• 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.
• Strain the jaggery water to remove any impurities.
• Wash the fenugreek and dry it on a cloth before you chop it finely or process to a coarse paste.
• Add wheat flour and semolina into a big mixing bowl.
• Add 1 tbsp of oil. Rub it into the flour till it resembles bread crumbs.
• Add millet flour and mix well.
• Add all the remaining ingredients including the jaggery water. Don't add the oil for frying.
• Form into a soft dough. Cover the bowl with a lid.
• Let the dough rest for 30-60 minutes.
• Heat the oil for deep frying over medium heat in a wok or kadai.
• Divide the dough into 20 or 24 parts. Roll each part into a ball. Wet your hands in between so the dough does not stick to your hands.
• Take a small bowl of water and keep on the side. You will need this to rub over the cling film and to dip your fingers in.
• Take a chopping board or your steel plate or tray. If using a plate or tray turn it upside down.
• Rub little water over it. Place cling film or plastic paper over it. The water helps it to stay in place.
• Put 4-6 balls on the prepared board or tray.
• Pat it into a 1½ - 2" diameter circle, not too thin or too thick. You can use your wet fingers to pat into shape or use a bowl to tap it into shape. If you use a bowl, then you may need to cover the dough balls with another cling film or plastic sheet.
• Wet your four fingers lightly with water, lifting the plastic sheet or cling film at the corner, slowly flip the patted circle onto the fingers.
• Gently put it into the hot oil. Repeat with the others till you have 4-6 frying in the hot oil.
• Lower the heat, flip the dhebras over gently using a slotted spoon or jharo.
• Fry till both sides are light brown in colour.
• Remove the dhebras from the oil and place them in a colander so that the extra oil drains out.
• Repeat steps 14 to 21 with the remaining dough.

Tips:

• 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.
• Use a wet cloth instead of the cling film or plastic sheet. In between you may need to dampen the cloth.
• The oil has to be hot before you put the dhebras in it to fry.
• Use half cup fenugreek and half cup grated bottle gourd (doodhi). Puree it with the measured yogurt and form the dough for a different flavour.