Bhatura is synonymous with Punjabi cuisine and this delectable bhatura and chole/channa combination is a favorite of everyone everywhere.
Kasoori Methi Bhatura is a fried bread where the dough is mixed with dried fenugreek leaves or kasoori methi. The dough is left to leaven for several hours. This lends a distinct taste to it making it different from the regular puris.
Methi or fenugreek leaves are microgreens that are widely used in Indian cuisine so much so that now it is available in a dried, dehydrated form called kasoori methi.
I use the bitter-sweet kasoori methi in most vegetable and dal preparations.
Once a month is ‘Puri Day’ as per our kitchen timetable, and this time made bhaturas – mixed methi and other spices to the bhatura dough.
How this tastes? You have to make this following my recipe and you will know for yourself.