Bajra Dhebra
Bajra Dhebra- Delicious healthy pooris made with millets ,flour ,kasoori methi and spices
Servings: 5 person
Calories: 174kcal
Ingredients
- 1 Cup Pearl millet flour /Bajra aata
- 1/3 cup Semolina / Sooji
- 1/2 Whole Wheat Flour / Atta
- 1/4 cup Jawar ka atta/sorghum flour optional
- 1/2 cup Fresh Fenugreek / Hari Methi chopped
- 1/4 cup Yogurt/Curd check note
- 1 tbsp Green chilies/Hari Mirch paste
- 1/3 tsp Turmeric Powder / Haldi Powder
- 1 tsp Red Chilli powder / Laal mirch powder
- 1.5 White sesame seeds /til
- 1.5 tbsp Cooking oil or ghee
- to taste Salt / Namak
- 1 tbsp Jaggary/ Gur optional
Instructions
- In a bowl add beaten yogurt ,grated jaggary and 2 tbsp water and mix well till the jaggary dissolve well.
- Take a big wide bowl and add all the flours and spices and mix well.
- Now add oil and the yogurt mix and mix to make a semi soft dough.
- You can add water if needed to make the dough
- Make equal size balls from the dough and keep aside.
- Roll to make small and thick poori from the balls.
- You can either roll them with the rolling pin or use two polythene sheets and put the ball between them and then roll the poori.
- OR just pat with fingers and make poori, Do what ever method suits you , but roll them thicker then the normal poori.
- Heat oil in a deep wide pan and deep fry these pooris/ dhebra on medium-low heat till they turn nice golden in colour.
- Drain in a paper napkin when done to absorb the extra oil.
- You can easily store these for 3-4 days on room temperature.
- Serve hot bajra dhebra/ vada with aloo sabzi ,curd ,pickle ,chutney and a cup of masala chai.
Nutrition
Calories: 174kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 23mg | Potassium: 114mg | Fiber: 3g | Sugar: 3g | Vitamin A: 132IU | Vitamin C: 0.5mg | Calcium: 120mg | Iron: 2mg