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.
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.
