Veggie Foodie

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:

1. In a mixing bowl, take the flours, salt, sugar, asafetida, turmeric powder, sesame seeds and mix well
2. Add chili paste, ginger paste, fresh garlic / garlic paste, coriander leaves, 1 1/2 tbsp oil and mix well
3. Knead the dough by gradually adding 1 tbsp yogurt at a time… knead it very well to form medium soft dough
4. Make medium size balls from the dough (about 6-7)
5. 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
6. Heat a nonstick skillet on medium heat and gently place the rolled dough on it
7. Flip when one side is partly cooked
8. Again flip when the second side is partly cooked
9. Add oil on the skillet as well spread oil on the dhebru
10. Cook both side till it’s light brown and fully cooked… feel free to press the dhebru with spatula while cooking
11. Put it aside and make the rest of the dhebra by following the same steps
12. Serve hot with yogurt or masala chai

Serves: 4

Inspiration source: