This is iron and fibre-rich snack made with fenugreek leaves and bajro flour from Gujarat. It is served as yoghurt plain or chutney as an afternoon snack.
If you are making it first time then you have to keep in mind that it is sticky dough and you have to be gentle with it. Because of the bajro it will not be a perfect round, you will have rough edges.
This can be cooked over a tava or frying pan but then it is masala rotla, not dhebra. Dhebra is best deep fried, so forget the healthy diet and enjoy it fried.
This is my grandmother’s recipe and I have used it for a long time. You will find different version of this recipe. This mixture has to rest overnight or at least 5 hrs. If you make it instantly the texture will be different. We had always used fresh methi in Africa, but it is not always available in the western countries so now I use the frozen methi. Frozen Methi and bajro is found in an Indian grocery store. You will also find different brands of bajri(millet flour), I use Jalpur.
- 2 cups bajra no atta (millet flour)
- 1 tbsp sugar
- 1 tsp salt
- ½ teaspoon haldi
- ½ tsp crushed garlic
- ½ tsp crushed green chillies
- ½ tsp crushed ajma
- ½ tsp crushed cumin
- ½ tsp crushed black pepper
- ½ tsp sesame seeds
- 2 tbsp chopped cilantro
- 1 cube frozen methi(fenugreek leaves)optional
- 3/4 cup yoghurt
- 2 tbsp oil
- 3 cups oil for frying
- 1/4 cup sesame seeds for decoration
- 1 cup yoghurt
- Put everything in a bowl and make a stiff dough with yoghurt.
- Leave it overnight or at least 5 hours.
- Make small balls about an inch round, roll this in sesame seeds
- With your fingers and on a kitchen towel, flatten the ball into a patty about 2” round.
- Deep fry this in a medium- hot oil. You can fry about 6 – 8 at a time.
- Serve this with Yoghurt
- You know the oil is hot when you put the handle of a wooden spoon in the oil and the oil bubbles around the handle.
- Use a coffee grinder to crush Ajma, Cumin and Black Pepper.
- You can make a chutney with garlic, Green Pepper and Cilantro.
- Use a little chutney in the yogourt and serve this with the dhebra