Dhebra(s) were a regular feature on the breakfast table in E. Africa. I yet have to get to the stage to like cooking enough to turn on the stove to make breakfast. I’m just barely managing dinners :), but I’m sure the confidence I get from all these recipe submissions will get me to at least make a hot breakfast during the weekends.
Thank you for the recipe (you know who you are)!
Also known as: Methi Dhebra
Accompaniments: Yogurt and Lasan ni Chutney/Guvar Curry
Servings: Makes 10 medium-sized dhebra
- 1 cup finely chopped fenugreek (methi) leaves, frozen kind is fine to use (if you don’t like methi, you can use coriander leaves, the recipe still works but it will result in a not-so-authentic dhebra)
- 1 1/4 cup millet flour (bajra atta)
- 1 Tbsp channa flour (chickpea/gram/besan flour)
- 1/2 cup whole wheat flour
- 2 Tbsp unflavored yogurt
- 2 tsp garlic paste
- 1/4 tsp ginger
- 1 green chili, very finely diced (optional)
- 2 Tbsp sesame seeds
- 1 tsp chili powder
- 1/2 tsp salt (or to taste)
- 5 tsp vegetable oil
- In a bowl mix together all the ingredients.
- Slowly add some water to form a semi-soft dough, it should not be too sticky.
- Heat some oil in a frying pan on medium heat.
- Meanwhile, wet your hands with some water and divide the dough into 10 balls.
- Take one ball and flatten each ball between your palms to form a circle. If you are having difficulty forming the patties, grease a piece of plastic (from a Ziploc-like bag) and place the ball of dough on it. Gently pat it down with your fingers to form the patty. You can then easily pry the patty of the plastic.
- Directly place the formed patty into the frying pan. Don’t overcrowd the pan.
- Remember to cook on low-medium heat. When brown spots appear on the underside, gently flip the patties to cook again.
- When cooked on both sides, remove and blot on paper-towels.
Best enjoyed fresh from the frying pan!