
Ingredients:
- 1 cup Jowar (Sorghum) flour
- 1 cup wheat flour
- 1 1/2 tsp salt (or as per taste)
- 1 tbsp sugar
- 1/2 tsp asafetida
- 1/2 tsp turmeric powder
- 1 tbsp sesame seeds
- 1/2 tbsp green chili paste
- 1/2 tbsp ginger paste
- 3-4 tbsp fresh chopped green garlic or 1 tbsp garlic paste
- 3 tbsp chopped coriander leaves
- 1 1/2 tbsp peanut oil or any other oil
- 1 cup finely chopped methi (fenugreek) leaves or 2 tbsp dry methi leaves (kasoori methi)
- 1/2 to 1 cup yogurt for kneading the dough (or as required… dough should be soft)
- Some wheat flour for rolling
- 5-6 tsp oil for roasting
Method:
- In a mixing bowl, take the flours, salt, sugar, asafetida, turmeric powder, sesame seeds and mix well
- Add chili paste, ginger paste, fresh garlic / garlic paste, coriander leaves, 1 1/2 tbsp oil and mix well
- Knead the dough by gradually adding 1 tbsp yogurt at a time… knead it very well to form medium soft dough
- Make medium size balls from the dough (about 6-7)
- Take a dough ball on a flat surface, sprinkle some flour on it and roll to around 5-6 inches in diameter. Sprinkle more flour if the dough feels too stick while rolling
- Heat a nonstick skillet on medium heat and gently place the rolled dough on it
- Flip when one side is partly cooked
- Again flip when the second side is partly cooked
- Add oil on the skillet as well spread oil on the dhebru
- Cook both side till it’s light brown and fully cooked… feel free to press the dhebru with spatula while cooking
- Put it aside and make the rest of the dhebra by following the same steps
- Serve hot with yogurt or masala chai
Serves: 4
Inspiration source:
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