Garlic & Gourd Dhebra
This is a vegan recipe by default, unless dairy curd is added. I have not used any curd but curd can be added for increasing shelf life.
Servings: 4 persons
- 2 cups Sorghum or Jowar Flour
- 1 cup Gram Flour or Besan
- ½ cup Whole Wheat Flour
- 300 gm Grated Gourd (Do not drain the water content)
- 2 tbsp Garlic Paste
- 1 tbsp Ginger + Green Chili paste
- ½ cup Finely chopped coriander
- 2 tsp Carrom Seeds
- 1 tsp Dry Mango powder or Aamchur
- 1 tsp each of Asafoetida (hing), sugar, black salt, lemon juice
- 2 tsp Sesame Seeds
- Salt, Black Pepper, Red Chili Powder, Turmeric Powder as per taste
- 4 tbsp Cooking Oil
Mix all the dry ingredients in a large bowl and add 2 tsp oil to it.
Add the garlic and ginger-chili paste, mix well. Make sure there are no lumps formed.
Add the grated gourd (along with it's water content) to the flour mix and try to knead adough gently. Since the gourd has high water content, and also because this recipe demands a little looseand liquid-y consistency, the dough will be sticky . Keep kneading for 5 minutes.
Brush a little oil on the dough and let it rest for about 10-15 minutes.
Once the dough is ready, apply 1-2 drops of oil on your fingers and the back of a flat steel plate. gently take a spoonful of dough and pat it on the oiled surface to form a circle.Be careful to not stick it on the plate while patting, do it very gently and with love.
Heat a pan and apply 1-2 drops of oil on it. Very carefully, transfer the dhebra onto the pan and let it cook on medium flame. Switch side after about 2-3 minutes or once it becomes golden brown. Repeat switching the side and transfer the cooked dhebra to a serving dish.
You can eat dhebra with pickle or chutney or ketchup or can enjoy along with your tea