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Dhebra Recipe
How to make Dhebra
Dhebra is a very popular Gujarati snack, that is made by using bajra flour (pearl millet) and methi (fenugreek leaves). It is served with yogurt, coriander mint chutney, or pickle.
- Total Cook Time 35 mins
- Prep Time 15 mins
- Cook Time 20 mins
- Recipe Servings4
- Easy
Ingredients of Dhebra
- 1 and a half Bajra flour
- 1/4 Gehu ka atta/Whole wheat flour
- 2 Chopped methi
- 2 Chopped coriander
- 2 Green Chillies (chopped)
- 1 Sesame Seeds
- 2 Til
- 1 tsp Ajwain
- 1 tsp Jeera
- 1/2 tsp Haldi
- 1/2 tsp Black pepper powder
- 1 Ghee
- 1 Jaggery
- 1/4 Plain yoghurt
- Salt to taste
How to Make Dhebra
HideShow Media1.
Add bajra flour, whole wheat flour, chopped fenugreek/methi leaves, coriander leaves, green chillies, sesame seeds, til, ajwain, haldi, black pepper and salt to a bowl.
2.
Pour in ghee, jaggery dissolved in 2 tablespoon water and yogurt and mix the ingredients well using your fingers.
3.
Add water little by little and knead to make a soft dough. Do not add a lot of water at once otherwise, the dough can become sticky. The amount of water will depend on the quality of flour used. Cover the dough with a kitchen towel and keep it aside on the counter for 20 minutes.
4.
Divide the dough into 14-15 equal size pieces. Take one piece and make a smooth ball from it. Press it in between your palms. Dust it with some dry flour and gently roll to make a thick circle (0.5 cm).
5.
Heat oil for deep frying in a skillet over high heat. When the oil is hot, reduce the heat to medium-low. Drop 4-5 dhebra in hot oil and fry until they are browned from the bottom (4-5 minutes).
6.
Flip them using a fork and fry on the other side as well. Don’t be in a hurry to turn the dhebra until they are browned and set, otherwise, they may break while turning. Fry on medium-low heat only. Keep flipping them once in a while frying.
7.
Once the dhebra are browned well and crispy, drain them on a plate lined with kitchen towel. Serve warm or at room temperature.