306. bajri methi dhebra (vada)
remembering the children
Getting young kids to eat fresh fenugreek and millet flour is not an easy task. When we would make bajri na dhebras (millet flour parathas) my kids would just screw up their nose and make yucky sounds. However, the fried version went down very well. Was it because it was fried or because they were able to fill the puffed up dhebras or vadas with yogurt, I really don’t know. But at least we got them to eat some gujarati food and millet flour. My mother in law came up with the brilliant idea of frying them. the kids loved these dhebras and would sometimes carry them to school to share with their friends. I made these dhebras after a very long time and they stayed soft for a couple of days unlike the maizemeal dhebras which tend to become a bit hard after a few days. Patels tend to call the bajri parathas and vadas dhebras. The rest of Gujarat tends to call them vadas. They are quite different from the vadas of the south. Whatever they are called, they are yummy and go well with yogurt or a hot cup of tea. Dhebras are excellent as travel food, picnic food and lunch box ideas. A change from the normal roti sabji and sandwiches.
BAJRI METHI DHEBRAS (VADAS)
Makes about 20 to 25
2 cups millet flour (bajri flour)
¼ cup wheat flour (atta)
1 tbsp oil
2 tbsps semolina (sooji)
2 tbsp sesame seeds (tal)
½ tsp ajmo (carom seeds)
2 tbsp sugar or grated jaggery (gur)
1½ tsp salt
1 cup finely chopped fresh fenugreek (methi)
2 tbsp water
1 to 2 tsp green chilli paste
2 tsp ginger paste
1 tsp garlic paste
½ tsp turmeric powder (haldi)
½ cup sour yogurt
oil for deep frying
- If you are using jaggery, heat up the 2 tbsp of water and add the jaggery in it. Leave it on the side till the jaggery melts.
- Wash the fenugreek and dry it on a cloth before you chop it finely.
- Add the 1 tbsp of oil to the wheat flour and rub it in till it resembles like breadcrumbs.
- Add the millet flour and semolina to the wheat flour and mix it up well.
- Add rest of the ingredients, including the jaggery water and form a dough.
- Rest the dough for 30 to 60 minutes.
- Heat the oil for frying over medium heat.
- Using wet hands, divide the dough into 20 to 25 parts, and roll into balls. It should be approximately the size of a walnut.
- Take a chopping or rolling board. Wet it a little bit with water. Place a wet cotton cloth over it.
- Place about 4 balls on the cloth. Using wet hands pat it into a thick circle.
- Lift the corner of the cloth and flip the circle onto your fingers of the free hand. Place it in the hot oil.
- Repeat with the other 3 circles.
- Let the dhebra puff up before you turn it over with a slotted spoon or jara.
- Fry till they are light brown in colour.
- Repeat steps 10 to 14 with the remaining dough.
- Use 2 oiled plastic sheets or cling film if you cannot use a cloth. Pat it into a circle with a small steel bowl.
- A little practise and the dhebras will be perfect. If you are making them the first time, use less yogurt to make a stiffer dough. Working with a stiff dough is easier, but the dhebras do not turn out soft.
- The oil has to be hot before you put the dhebras in it to fry.
- Puree the fenugreek with the measured yogurt of you like.
- Use half cup fenugreek and half cup grated bottle gourd (doodhi). Puree it with the measured yogurt and form the dough.
- I like to use a clean hankerchief for debhras.
|bajri dhebras (millet flour parathas)|
|methi bateta nu shaak (fenugreek potato vegetable)|