Dhebra, a delightful Indian flatbread, gets a delicious twist with the addition of corn and fenugreek! This recipe offers a healthier and more flavorful alternative to traditional flatbreads, incorporating the sweetness of corn and the unique aroma of fenugreek. Crispy on the outside and soft on the inside, these delectable dhebras are incredibly versatile – perfect for a quick breakfast, a satisfying snack, or a delightful accompaniment to any meal. The subtle sweetness of corn complements the earthy notes of fenugreek beautifully, creating a balanced and unforgettable taste experience.
This recipe is surprisingly simple to follow, even for beginners. The combination of corn and fenugreek offers a nutritional boost, making this a guilt-free indulgence. Ready to embark on a culinary journey and create these irresistible crispy corn and fenugreek dhebras? Let's dive into the easy step-by-step instructions below!
Tools Needed
- Grinder
- Large bowl or plate
- Rolling board
- Rolling pin
- Frying pan
Ingredients
- Ginger: 1 inch piece
- Green chilies: 2-3
- Garlic: 10-12 cloves
- Lemon juice
- Corn flour: 1 cup
- Wheat flour: 1 cup
- Celery: 1 teaspoon
- Asafoetida: 1/4 teaspoon
- Red chili powder: 1 teaspoon
- Turmeric powder: 1/4 teaspoon
- Salt: to taste
- White sesame seeds: 1 tablespoon
- Ghee (clarified butter): 1 tablespoon + for frying
- Fresh curd (yogurt): 1/2 cup
- Fresh fenugreek leaves
- Coriander leaves: finely chopped
- Boiled potatoes: 2, grated
Step-by-Step Instructions
Step 1. Prepare the Batter
- Grind ginger, green chilies, garlic, and lemon juice coarsely.
- In a large bowl, combine corn flour, wheat flour, ginger-garlic-chili paste, celery, asafoetida, red chili powder, turmeric powder, salt, sesame seeds, ghee, curd, fenugreek leaves, coriander leaves, and grated potatoes.
- Mix all ingredients thoroughly to form a medium-firm dough.
Step 2. Shape and Cut the Dhebras
- Take a portion of the dough, coat it with wheat flour, and roll it out gently on a floured surface to a desired thickness.
- Use a lid or cookie cutter to cut out round shapes from the rolled dough.
Step 3. Fry the Dhebras
- Heat a pan on the gas stove and add a little ghee or oil.
- Fry the dhebras in the hot oil, turning them frequently until golden brown and crispy.
- Drizzle extra ghee over the dhebras while frying for added crispiness.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Ensure the dough is medium-firm; not too stiff, not too soft.
- Fry the dhebras over medium heat to ensure even cooking and prevent burning.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 70-80g
- Protein: 15-20g
FAQs
1. Can I substitute the corn kernels?
Yes, you can use frozen corn or even finely chopped sweetcorn. Adjust the moisture accordingly if using frozen corn.
2. What if my dough is too sticky?
Add a little more cornmeal or all-purpose flour, a tablespoon at a time, until the dough becomes manageable.
3. How do I store leftover dhebras?
Store leftover dhebras in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a pan or microwave before serving.
Enjoy your freshly made crispy corn and fenugreek dhebras! This recipe is a fantastic way to incorporate healthy ingredients into a delicious and satisfying meal. We hope you'll enjoy this flavorful and unique take on a classic Indian flatbread.