SAVOURY DHEBRAS– FLAT, UNLEAVENED, SAVOURY, GRIDDLE COOKED PARSI BREAD.
Dhebras in Gujarati literally mean ‘lumps or rough thick chunks’.
Dhebras are unleavened bread therefore, which are rolled thick; unlike the chapatti or roti and cooked on a griddle.
You have probably tried the Sweet Dhebras, which Dhebras are made purely of wheat, uni-grained bread. The Savoury Dhebras uses more than one grain and is quite different in its preparation, taste and use. The Savoury Dhebras can is eaten at any meal or as a snack. It makes excellent ‘travel food’; tasty, filling and long shelf-life.
Try it with the Ripe Mango Curry (Fajeto), or good old Buttermilk or any Lassi, tea or coffee or other beverage or cooked meat or vegetable. The Savoury Dhebras, Doesn’t do too well with Salads, but goes well with Soups especially soups with a stronger flavour like a Tomato soup or Mulligatawny.
For 6 Savoury Dhebras:
1 cup gram flour (Channa ka Atta/ Chick pea Flour);
1 cup Pearl millet flour (Bajra ka Atta);
1 small bunch fresh coriander leaves, chopped fine;
6 green chilies, chopped fine;
2 cloves garlic;
1 inch piece ginger;
1 tbsp Sesame seeds (Til) OPTIONAL;
Salt and ground Black Pepper to taste
1 tablespoon ghee or oil or as needed (Ghee gives it a distinct and traditionally accepted flavour.).
Sieve together the Gram flour, Millet flour, and salt.
Peel and grind the ginger and garlic together into a smooth paste.
Now With water, knead the flour into soft fairly pliable dough.
Do not add Ghee to the dough
Add: finely chopped fresh green coriander and Chilies, ginger-garlic paste, ground black pepper, Sesame (if using) and knead further.
Roll out into 6” roundels about 1/8th of an inch / 0.3 cms/3 mm Thick.
Heat a griddle (preferably made of iron),
Brush ghee on both sides of the Savoury Dhebras,
Cook the Savoury Dhebras one at a time on the hot griddle on a medium flame,
Till the one side is brown,
Flip the Savoury Dhebras to cook on the other side equally brown,
Flip once again, and remove within 5 seconds.
Your Savoury Dhebras is ready to eat.
As a VARIATION and a more pungent version, one may replace the green chilies and the ginger-garlic paste with a paste of garlic, dry red chilies
and salt. In this case adjust the amount of salt added to the dough.
For a more mellow taste, replace the green chillies with coarsely (very roughly) ground Cumin or Coriander Seeds or even whole Cumin or Coriander Seeds.