Makai Methi Dhebra

Dhebra is a popular Gujarati tea time snack. It is a type of deep fried bread that uses fresh fenugreek leaves to enhance its flavour. My recipe uses corn flour and wheat flour, but traditionally it is made with millet flour. Dhebra are perfect for picnics and make an excellent snack when travelling on long trips.

Ingredients

• 250g (1 cup) yellow corn flour (fine)
• 250g (1 cup) wheat (chapatti) flour
• 2-3 tbsp. oil
• Salt to taste
• 1 tbsp. crushed green chilli or to taste
• 1 tbsp. fresh ginger paste
• 1 tsp garlic paste (optional)
• 2 tsp chilli powder
• ¼ tsp turmeric
• 2 tsp sugar
• 3-4 tbsp. sesame seeds (extra for garnish)
• 60g fresh fenugreek leaves (methi)
• Handful of fresh coriander leaves
• Pinch of soda bicarbonate
• 125g (1 cup) yoghurt

Instructions

Combine all the ingredients except the oil and yoghurt and mix together well.

Then add the oil and mix again with your hands.

Add your yoghurt in gradually and knead to make a semi soft dough. You can use a little more yoghurt or water if required.

Leave the dough to rest for 4 -5 hours or preferably overnight.

When ready to make the dhebra, take a small ball of dough and pat into a small round circle on a wet muslin or cling film/plastic.

Sprinkle each one with a bit more sesame seeds and press into dough before deep frying on medium heat.

When golden brown, remove from the oil and drain on paper towels.

Enjoy with a hot cup of Indian masala tea, a nice cold drink or with tomato ketchup.