Instant Dehbra

Yields: 30
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Ingredients
  • 1 cup Cornmeal (fine)
  • ¼ cup Jowar flour
  • ½ cup Wheat flour
  • ¼ cup Bajri Flour
  • ¼ cup Semolina (fine)
  • 2 tbsps Oil
  • ⅓ cup Plain yogurt
  • 1½ tsp Salt (or to taste)
  • ⅓ oz Green methi (fenugreek leaves - finely chopped)
  • ¼ tsp Turmeric
  • 1 tsp Red chili powder (or to taste)
  • 2 tsps Sugar
  • ¼ tsp Asafoetida (hing)
  • 1½ tsp Ajmo
  • 2 tsps Sesame seeds
  • 1½ tsp Green chilies (crushed - or to taste)
  • 1 tsp Ginger (crushed)
  • ½ tsp Garlic (crushed)
  • Oil (for frying)
Instructions
  1. Mix flours, add oil and rub well.
  2. Add the remaining ingredients and bind into a firm dough, using little water.
  3. Cover with a damp cloth and set aside for 1 hour.
  4. Divide into 30 equal size balls.
  5. Flatten each ball between 2 pieces of greased wax paper, to1/8 inch thick disc.
  6. 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.
  7. Remove and drain on a paper towel.
  8. NOTE : Do not flatten all the dhebras at once. Flatten the next batch while the current batch is frying.