BAJRI METHI DHEBRAS (VADAS)

Ingredients

• 2 cups pearl millet flour (bajra flour)
• 1/4 cup wheat flour (atta)
• 1-1 1/2 cup fresh fenugreek (chopped)
• 1/4 cup semolina
• 2 tbsp sesame seeds
• 1/2 tsp carom seeds
• 2 tbsp sugar | jaggery powder
• 1-2 tsp green chilli (minced)
• 2 tsp fresh ginger (minced)
• 2 tsp garlic (minced)
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida
• 1/2 cup sour yogurt
• 1/4 cup water
• 1- 1 1/2 tsp salt
• 2 tbsp oil
• extra oil for deep frying

Instructions

1. 1

   If you are using jaggery, heat up the 2 tbsp of water and add the jaggery in it. Leave it on the side till the jaggery melts.

2. 2

   Strain the jaggery water to remove any impurities.

3. 3

   Wash the fenugreek and dry it on a cloth before you chop it finely or process to a coarse paste.

4. 4

   Add wheat flour and semolina into a big mixing bowl.

5. 5

   Add 1 tbsp of oil. Rub it into the flour till it resembles bread crumbs.

6. 6

   Add millet flour and mix well.

7. 7

   Add all the remaining ingredients including the jaggery water. Don't add the oil for frying.

8. 8

   Form into a soft dough. Cover the bowl with a lid.

9. 9

   Let the dough rest for 30-60 minutes.

10. 10

    Heat the oil for deep frying over medium heat in a wok or kadai.

11. 11

    Divide the dough into 20 or 24 parts. Roll each part into a ball. Wet your hands in between so the dough does not stick to your hands.

12. 12

    Take a small bowl of water and keep on the side. You will need this to rub over the cling film and to dip your fingers in.

13. 13

    Take a chopping board or your steel plate or tray. If using a plate or tray turn it upside down.

14. 14

    Rub little water over it. Place cling film or plastic paper over it. The water helps it to stay in place.

15. 15

    Put 4-6 balls on the prepared board or tray.

16. 16

    Pat it into a 1½ - 2" diameter circle, not too thin or too thick. You can use your wet fingers to pat into shape or use a bowl to tap it into shape. If you use a bowl, then you may need to cover the dough balls with another cling film or plastic sheet.

17. 17

    Wet your four fingers lightly with water, lifting the plastic sheet or cling film at the corner, slowly flip the patted circle onto the fingers.

18. 18

    Gently put it into the hot oil. Repeat with the others till you have 4-6 frying in the hot oil.

19. 19

    Lower the heat, flip the dhebras over gently using a slotted spoon or jharo.

20. 20

    Fry till both sides are light brown in colour.

21. 21

    Remove the dhebras from the oil and place them in a colander so that the extra oil drains out.

22. 22

    Repeat steps 14 to 21 with the remaining dough.

23. 23

    --- Tips: ---

24. 24

    A little practise and the dhebras will be perfect. If you are making them the first time, use less yogurt to make a stiffer dough. Working with a stiff dough is easier, but the dhebras do not turn out soft.

25. 25

    Use a wet cloth instead of the cling film or plastic sheet. In between you may need to dampen the cloth.

26. 26

    The oil has to be hot before you put the dhebras in it to fry.

27. 27

    Use half cup fenugreek and half cup grated bottle gourd (doodhi). Puree it with the measured yogurt and form the dough for a different flavour.