Methi Makai Dhebra

Preparation :10 mins
Cook :25 mins
Total Time :35 mins
Servings :Makes 30 dhebras

Ingredients :

1 cup finely chopped fenugreek (methi)
1 cup maize flour (makai ka atta)
1/4 cup bajra (black millet) flour
1/2 cup whole wheat flour (gehun ka atta)
1/4 cup semolina (rava / sooji)
1/4 cup jowar (white millet) flour
1/4 tsp turmeric powder (haldi)
1 1/2 tsp sesame seeds (til)
2 tsp green chilli paste
1/2 tsp ginger (adrak) paste
1/2 tsp garlic (lehsun) paste
1 tbsp sugar
1/4 tsp asafoetida (hing)
2 tbsp curds (dahi)
1 tbsp oil
salt to taste
oil for deep-frying

Method :

Combine all the ingredients in a deep bowl and knead into a semi- soft dough using enough water.
Divide the dough into 30 equal portions.Pat a portion of the dough into a 50 mm. (2”) 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.