If you have never tried these, I suggest that you make them - they taste absolutely heavenly when you have it with a hot cup of tea.
Ingredients:
- 2 cups bajra flour (millet)
- 1/4 cup whole wheat flour
- 2 tbsp semolina/ravo
- 3 tbsp gram flour (chane-jo-lot)
- 2 tsp sesame seeds
- 1 cup fresh methi leaves (fenugreek)
- Salt to taste
- 1 tsp red chili powder
- 1/3 tsp haider (turneric)
- 1/2 to 3/4 cup yogurt
- Oil for frying (for deep frying version)
Make a paste of the following ingredients:
- 5 green chilis
- 1/2 tsp ginger paste (1 inch ginger)
- 1 tsp garlic paste (2 garlic cloves)
Method:
- Add all ingrdients together except yogurt and the ground green chili paste and mix well. This ensures that the spices are mixed properly
- Next add the green chili paste and mix well
- Start making a dough using yogurt. Make a firm but semi-soft dough. You might not need all the yogurt. Set it aside for 30 minutes to an hour
- Make medium size balls and start patting out the balls to make medium size patties. You can use a rolling pin on a plastic wrap. Cover the balls with some whole wheat flour so that it is easier to use the rolling pin
- Heat oil for deep frying.
- When dhebras puff up and turn brown, remove and drain on paper towel to remove excess oil. Let cool.
- You can heat up a frying pan (on high heat). Lower heat to minimum and lay a patty flat over it. Cook until small bubbles appear on the surface. Increase heat to medium. Sprinkle 1/2 tbsp oil around the patty and 1/4 tbsp oil on the surface of the patty. Fry till small brown spots appear on both sides. Remove from the griddle at once. Repeat till all patties done.
- These can be refrigerated and you can re-heat in a microwave before eating
- Serve with yogurt chutney and definitely chai....
