This is the third part of the Sonali Trilogy.
Every Tuesday, when Sonali has a day off from work, she works on the home front. All working women out there know what I am talking about.
In top gear, she whizzes around the house, cleaning, tidying up, laundry, running errands and as pre-arranged, we meet at her apartment and she has some nice Gujarati dish for me to taste!
For a while now, I have been pestering her for a hands-on session at making something.
Since methi (fenugreek) is in season (psssst- we get a big bunch as low as .50 cents! I had discovered that when we first moved here. I actually did the ridiculous Dharmendra dance at getting Methi leaves that cheap! ) We decided on Dhebra.
For someone who claims that she is not fond of Gujarati food, Sonali does a fantastic job of cooking all things Guju in her kitchen.
I arrived, armed with my camera and the desire to learn.
These Dhebras are a great tea-time snack. I loved rolling up one and nibbling on it with my cup of chai.These are also good picnic food or lunch-box option.
2 cups Wheat flour ( gehun ka atta)
1 cup Bajra flour (pearl millet flour)
1 bunch Methi / Fresh Fenugreek (leaves only)
1 Tbsp. each, grated Ginger and Garlic
2-3 Green Chilies paste (+/- to taste)
Salt to taste
2-3 Tbsp of chopped Cilantro
Jaggery, a small lump, about the size of a key lime ( traditionally, sugar is used, but jaggery being a healthier option, I prefer that)
1 Tbsp, Toasted Sesame Seeds
1/2 tsp. Turmeric powder
1/2 tsp. Red chili powder
1 tsp.Ajwain / bishops weed
3 Tbsp oil
Yogurt, whisked- approx 1 cup, use this measurement as a guide only
Wash the methi/ fenugreek leaves and chop them.
Mix the flours and add all the above listed ingredients, except the yougurt.
Mix with your hands to ensure that the chopped methi as well as the spices are well incorporated (see notes)
Now slowly add the whisked yogurt and start making the dough. Be careful when adding the yogurt,the dough has to be a bit stiff.
Cover and let the dough rest for 10-15 minutes.
When you are ready to start making the dhebras, heat a skillet on med- high and pinch off a small portion of the dough about the size of a lime.
Dredge it in wheat flour and roll it, uniformly, into a disk, about 6-7 inches in diameter.
Carefully transfer the flat-bread onto the hot skillet.
As the underside bubbles,turn and flip over to the other side and drizzle a few drops of oil on top.
Flip and cook the oil smeared side, if you have it, use the 'fulka press' ( the wooden flat headed hammer thingy, as shown in the pictures below). By gently pressing with the 'press', till brown spots form on the underside.
Drizzle some more oil on top and flip, press and cook till brown spots appear. take off the heat and place on a tissue.
In the same manner, make dhebras from the remaining dough.
Serve hot off the skillet with a bit of pickle.
If you wish to freeze some dhebras, once cool, place them between sheets of parchment paper and tuck them in a freezer safe bag or container.
- If you have hard jaggery, you might want to grate it and then add it or add a teaspoon of water to the grated jaggery and nuke it in the microwave for about 25-30 seconds to soften it
- Alternately, just add the grated jaggery to the whisked yogurt and leave it in there for a few minutes to soften.'
- If you have white sesame seeds, just add them to a small sauce pan and toss over medium heat to toast them to a light brown.
-Because of the bajra content, these dhebras tend to harden up if kept for long. To soften them, just before eating, place a dhebra between 2 sheets of tissue, dampen the tissue with a wet palm and microwave for 15-20 seconds and serve.