Dhebras

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.................

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.

or

b. Pat into small circles between your palms & deep fry in hot oil like puris.
Drain & serve hot.

Tastes divine !!!



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