Lasaniya Dhebra

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 

1. 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.
2. Add yogurt and knead to a soft dough.
3. Dust some flour on rolling board, divide the dough into equal portions, shape them into balls and roll into thick discs. This is dhebra.
4. 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.
5. Flip the dhebra drizzle some more ghee and cook for 1 minute more.
6. Transfer the dhebras on a serving plate and serve hot with pickle.