T's cousins were visiting...they had a late night flight (almost early morning ) - and I was wondering what I should make ...in case they are hungry and would like a bite...
Thought something light would be good...and hence decided on methi dhebra....traditionally dhebra is made of jowar or bajra flour....generally I stick to thepla or paratha which is made of wheat flour...
If the dhebra is made wholly of bajra - then it does not have to be rolled out - it is patted into a small circle and put on the tava to cook..
The ones I made were a mix of wheat flour, and bajra and methi leaves...so it could be rolled out into a thin circle of about 6-7 inches and then fried on the tava with oil.
It turned out real good...and this stays good for a couple of days - you could store it in the refrigerator and warm it before serving.
This makes a good snack, can be had for breakfast or even instead of chapati in the main meal...so it is a really versatile item.
In the recipe below if you do not add the bajra flour - you would have thepla or paratha...
Bajra flour proportion can be increased - but it makes it more difficult to roll out - so I kept it a little less.
This is how I went about it
Ingredients:
2 cups whole wheat flour
1/2 cup bajra flour
1 cup methi leaves - cleaned and chopped
2 tsp ginger chopped fine
2 tsp garlic chopped fine
2 green chillies chopped fine
1 Tblspn sesame seed
1/4 tsp turmeric
1/2 tsp red chilli powder
1/2 cup yogurt /curd
salt to taste
2 Tblspn oil
Oil for frying
Method :
1) Mix all of the ingredients and knead into a soft dough - adding a little water if required. Drizzle a few drops of oil on the top of the dough and let it rest for some time.
2) Make balls out of the dough - roll it out into a disc of about 6-7 inches and fry on the tava - flip the dhebra after a couple of minutes - and put oil on the surface and flip again - oil the second side too...press down with spatula on all sides so as to cook it evenly - flip and repeat the process on the other side - remove from tava once it is done.
3) Cool all the dhebra thus done - and then store in an airtight container.
Enjoy !!!
So dhebras were done - jeera aloo was done - we were ready for our guests....but as I had mentioned - was not sure whether they would have any ...and that is exactly what happened...
It was good that dhebras keep well - I refrigerated them and heated them the next morning - along with rice chillas ( our breakfast plan), the dhebra with pickles and jeera aloo...and lots of fruits - made for a very nice breakfast going on till brunch affair...
Thought something light would be good...and hence decided on methi dhebra....traditionally dhebra is made of jowar or bajra flour....generally I stick to thepla or paratha which is made of wheat flour...
If the dhebra is made wholly of bajra - then it does not have to be rolled out - it is patted into a small circle and put on the tava to cook..
The ones I made were a mix of wheat flour, and bajra and methi leaves...so it could be rolled out into a thin circle of about 6-7 inches and then fried on the tava with oil.
It turned out real good...and this stays good for a couple of days - you could store it in the refrigerator and warm it before serving.
This makes a good snack, can be had for breakfast or even instead of chapati in the main meal...so it is a really versatile item.
In the recipe below if you do not add the bajra flour - you would have thepla or paratha...
Bajra flour proportion can be increased - but it makes it more difficult to roll out - so I kept it a little less.
This is how I went about it
Ingredients:
2 cups whole wheat flour
1/2 cup bajra flour
1 cup methi leaves - cleaned and chopped
2 tsp ginger chopped fine
2 tsp garlic chopped fine
2 green chillies chopped fine
1 Tblspn sesame seed
1/4 tsp turmeric
1/2 tsp red chilli powder
1/2 cup yogurt /curd
salt to taste
2 Tblspn oil
Oil for frying
Method :
1) Mix all of the ingredients and knead into a soft dough - adding a little water if required. Drizzle a few drops of oil on the top of the dough and let it rest for some time.
2) Make balls out of the dough - roll it out into a disc of about 6-7 inches and fry on the tava - flip the dhebra after a couple of minutes - and put oil on the surface and flip again - oil the second side too...press down with spatula on all sides so as to cook it evenly - flip and repeat the process on the other side - remove from tava once it is done.
3) Cool all the dhebra thus done - and then store in an airtight container.
Enjoy !!!
So dhebras were done - jeera aloo was done - we were ready for our guests....but as I had mentioned - was not sure whether they would have any ...and that is exactly what happened...
It was good that dhebras keep well - I refrigerated them and heated them the next morning - along with rice chillas ( our breakfast plan), the dhebra with pickles and jeera aloo...and lots of fruits - made for a very nice breakfast going on till brunch affair...
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