Bajra Dhebra

Preparation :20 mins
Cook :35 mins
Total Time :55 mins
Servings :Makes 40 dhebras

Ingredients :

1 1/2 cups bajra (black millet) flour
1/4 cup whole wheat flour (gehun ka atta)
3/4 cup finely chopped fenugreek (methi)
2 tbsp grated jaggery (gur)
1/4 cup curd (dahi)
1/2 tsp ginger (adrak) paste
1 tsp green chilli paste
1 tsp garlic (lehsun) paste
1/2 turmeric powder (haldi)
1/2 tsp red chilli powder
1/2 tsp coriander (dhania) powder
1 1/2 tbsp sesame seeds (til)
1 tbsp oil
salt to taste

Method :

Combine the jaggery and curd in a small bowl and mix well.
Combine all the ingredients along with jaggery-curd mixture in a deep bowl and knead into a semi- soft dough using enough water.
Divide the dough into 40 equal portions.
Pat a portion of the dough into a 25 mm. (1”) diameter and 1 cm thick circle in between your palms.
Heat the oil in a deep non-stick pan and deep-fry a few dhebras at a time on a medium low flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. You can deep-fry 6 to 7 dhebras at a time.
Serve immediately or store in an air-tight container and consume within 2 days.