavor, reduce the amount of green chilies and red chili powder. For a spicier kick, add more!

Festival Adaptations

This dish is perfect for festivals like Navratri and Diwali. It’s a celebratory meal that’s sure to impress your guests.

Serving Suggestions

Serve hot bhatura with methi chole, sliced onions, a side of fresh salad, and a dollop of mango pickle. It’s a complete and satisfying meal!

Storage Instructions

Leftover chole can be stored in an airtight container in the refrigerator for up to 3 days. Bhatura is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for a day. Reheat gently before serving.

FAQs

What is the best way to soak and boil kabuli channa for optimal texture?

Soak the chickpeas overnight in plenty of water. Drain and rinse them well before boiling. Add a pinch of baking soda to the boiling water – it helps them cook faster and become creamier.

Can I make the bhatura dough ahead of time? If so, how should I store it?

Yes, you can! Make the dough and let it rest for the initial 4 hours. Then, you can store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature before rolling and frying.

What is methi and where can I find it?

Methi is fresh fenugreek leaves. You can find it at Indian grocery stores and sometimes in the produce section of well-stocked supermarkets.

How can I adjust the tanginess of the chole?

Adjust the amount of tamarind paste. Start with 1 tablespoon and add more to taste. You can also add a squeeze of lemon juice at the end.

What oil is best for deep-frying bhatura to achieve a fluffy texture?

Vegetable oil or sunflower oil are good choices. Make sure the oil is hot enough before adding the bhatura – this is key for achieving a fluffy texture.