Add all the ingredients to a large mixing bowl and mix the ingredients well using your fingers.
Keep the bowl aside for 15 minutes. The leaves will release water at this time. This is a very important step so do not skip it.
Now mix the flour again with your fingers and try to bring it together. Add water little by little (1 tablespoon at a time) and knead to make a slightly tight dough.
Cover the dough with a kitchen towel and keep it aside on the counter for 20 minutes.
Divide the dough into 14-15 equal size pieces. I use my measuring scale to divide the dough so that the Dhebra are equal in size.
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).
Heat 5-6 cups of vegetable oil for deep frying in a skillet over high heat. When the oil is hot, reduce the heat to medium-low.
Drop 3-5 dhebra in hot oil and fry until they are browned from the bottom (4-5 minutes).
Flip them using a fork and fry them on the other side as well. Fry on medium-low heat only. Keep flipping them once in a while frying.
Once the dhebra are browned well and crispy, drain them on a plate lined with paper tissues. Serve warm or at room temperature.