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. 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. Prep: 10 mts, Sitting time: 4 hrs, Cooking time: 20 mts Serves 5 persons Cuisine: Punjabi Source: Recipe files . 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 Preparation: 40 mts Serves 4-5 persons Cuisine: Rajasthani Source: Hemant Trivedi’s Website . 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
