This recipe is for Methi na Dhebra, a wonderful snack from Gujarat. It is made with methi leaves mixed with bajra and jowar flours, and is simply delicious with a cup of hot tea.
Grind the green chillies, ginger and garlic to a coarse paste. Set aside.
Making the Dough
To a large bowl, add the bajra flour, jowar flour, methi leaves, besan, green-chilli-ginger-garlic paste, sugar, salt, chilli powder, asafoetida, and dahi.
Mix well.
Add 1 tbsp oil and a little water. Mix well.
Add a little water at a time to form a soft dough.
Making the Methi na Dhebra
Divide the dough into 16 to 20 equal portions.
Shape each portion into a disc.
Over medium flame, heat some oil in a pan.
To test if the oil is hot enough, add a pinch of the dhebra dough into the oil. It should rise to the top.
Add a few debra at a time and let them fry over medium heat.
Flip over and fry till both sides are golden brown.
Use a slotted spoon and remove the Methi na Dhebra from the oil and let all the oil drain from them.
Place the fried Dhebra on a kitchen tissue to remove the excess oil.
Fry all the Dhebra in a similar manner.
Serve hot with cold dahi.
To Store the Methi na Dhebra
Let the Dhebra cool to room temperature and then store in an air-tight tin.
Heat on a pan before serving.
Notes
I deep-fried this delicious snack but you can shallow fry on a pan in a few teaspoons of oil. If you are shallow-frying, you need to have a lot of patience and do it on a low-to-medium flame so that the Methi na Dhebra cooks right through the middle.
Keyword Methi na Dhebra, Vegan, Vegetarian
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