Dhebra
Sukaina Nasser Mamado
This is a plain dhebra, made of millet flour (bajra atta). Because it is the simplest dhebra to make, it is the most commonly consumed in India. Another variety is theĀ methi dhebra, in which methi (fenugreek) is added as flavour.
Prep Time 1 hour hr
Total Time 1 hour hr
Course snacks
Cuisine Gujrat, Indian
- 1/2 kilogram(kg) millet flour
- 2 tablespoon(tbsp) oil
- 1/2 teaspoon(tsp) garlic paste
- 1/2 teaspoon(tsp) ginger paste
- 1/2 teaspoon(tsp) green chillies ,ground
- 1 tablespoon(tbsp) coriander leaves
- 1 tablespoon(tbsp) chopped fenugreek leaves
- 1 tablespoon(tbsp) sesame seeds
- salt to taste
- yoghurt for binding
- oil for frying
1 Mix together all the ingredients (except the sesame seeds) and bind with yoghurt into a soft dough
Leave to stand for half an hour it possible
Pat small portions of the dough into flat round shapes
Coat lightly with sesame seeds and deep fry in hot oil until golden brown
Drain onto kitchen paper