Multigrain Dhebra ( Gluten Free Recipe)
by Tarla Dalal
Added to 16 cookbooks
This recipe has been viewed 15214 times
A scrumptious iron and fibre-rich snack made with fenugreek leaves and bajra flour, methi na dhebra is a hit with all age groups! served with curds, they make an ideal afternoon snack. Take my advice and make more than you think is needed!
- Combine all the ingredients along with oil in a deep bowl to make a soft dough, using enough water.
- Divide the dough into 20 equal portions. Pat a portion of the dough in between your palm to make a 50 mm. (2”) diameter and 1 cm thick circle.
- Heat the oil in a kadhai and deep-fry the dhebras , a few at a time,till they are golden brown in colour from both sides.
- Serve hot with fresh curds.
Nutrient values per mini dhebra
|Vitamin A||60.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||0.7 mg|
|Folic Acid||3.1 mcg|
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