Most Gujarati's make different variations of Dhebras as they are tasty and last a couple of days. They are perfect for picnics and lunch boxes. I had posted a recipe for Methi na Dhebra last summer. Since then, I made several different variations of dhebras and wanted to share this variation with you. I have used the same flours as the previous recipe but also added coarse semolina and flax powder to make these dhebras. The semolina, gave them extra texture and taste. I added the flax powder as it is a rich source of essential fatty acids such as Omega 3, active enzymes and fibre. The taste of the dhebras was still just as nice.
Most of the ingredients and the full recipe is here. The extra ingredients are in bold in the recipe below:
Ingredients for about 25-30 dhebras:
1 cup millet flour
1 cup wheat flour
½ cup chana (chick pea) flour
½ cup of semolina
½ cup of Organic sprouted Flax powder1 cup cut and washed fresh fenugreek
1 teaspoon finely blended green chillies ( I used 1 tablespoon as I like my dhebras hot and spicy)
1 teaspoon finely blended ginger
1 teaspoon finely blended garlic
salt to taste
1 teaspoon turmeric
1 -2 tablespoon sesame seeds.
2 tablespoons cooking oil
1 cup of fresh live Yoghurt ( I used homemade yoghurt)
1 litre oil for deep frying (I used sunflower oil)
1. Sieve all the three flours, semolina and Flax powder in a mixing bowl.
2. Add the fenugreek leaves, salt, turmeric, sesame seeds, ginger, garlic and green chillies.
3. Make a dip in the middle of the flours and add the 2 tablespoons of oil.
4. Add half cup water to the yogurt and mix well using a fork. This recipe works great with sour yogurt as it gives a tangy taste to the dhebras.
5. Slowly add the watery yogurt to the flour and make a dough. The dough should be semi-soft.
6. Cover this dough and leave it in a warm place overnight.
7. On the next day, make the dhebras.
8. The dhebras need to be deep fried so heat the oil in a wok
9. On a chappati stand or any work top, cover the area with a plastic. The plastic makes it easy for you to lift up the dhebras.
10. Divide the dough into small balls.
11. Grease your hands with some oil and make the dhebras by patting on the dough balls.
12. Lift the dhebras by lifting the plastic and transfering them to your hand.
13. Deep fry the dhebras until golden brown. I put the dhebras in hot oil, then turn down the heat and let the dhebras cook gently. Leaving the dhebra mixture to ferment in yogurt overnight helps to make the dhebras nice and fluffy.
14. Serve them with some chutney and a cup of tea. Dhebras taste great cold as well.
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