Prep Time: 20 Min
– Ginger – 1 inch – Green Chilli – 2 to 3 – Garlic – Lemon Juice – 1 tsp – Corn flour – 2 cup – Wheat flour – 1 cup – Carom Seed – 1 tsp – Asafoetida – 1/4 tsp – Red Chili Powder – 1 tsp – Turmeric Powder – 1/4 tsp – Salt as per Taste – Sesame seeds – 1 tbsp – Pure Ghee – 1 tbsp – Curd – 1/2 cup – Fenugreek – 1 cup – Chopped Coriander – Boiled Potato – 2 – Clarified Butter
Cook Time: 20 Min
Ingredients
To make the perfect Makka Methi Dhebra, take a grinding jar, add 1 inch of ginger, 2-3 green chilies, 10-12 garlic cloves, and lemon juice, and make a fine paste.
Take a wide plate, add 2 cups of Corn flour (Makke Ka Aata), 1 cup of wheat flour, prepared paste, 1 tsp of carom seeds, 1/4 tsp of asafoetida, 1 tsp of red chili powder, 1/4 tsp of turmeric powder and salt as per taste.
Now add 1 tbsp of sesame seeds, 1 tbsp of ghee, 1/2 cup of curd and 1 cup of chopped fenugreek leaves, 1/2 cup of chopped coriander, and two boiled grated potatoes, and mix everything well.
Now add water as required and prepare a tight dough. Now cover the dough and let it rest for 5 minutes.
After 5 minutes, check the dough, take a small portion, dust it with flour, and roll it to medium thickness. Now cut it into a round shape with the help of a medium-sized bowl.
Place a pan on flame, grease it with ghee/oil, and head well. After the pan is hot, place the prepared Dhebra in tawa and roast well.
After some time, apply the ghee to Dhebra and roast until golden. After the Dhebra turns golden, transfer it to a plate and roast the next Dhebra.