Dhebra

Yields: 24
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Ingredients
  • ¾ cup Cornmeal (fine)
  • ¼ cup Cornmeal (course)
  • ½ cup Gram flour
  • ½ cup Wheat flour
  • 2 tbsps Oil
  • ⅓ cup Plain yogurt
  • 1½ tsp Green chillies (crushed - to taste)
  • 1 tbsp Ginger (crushed)
  • 1 tsp Garlic (crushed)
  • 2 tsps Salt (or to taste)
  • ½ tsp Sugar
  • 1 tbsp Sesame seeds
  • 1½ tsp Ajmo
  • ¼ tsp Turmeric
  • ½ cup Green methi (fenugreek leaves - chopped)
  • Oil (for frying)
Instructions
  1. Mix flours, add oil and rub well. Should be crumbly.
  2. Add the remaining ingredients, except methi, bind into a firm dough using little water.
  3. Cover and let rest for 8 hours or overnight.
  4. Add methi, mix well to soften the dough.
  5. Divide into 24 equal size balls.
  6. Flatten each ball between 2 pieces of greased wax paper, to1/8 inch thick disc.
  7. Deep-fry 2-3 at a time in hot oil on medium heat, until puffed and golden brown. Do not let them touch each other. Press dhebras with a skimmer to help puff.
  8. Remove and drain on a paper towel.
  9. NOTE : Do not flatten all the dhebras at once. Flatten the next batch while the current batch is frying. Adjust the size of the balls to make mini dhebris.