Thursday, February 15, 2018

Methi Na Dhebra

Fresh fenugreek leaves - 1 cup,
Garlic paste - 2 tsp,
Wheat flour - 1/2 cup,
Gram lour (chana atta) - 2 tbsp,
Millet flour (bajri atta) - 1/4 cup,
Sorghum flour (juwari atta) - 1/4 cup,
Salt - to taste,
Turmeric powder - 1/2 tsp,
Red chilli powder - 1 1/2 tsp,
Cumin seeds - 1/2 tsp,
Cumin and coriander powder - 1/2 tsp,
Asafoetida - 1/4 tsp,
Ghee (clarified butter) -2 tbsp,
Water - 1/3 cup or as needed.

Ghee (clarified butter) - to roast dhebra.

Wash and dry fresh fenugreek leaves well. Chop finely and measure one cup.
In a mixing bowl, add all the ingredient except water.

Mix well.

Now gradually add water, little at a time and form semi stiff dough.

Let it rest covered for 3-5 minutes. Divide dough into 6 equal parts.

Roll each part into round shape disc with the help of rolling pin using dry flour as per below image.

Roast rolled disc over hot skillet from both the sides using ghee. Roast dhebra over medium to medium high flame. Repeat the process with remaining dough.

Ghee can be replaced by oil in roasting process.
Red chilli powder can be replaced with green chilli paste.
Serve with tea or keri chundo. For chunda recipe, click HERE.

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