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Gujarati Dhebri is a deep-fried snack made with methi (fenugreek) leaves, a mix of different flours, and common spices. It’s a bit different from regular vada, as the mixture balls are fried, pressed, and then fried again to create crispy dhebri. These treats are crispy on the outside, soft on the inside, and offer a delightful blend of spicy and tangy flavors. They are incredibly tasty and melt-in-your-mouth delicious, especially when freshly taken out of the hot oil. These vadas make an ideal evening snack, pairing wonderfully with a cup of tea. Do give this recipe a try!
Tips for Making Crispy Dhebri at Home:
- Flour Combination: The vada mixture is made with methi leaves, regular spices, and a combination of three types of flour. Besan (gram flour) adds crispiness, wheat flour provides binding, and bajra (millet) flour enhances the flavor of the dhebri. Be careful not to increase the proportion of flour in the mixture; the ratio of flour to methi should be equal in the dough.
- Dough Preparation: Once all the ingredients are combined, knead them into a soft dough, making sure it’s not too tight. While kneading, avoid adding extra water; the moisture from the methi leaves is usually enough to form the dough.
- Double Frying: After forming the mixture into balls, press them slightly while they are still warm, and immediately fry them again to achieve the perfect crispy texture. Dhebri tastes best when served with chutney or tomato ketchup.
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Gujarati dhebri recipe | crispy dhebri recipe | dhebri with chutney
Ingredients
- 1 cup chopped methi leaves
- ½ cup poha
- 2-3 green chilli
- 1 inch ginger
- 4-5 garlic cloves
- 1 tsp cumin seeds
- ½ cup coriander leaves
- ½ cup chopped onion
- 1 medium size grated tomatoes
- ½ tsp fennel seeds
- 1 tbsp sesame seeds
- ½ tsp ajwain
- Pinch of hing
- 1 tsp red chilli flakes
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- Salt to taste
- ½ tsp garam masala
- ¼ cup besan - gram flour
- ¼ cup bajra flour
- ¼ cup wheat flour
- 2 tbsp oil
- Oil for frying
For spicy dahi chutney
- ½ cup thick curd
- Pinch of salt
- ¼ tsp black pepper powder
- ¼ tsp red chilli flakes
- 2 tbsp green chutney
Instructions
Making crispy dhebri
- Wash and chop the methi leaves, then set them aside.
- In a mixer jar, add 2-3 green chilies, 1-inch ginger, 4-5 garlic cloves, and 1 tsp cumin seeds. Grind it into a coarse paste without adding any water.
- Wash ½ cup poha, drain the water, and mash it.
- In a mixing bowl, combine the mashed poha with 1 cup chopped methi leaves, ½ cup coriander leaves, ½ cup chopped onion, 1 medium-sized grated tomato, the ground chili-ginger-garlic paste, ½ tsp fennel seeds, 1 tbsp white sesame seeds, ½ tsp ajwain, a pinch of hing, 1 tsp red chili flakes, ½ tsp turmeric powder, 1 tsp coriander powder, ½ tsp cumin powder, salt to taste, ½ tsp garam masala, ¼ cup besan, ¼ cup bajra flour, ¼ cup wheat flour, and 2 tbsp oil. Mix well and knead into a dough.
- Heat oil in a pan. Grease your hands with oil, pinch off small portions of the dough, and shape them into round balls.
- Deep fry the dhebri in hot oil over medium flame, stirring occasionally, until they turn slightly golden brown.
- Remove the dhebri from the oil. While still hot, press them slightly and fry them again in hot oil.
- Fry on medium-high flame until crispy and golden brown on the outside.
- Serve the crispy dhebri with spicy dahi chutney or tomato ketchup.
Making Dahi Chutney:
- In a mixing bowl, add dahi (yogurt), salt, black pepper powder, red chili flakes, and 2 tbsp green chutney. Mix well.
- The dahi chutney is ready to serve with crispy dhebri.
Notes
- You can use chopped spinach leaves or coriander leaves instead of fenugreek leaves.
- Poha adds softness to the dhebri.
- Mash the soaked poha so that it easily blends into the dhebri mixture.
- The proportion of all the flours should be equal.
- Besan (chickpea flour) gives crispiness, wheat flour provides binding, and bajra (millet) flour enhances the taste of the dhebri.
- Do not increase the quantity of flour in the dhebri mixture.
- To achieve a crispy texture, bind the dhebri mixture into a dough.
- Fry the dhebri balls on medium heat to ensure they are not raw inside.
- Press and fry the dhebri balls on high heat to achieve a crispy texture.
- Dhebri taste great when it is slightly spicy and serve hot with dahi chutney.
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