Dhebra is a gujarati dish which is a type of deep fried poori made of bajra and fenugreek leaves. instead of deep frying some people fry it on griddle (tawa) like paratha. they are also called as theple.
People love to carry dhebra while travelling as it tatses very good when stale. they can be enjoyed with a hot cup of tea.
Dhebra can be served with green chutney , amchoor ki mithi chutney, masala fried hari mirch and pickles.
You can see the plain Dhebras in the image below and Dhebras with methi in video.
- 1 cup Corn Flour ( the type we get to make Corn tortillas,available at any store)
- 1/2 cup Bajra Flour (Millet)
- 1/2 cup Atta (Wheat flour)
- 1/4 cup Semolina AKA Sojo or Rava - I use fine variety
- Green Chili , ginger and garlic - crushed into a paste (to your tastes)
- 1 cup Finely Chopped Fresh or 1/2 cup Dried Fenugreek Leaves if desired
- Salt , Sugar, lemon juice or citric acid crystals (to taste)
- Enough yogurt to bind the dough- make sure it is a little sour. Leave yogurt out overnight for it to become sour.
- turmeric - 1/2 tbsp (optional)
- Sesame Seeds - around 4 tbsp
- 1 tbsp - Hot Oil
- Oil for frying
- Into the bowl, mix all the flours together. Make a well in the center. Add the hot oil, the crushed JGG paste, and all the seasonings, along with the sesame seeds. Add yogurt slowly and bind to make a semi soft dough. Mix well and have a taste. Leave the dough overnight to ferment. Check in the morning and knead it again to make it smooth.
- The next day, when ready to make these vadas...do some prep work. Get the oil ready to fry. Take a medium ball of dough and roll into a ball. Put the ball of dough on the plastic. With your fingers, pat it into a small round patty as shown in video.
- Slip the patty into the hot oil, being very careful. Let the theplas brown all over and take them out on medium heat. When done, remove from the oil. Drain on paper towels. Store in an air-tight container after letting them cool thoroughly. They will keep well for a few days.