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.