Lasaniya Dhebra Gujarati Recipe Sanjeev Kapoor Khazana

This thick flatbread made from healthy flours and flavoured with methi and garlic is a take-away dish for picnics and long travels.

LASANIYA DHEBRA

Ingredients

2 tbsps chopped garlic
1 cup sorghum (jowar) flour
cup whole wheat flour (atta)
1 cup chopped fresh fenugreek leaves
2 tbsps chopped fresh coriander leaves
1 tbsps ginger-green chilli paste
1 tsp toasted white sesame seeds
tsp carom seeds (ajwain)
tsp black pepper powder
tsp turmeric powder
tsp asafoetida (hing)
1 tbsps grated jaggery
Salt to taste
1 tbsp ghee + for cooking
1 cup yogurt
Pickle for serving

Method

1. Take garlic in a parat, add sorghum flour, whole wheat flour, fenugreek leaves, fresh coriander leaves, ginger-green chilli paste, white sesame seeds, carom seeds, black pepper powder, turmeric powder, asafoetida jaggery, salt and ghee.
2. Mix well add yogurt and knead to a soft dough.
3. Dust some flour on rolling board, divide the dough into equal portions and roll into a thick discs.
4. Heat a non-stick tawa, place the dhebra and cook for 2-3 minutes on medium heat. Flip and drizzle some ghee and cook for 2-3 minutes more.
5. Flip the dhebra drizzle some more ghee and cook for 1 minute more.
6. Transfer on a serving plate and serve hot with pickle.

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