Updated: Mar 7
Preparation and Cooking Time: 45 min.
2½ cups Fine Corn Flour (Polenta Fine Flour)
¾ cup Jowar Flour (Sorghum Flour)
½ cup Ondhwa Flour (Handvo Flour)
1½ cup Fresh Yoghurt
¼ cup Fresh Fenugreek Leaves Finely Chopped (Methi)
¼ cup Coriander Finely Chopped
2 tbsp Ginger Paste
1½ tbsp Garlic Paste
1 tbsp Green Chilli Paste
1 tbsp Lemon Juice
1 tsp Turmeric Powder
3 tbsp Sugar
Salt to taste
4 tbsp Sesame Seeds + Extra for topping
3 tbsp Oil + Deep Fry (Corn Oil)
In a bowl, add the cornflour, jowar flour, ondhwa flour, fenugreek leaves, chopped coriander, ginger-garlic and green chilli paste, lemon juice, oil, turmeric powder, sugar and salt, mix well until it has combined.
Add the yoghurt and knead the dough until it becomes stiff but soft (like play dough); add a tablespoon of yoghurt if needed, cover the dough and leave it overnight.
Start to heat the oil on medium-low heat in a wok, take a big plastic sheet on a chopping board and divide the dough into small balls about 1½ inch.
Put some sesame seeds on a small plate and take some water in a small bowl.
Wet your fingers with little water, dip them in the sesame seeds, and pat the dough ball flat and round, about 2 inches in diameter and approximately 3-4mm thick.
Lift the dhebra by lifting the plastic, transferring them to your hand, and gently put them in the oil.
Deep fry the dhebras about 5-6 at a time by dipping them in oil until they puff up, fry until golden brown on both side; drain on a paper napkin and let it cool down completely, then store them in an airtight tin, consume within two weeks
Repeat the above process in batches.
Enjoy them with breakfast or a teatime snack.
By using sour yoghurt, it gives an excellent tangy taste to the dhebras. Just leave the yoghurt out overnight.
By leaving the dough overnight helps it to ferment the yoghurt to make the dhebras nice and fluffy.