Lasaniya Dhebra
Multigrain lasaniya dhebra made with ghee leftovers, loaded with garlic and spices to make perfect Gujarati style tea time snack!
Dhebra is Gujarati home staple food, especially for your tea time. This multi grain flatbread is one of a kind dish. Not only due to it’s unique taste but also due to how they are made. I grew up watching my Kamu baa make these right on top of hot tawa with her bare hands. It was mesmerizing to me!! Cooking is an art, and dishes like this is just beyond art!! Since I was intrigued by the whole process of making this unique flatbread, I had to learn them. And I am soooo happy I did!!
Before we talk about how to make this dhebra, let’s talk about what goes in it. The unique taste of this dhebra comes from milk fats, the leftovers you get after you make Ghee. Yes, you read that right!! Some people might not like the idea of using those fats, but trust me on this one. I was one of those people getting ticked off by the fact that this dish uses Ghee Leftovers. We call it Bagru. But this fact grew on me as I got older. And now if you ask me what is one tea time snack I could never stop eating. I will answer this one even in my sleep!!
Along with Ghee Leftovers, bagru, this dhebra has lots and lots of garlic. It also has fresh ginger, Thai green chilis and other dry spices. Along with crushed peanuts and sesame seeds that adds crunchy texture! Making the dough for this dhebra is super simple. You simply mix everything mentioned in the recipe and make the dough using warm water. Flattening the dhebra part might seem hard for some. My kamu baa taught me to flatten them right on the hot tawa which is honestly so much fun! However if you are not comfortable doing so, you can certainly roll them on either thin plastic like ziplock bag or parchment paper. Then place it on the tawa for cooking step!
This dhebra goes so well with masala chai and some sort of achaar. They stay good at room temp for 3-4 days, and in the fridge for over a week. If you are like me who enjoys masala chai with some desi snack, check out my muthiya, kapuriya, khaman, idla, thepla, masala puri recipes. If you end up making any of these and like it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of these goodies!
Lasaniya Dhebra
Ingredients
- ½ cup Ghee Leftovers – Bagru you can sub Ghee Leftovers (Bagru) with 1/3 cup of ghee and 1/4 cup of yogurt
- 1 cup Coarse Wheat Flour
- 1 cup Regular Wheat Flour
- 1 cup Jowar Flour can sub with Bajara Flour
- 1½ tbsp Minced Garlic
- 2 tsp Grated Ginger
- 2 tsp Chopped Thai Green Chilis
- 2 tsp Garam Masala
- 1½ tsp Red Chili Powder
- ½ tsp Turmeric Powder
- 2 tsp Cumin Coriander Powder dhana jiru powder
- 2 tsp Salt
- 2 tbsp White Sesame Seeds
- ¼ cup Coarsely Ground Raw Peanuts
- 1½ cup Warm Water more or less based on the dough consistency
Instructions
- Mix all ingredients listed above except the water.
- Once all the spices and bagru are mixed well with the flour, start adding little warm water a time to make the dough. The consistency should be like pizza dough.
- Divide dough in similar sized balls, it should be bigger than gold ball and smaller than tennis ball.
- Warm up the tawa, I like to use cast iron tawa for this.
- Grease the tawa/pan with some oil.
- Wet your hands with some water and start flattening the dough ball between your palm to make thick flat bread.
- Once it is half way flattened out, place it on the warm/hot tawa and carefully use your fingers to flatten it even more, try to make it as thin as you can.
- If you are not comfortable using your hand to flatten it, use cut ziplock bag or parchment paper to flatten it. Place the dough ball on it. Use rolling pin or wet hand to flatten it out. Once thin enough, place it on the tawa.
- Once placed on the tawa, use back of a spoon and make few holes on the dhebra.
- Drizzle some oil on top and on the edges. Cover it and cook it on medium heat for 3-4 minutes on medium heat or until the bottom side gets nicely brown and crispy.
- Flip it and cook the other side same way until it gets nice and crispy.
- Turn it one more time and cook it without covering for a minute, this will make it extra cripy.
- Repeat the same process of flattening and cooking, one at time until all dhebra are cooked.
- Serve it hot or room temp along with chai!! It stays good at room temp for upto 2-3 days and in the fridge for upto a week.
