Dhebra

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Preparation info

    • Difficulty

      Easy

Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About

Ingredients

  • 9 oz millet flour
  • 1 tsp garlic/ginger-mix paste
  • 2 tbsp fresh coriander, chopped fine
  • Plain, natural yoghourt to bind (not the thick Greek variety)
  • Oil for frying
  • 2 tbsp oil
  • 2 hot green chillies, chopped fine
  • 1 tbsp fresh fenugreek leaves, chopped fine
  • 1 tbsp sesame seeds

Method

  • Mix together all ingredients except the sesame seeds, yoghourt and oil for frying.
  • Bind with the yoghourt to make a soft, pliable dough. Add a spoon of yoghourt at a time to make sure it doesn’t become too sticky.
  • Cover and leave for an hour.
  • Have a bowl of warm water to one side; you will need to dip your hands in from time to time.
  • Break off small pieces and pat these out in your hands into flat, round shapes the size of a small jam-jar lid.
  • Coat lightly with seeds, then deep-fry in hot oil until they turn a greeny golden brown. You have to keep turning them over.
  • Drain on kitchen paper, and serve with yoghourt with chopped mint, cucumber, salt and red chilli.
  • Dhebra contains whiffy fenugreek leaves (methi), which they say purify the blood. The pong lingers on hands, the breath and sweat pores, so it’s not to be eaten before going to the VIP ball or conference, certainly not before a romantic tryst unless he or she finds methi irresistible. My Englishman does, and there are times when he smells like a Bombay railway-food vendor.