Dhebra
Ingredients
¾ cup
Cornmeal
(fine)
¼ cup
Cornmeal
(coarse)
½ cup
Gram flour
½ cup
Wheat flour
2 Tbsps
Oil
⅓ cup
Plain yogurt
1½ tsp
Green chilies
(crushed - or 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 - finely 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, to ⅛ inch thick disc.
7
Heat oil and deep-fry 2-3 at a time 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.