Dhebras

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

January 30, 2010

A Gujarati Dish ………normally made in winter. Along with whole wheat flour, bajre ka atta ( pearl millet flour ) is used in this .

Ingredients

• fresh methi ( fenugreek ) leaves - 1 cup, chopped
• bajre ka atta (pearl millet flour) - 1/2 cup
• atta ( wheat flour ) - 1/2 cup
• besan ( gram flour ) - 1 tbsp
• ginger-garlic-green chilli paste - 1tbsp
• ajwain ( carom seeds ) - 2 tsp
• til (sesame seeds ) - 2 tsp
• hing asafoetida ) - 1 pinch
• curd - 2 tbsp
• oil - 2 tbsp
• gur (jaggery ) - 1 tsp
• salt to taste

Method

1. Place all the dry ingredients in a mixing bowl.
2. Now add the required amount of water & knead into a fairly stiff dough. It becomes a bit loose when you leave it for a few minutes. Leave it to rest for 10 minutes.
3. There are 2 ways to make the dhebras now……………..
4. a. Roll out into fairly thin roti like circles. Place on hot tawa or skillet. Cook on one side & then turn it over . Apply a little oil around the edges & over it, cook for 3-4 minutes on medium flame. Turn over & apply a little more oil around the edges & over the 2nd side & cook again for 3-4 minutes. Serve hot with pickle & curds.
5. or
6. b. Pat into small circles between your palms & deep fry in hot oil like puris.
7. Drain & serve hot.
8. Tastes divine !!!

Notes / Variations

Both of these taste superb. But obviously the deep fried dhebras are what I like best.

Source: chitti