Methi na Dhebra

Methi na Dhebra

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Serves: 6

Millet flour flat bread with fenugreek greens
Ingredients
  • 2 cups bajri (millet) flour
  • ½ cup bhakhri flour or cream of wheat
  • 3 tablespoons olive oil
  • ½ teaspoon turmeric
  • ¼ teaspoon chili powder (optional)
  • 2 teaspoons salt or to taste
  • 4 teaspoons sugar or to taste
  • 3 cups fresh chopped methi (fenugreek) leaves or frozen, thawed
  • ¼ cup chopped cilantro
  • 2 jalapeno or serrano chili, finely minced
  • 1 inch piece of ginger, finely minced
  • 2 garlic cloves, finely minced
  • ½ cup yogurt (not Greek)
  • Neutral oil for semi frying
  • ½ cup all-purpose flour for dusting and rolling
Directions
  1. Combine two flours, olive oil, salt, sugar, turmeric and chili powder in large mixing bowl with hands. Add methi, cilantro, chili, ginger, garlic and yogurt. Mix them with hands and knead into soft dough. If mixture is dry, add some water to knead into soft and smooth dough. Cover dough with a plate or a kitchen towel and let it rest for 30 minutes.
  2. Divide dough into 20 to 25 equal parts and form into balls.
  3. Put about all-purpose flour into a flat dish. Roll a ball of dough into flour and flatten it on a smooth cutting board (wooden or marble). Dip the flatten dough circle into flour again on both sides. Roll out into 4 inch diameter circle, dusting with flour if the dough starts sticking to the board.
  4. Heat a griddle or a flat non-stick pan on a medium heat. Transfer the dhebra on to heated pan. Let the first side cook for 30 seconds to 40 seconds or until small bubbles appear on surface and flip to the other side. Let the other side cook for one minute. Pour about one teaspoon of oil on the top surface of dhebra and flip. Cook the dhebra by pressing with a spatula on top surface for 30 to 40 seconds and flip. Cook the other side same way. Remove from the heat. Repeat the process with all the remaining dough balls.
  5. Serve as a snack or lunch with cilantro chutney and/or tomato chutney. Can also be served with a vegetable.
Notes
You can also use greens like spinach or kale in this recipe instead of fenugreek greens.

 

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Bajri na Rotla

Bajri na Rotla

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Serves: 4

Millet flour flat bread
Ingredients
  • 1 cup bajri (millet) flour
  • ¼ teaspoon salt or to taste
  • Water as needed
  • ½ cup bajri or all-purpose flour, for dusting and rolling
  • ⅛ cup or less ghee or melted butter for brushing (optional)
Directions
  1. Combine salt and bajri flour in a medium mixing bowl. Gradually add water and knead into soft and smooth dough. Divide into 5 to 6 equal portions and roll into balls.
  2. Start heating a skillet or a griddle on medium high heat.
  3. Put flour for dusting and rolling in a pie plate or a plate. Dip a ball into flour and gently flatten it with your hand. Flip it on other side and roll it in flour. Start rolling dough on a wooden or marble cutting board either with a rolling pin or with your hands by gently pressing on dough and moving in a circle, until it makes a circle of 4 inch diameter. To roll this dough easily you will have to constantly dust flour on both sides.
  4. Transfer it to heated skillet or a griddle and cook it on one side for 40 seconds to a minute or until small bubbles appear on surface. Flip it and cooked it on other side for a minute to minute and a half. Remove a skillet or a griddle from heat and increase heat to high. Put the first side of rotla on open flame and let the rotla puff up. Flip it to other side and let it cook for a 10 to 20 seconds. Remove from heat and transfer to a plate. Replace a skillet or a griddle over medium high heat. Dust off extra flour from rotla and brush the first side with ghee or melted butter. Repeat the process with remaining dough balls. Stack cooked rotla and to keep rotla warm, wrap it in kitchen towel. Serve warm with a vegetable or bean dish and garlic chutney. Children love to eat rotla with ghee and jaggery (Indian raw sugar).

 

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Bhakhri

Bhakhri

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Serves: 4

This whole wheat flour flat bread is eaten as a breakfast in many homes in state of Gujarat. It is made with coarse flour than the usual chapatti flour used in making flat breads. Because of this textured flour and firm dough, it comes out like a shortbread.
Ingredients
  • 2 cups bhakhri flour (coarse whole wheat flour), see Note.
  • ½ teaspoon salt or to taste
  • 5 tablespoons olive oil
  • Water as needed
  • ⅛ cup or less Ghee or melted butter, for brushing (optional)
Directions
  1. Combine flour, salt and oil in a mixing bowl with hands. Gradually add water and knead into firm and smooth dough. Cover with a plate or a kitchen towel and let it stand for ½ to 1 hour.
  2. After dough is rested knead it few times until smooth. Divide dough into 12 to 13 equal portions and roll them into golf ball sized balls.
  3. Start heating a skillet or a griddle on medium high heat. Put the dough ball on a wooden or marble or smooth cutting board and make dough flat with palm of hand. Roll the dough with a rolling pin into a 4 inch diameter round.
  4. Transfer it to heated skillet or a griddle and cook it on one side for 40 seconds to a minute or until small bubbles appear on surface. Flip it and cooked it on other side for 1 minute to 1 ½ minutes. Remove a skillet or a griddle from heat and increase heat to high. Put the first side of bhakhri on open flame and let bhakhri puff up. Flip it to other side and let it cook for a 20 to 30 seconds. Remove from heat. Replace skillet or griddle over medium high heat. Brush the first side of bhakhri with ghee or melted butter. Repeat the process with remaining dough balls. Serve warm with a vegetable or bean dish.
Notes
Bhakhri flour is available in Indian grocery stores.

 

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Puri

Puri

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Serves: 4

Fried puffed whole wheat flour flat bread
Ingredients
  • 2 cups whole wheat flour (best is Indian chapati flour)
  • 4 tablespoons olive oil, for dough
  • ½ teaspoon salt (optional)
  • Water as needed
  • Canola oil for frying
Directions
  1. Combine flour, salt and three tablespoons oil in a mixing bowl. Using water, knead into firm and smooth dough. Cover the dough with a plate or kitchen towel and let it rest for 30 minutes to an hour.
  2. Knead dough few times until smooth. If dough is sticky, rub it with one tablespoon oil. Divide the dough into about 25 to 30 small rounds (smaller than golf ball). Keep it covered with kitchen towel.
  3. Roll out each round into a round of three inch diameter (Puri) and with thickness of tortilla, 1 to 1 ½ minute. Spread it out on a plate or a kitchen towel and keep it covered with a kitchen towel.
  4. Heat oil in a frying pan until ready for frying. Deep fry Puri until light golden brown, three or four at a time, depending on pan size. When you first drop Puri in the hot oil, it should puff up, 30 to 45 seconds. To make it puff up, gently push the Puri in the hot oil with a slotted spoon or a spider. Turn it over once the underside is light golden brown. Fry the other side until light golden brown, 45 seconds to 1 minute. Remove Puri from oil with a slotted spoon or a spider draining as much oil as you can. Transfer Puri to paper towel lined mixing bowl or a plate. Serve warm with Shak (vegetable) (best is with Bataka Ni Sukhi Bhaji).

 

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Rotli

Rotli

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Serves: 4

Thin puffed whole wheat flour flat bread
Ingredients
  • 1 cup chapatti or whole wheat flour, see Note
  • ¼ teaspoon salt (optional)
  • 3 teaspoons olive oil
  • Water as needed
  • ½ cup or more all purpose flour for dusting and rolling
  • ⅛ cup or less ghee or melted butter for brushing (optional)
Directions
  1. Combine flour, salt and 2 teaspoons oil in a mixing bowl with hands. Gradually add water and knead into soft and smooth dough. Cover with a plate or a kitchen towel and let it stand for ½ to 1 hour.
  2. Once dough is rested, pour 1 teaspoon oil over dough and knead it few times until smooth. Divide dough into 12 to 13 equal size portions and roll them into small radish size balls.
  3. Put about half a cup of all purpose flour in to a pie dish or a plate. Roll a dough ball into flour. Start heating a skillet or a griddle on medium high heat. Put the dough ball on a wooden or marble or smooth cutting board and make dough flat with palm of hand. Roll the flatten dough into flour on both sides. Gradually, start rolling the dough with a rolling pin and roll into a 4 inch diameter circle (like a small tortilla, but thinner than tortilla). As soon as dough starts sticking to a board, roll both sides of dough into flour.
  4. Transfer it to heated skillet or a griddle and cook it on one side for 30 seconds to a minute or until small bubbles appear on surface. Flip it and cooked it on other side for 40 seconds to a minute. Remove a skillet or a griddle from heat and increase heat to high. Put the first side of rotli on open flame and let the rotli puff up. Flip it to other side and let it cook for a 10 to 20 seconds. Remove from heat. Replace a skillet or a griddle over medium heat. Dust off extra flour from rotli and brush the first side with ghee or melted butter. Transfer to a plate. Repeat the process with remaining dough balls. Stack cooked and brushed rotli. To keep rotli warm, wrap it in kitchen towel. Serve warm with a vegetable or a bean dish.
Notes
Chapatti flour is available in Indian grocery stores.

 

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