Dhebra
05-10-2024
www.kitchenfoodrecipes.com
Ingredients:
1 cup bajra (millet) flour
1/2 cup whole wheat flour
1/2 cup fenugreek leaves (methi), finely chopped
2 tablespoons sesame seeds
2 tablespoons yogurt
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon cumin seeds
1/2 teaspoon carom seeds (ajwain)
1/2 teaspoon ginger-green chili paste
1 tablespoon jaggery or sugar
1 tablespoon oil
Salt to taste
Water as needed
Oil for frying
Instructions:
Mix the Dough: In a large mixing bowl, combine the bajra flour, wheat flour, chopped fenugreek leaves, sesame seeds, turmeric powder, red chili powder, cumin seeds, carom seeds, ginger-green chili paste, jaggery, yogurt, and salt. Mix everything well.
Knead the Dough: Slowly add water in small quantities and knead the mixture into a soft dough. The dough should be smooth and firm but not too sticky. Add the oil while kneading to enhance the texture. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
Knead the Dough: Slowly add water in small quantities and knead the mixture into a soft dough. The dough should be smooth and firm but not too sticky. Add the oil while kneading to enhance the texture. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
Shape the Dhebras: After resting, divide the dough into small, equal portions. Roll each portion into a smooth ball. Flatten the dough balls slightly and roll them out into small, round discs, about 3-4 inches in diameter, using a rolling pin. If the dough sticks, sprinkle some flour on the surface to make rolling easier.
Cooking the Dhebras: Heat a flat tawa (griddle) over medium heat. Once hot, place one rolled-out dhebra on the tawa. Let it cook for about 1-2 minutes, until bubbles start to appear. Flip it over and apply a small amount of oil on both sides. Cook the dhebra until it turns golden brown and slightly crispy on both sides.
Repeat: Repeat the process with the remaining dough balls. Keep the cooked dhebras in a clean kitchen towel to maintain their softness.
Serve: Serve the hot dhebras with green chutney, yogurt, or pickle. They can also be enjoyed with a cup of tea for a traditional Gujarati breakfast or snack.
Tips:
You can adjust the spice levels by adding or reducing the amount of red chili powder and ginger-green chili paste.
For added flavor, you can mix grated garlic or onions into the dough.
If fresh fenugreek leaves are unavailable, you can substitute them with dried fenugreek leaves (kasuri methi).
This healthy, traditional recipe of Dhebra is not only nutritious but also packed with flavors. It’s an excellent choice for breakfast, snack, or even as part of a light meal!
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