Dhebra is an easy and delicious snack from the State of Gujarat, India. It is a healthy and filling snack as no frying is required and will keep you full for long. Made with wheat flour and bajra flour, dhebras are full of flavour and have great shelf life and can be taken along when travelling. You can also make dhebras in big batches and store them in a refrigerator.
In this recipe you can use either fresh fenugreek leaves or the dried ones. Since I don’t get fresh fenugreek/methi leaves all year round I have used dried kasoori methi leaves, which is readily available in the Asian shops.
Now, let’s get straight into the recipe and make some great dhebra memories……
Ingredients
- 1 cup Whole wheat flour
- 1/3 cup Millet flour/Bajra flour
- ½ cup Yogurt
- ¼ tsp. Citric Acid, if the yogurt is not sour
- 1 tbsp. Jaggery or Brown Sugar
- 2 tsps. Minced Ginger
- 2 tsps. Minced Garlic
- 1 tbsp. Sesame Seeds
- ½ tsp. Cumin Powder
- ¼ tsp. Turmeric Powder
- ¼ tsp. Red Chilli Powder
- Minced Green Chillies, to taste
- 1 tsp. Salt or to taste
- 2 tbsps. Kasoori Methi/Dried Fenugreek Leaves
- ¼ cup Cilantro/Coriander Leaves
- 2 tbsps. Oil
- Oil, for pan frying
Method
- Combine the yogurt, citric acid (if being used) and jaggery in a bowl.
- Mix well and break down all the lumps.
- To this mix add ginger, garlic, sesame seeds, cumin powder, turmeric powder, red chilli powder, green chillies, salt, kasoori methi and cilantro.
- Mix again and set aside till ready to use.
- To make the dough, combine the flours, add 2 tablespoons of oil and work the oil into the flour till well incorporated.
- Add in the yogurt-spice mixture and make a dough without using any additional water. Knead the dough for a few minutes.
- Drizzle a few drops of oil on the dough, cover and allow the dough to rest for 15 – 30 minutes.
- Heat a griddle on medium heat till nice and hot.
- Divide the dough and make golf size balls.
- Take one and form a smooth ball and then flatten with your palms.
- Dust in some whole wheat flour and start rolling it with a rolling pin on a flat surface. Keep dusting while rolling as needed.
- Roll it out similar to chapati in thickness. Once done rolling, dust off excess flour and place it on the hot griddle.
- Move the dhebra a little so it does not stick and then allow it to cook on the underside till you see a few bubbles appear. Once the bubbles are visible, flip the dhebra and allow it to cook on the other side.
- Drizzle a little bit of oil, spread it and flip it.
- Press down gently but firmly with a flat spatula – pressing and turning as you go. Apply oil on this side as well and flip and press down again.
- Take the dhebra off the griddle and transfer it into an insulated container till ready to eat.
- Yummy dhebras are ready!!
