New Update
| Main ingredients | Sorghum (jowar) flour, Whole wheat flour, Garlic, Fresh fenugreek leaves, Fresh coriander leaves, Ginger-green chilli paste, Toasted white sesame seeds, Carom seeds, Black pepper powder, Turmeric powder, Asafoetida, Jaggery, Ghee, Yogurt |
| Cuisine | Gujarati |
| Course | Breads |
| Prep time | 20-25 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup sorghum (jowar) flour
- ¼ cup whole wheat flour (atta)
- 2 tablespoons chopped garlic
- 1 cup chopped fresh fenugreek leaves
- 2 tablespoons chopped fresh coriander leaves
- 1 tablespoons ginger-green chilli paste
- 1 teaspoon toasted white sesame seeds
- ¼ teaspoon carom seeds (ajwain)
- ½ teaspoon black pepper powder
- ½ teaspoon turmeric powder
- ¼ teaspoon asafoetida (hing)
- 1 tablespoons grated jaggery
- Salt to taste
- 1 tablespoon ghee + for cooking
- 1 cup yogurt
- Pickle for serving
Method
- Take garlic in a parat, add sorghum flour, whole wheat flour, fenugreek leaves, fresh coriander leaves, ginger-green chilli paste, white sesame seeds, carom seeds, black pepper powder, turmeric powder, asafoetida, jaggery, salt and ghee and mix well.
- Add yogurt and knead to a soft dough.
- Dust some flour on rolling board, divide the dough into equal portions, shape them into balls and roll into thick discs. This is dhebra.
- Heat a non-stick tawa, place one dhebra at a time on the tawa and cook for 2-3 minutes on medium heat. Flip and drizzle some ghee and cook for 2-3 minutes more.
- Flip the dhebra drizzle some more ghee and cook for 1 minute more.
- Transfer the dhebras on a serving plate and serve hot with pickle.
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