Dhebra Recipe
Dhebra is a popular Gujarati deep-fried snack or breakfast recipe, that is prepared with bajra flour (pearl millet) and methi (fenugreek leaves). It can be served with yogurt, coriander mint chutney, or pickle. Check out the easy recipe to make it.
Servings: 8 people
Ingredients
- 1 and ½ cups pearl millet flour (bajra flour)
- ¼ cup whole wheat flour (gehu ka atta)
- 2 cups chopped fenugreek leaves (methi) packed
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 2 teaspoons finely chopped green chilies
- 2 tablespoons white sesame seeds (til)
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon cumin seeds (jeera)
- ½ teaspoon turmeric powder
- ½ teaspoon ground black pepper
- 1 and ½ teaspoons salt
- 1 tablespoon ghee
- 1 tablespoon jaggery dissolved in 2 tablespoon water
- ¼ cup plain yogurt (dahi, curd)
- oil for frying
Instructions
Prepare The Methi Leaves
- Pluck the leaves from the stems and discard the stems. Measure out 120 g (2 cups packed) leaves.
- Wash the leaves well with water a few times to remove the dirt. Drain the water well and chop the leaves finely.
Make The Dough
- Add all the ingredients to a large mixing bowl and mix the ingredients well using your fingers.
- Keep the bowl aside for 15 minutes. At this time, the leaves will release water. This is a crucial 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.
- 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 the flour used.
- Cover the dough with a kitchen towel and sit it on the counter for 20 minutes.
Roll The Dhebra
- Divide the dough into 14-15 equal-sized pieces. I use my weighing 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 using a rolling pin to make a thick circle (0.5 cm)
- Roll 3-5 balls into circles and keep them on a plate in a single layer. Keep the remaining dough covered with the cloth to avoid drying.
Fry The Dhebra
- Heat 5-6 cups of 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.
- Note – Don’t 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.
- Once the dhebra are browned well and crispy, drain them on a plate lined with paper tissues. Serve warm or at room temperature.
- Once one batch is fried, roll the other dough pieces. Increase the heat to high to heat the oil well. Reduce the heat once the oil is hot, then drop the next batch in oil. Fry all the dhebra in the same manner.
- Cool and store in an airtight container at room temperature for 3-4 days.
Video
Nutrition
Calories: 140kcal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 14mg | Potassium: 92mg | Fiber: 2g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 3mg
