Bajra Dhebra

Contains: sesame

• Besan

  30 g

• Fenugreek leaves

  chopped

  40 g

• Jaggery

  12 g

• Lemon juice

  10 ml

• Oil

  40 ml

• Pearl millet flour

  150 g

• Red chili powder

  4 g

• Salt

  to taste

• Sesame seeds

  8 g

• Turmeric powder

  2 g

• Water

  100 ml

Add to Cart

Flavor profile

Method

1. 1Combine the pearl-millet flour and gram flour in a wide bowl.
2. 2Add the chopped fenugreek leaves, sesame seeds, turmeric and red chilli powder.
3. 3Crumble in the jaggery and pour in the lemon juice.
4. 4Season with salt and drizzle in a little of the oil.
5. 5Add water a spoon at a time and knead into a stiff, smooth dough.
6. 6Rest the dough for ten minutes so the millet hydrates.
7. 7Divide into small balls and roll or pat each into a thick disc.
8. 8Heat oil for shallow frying in a pan on medium.
9. 9Slide in the discs a few at a time and fry until deep golden on both sides.
10. 10Drain on a rack so they stay crisp.
11. 11Serve warm with curd, chundo or a cup of masala chai.