Lasaniya Dhebra
Multigrain lasaniya dhebra made with ghee leftovers, loaded with garlic and spices to make perfect tea time snack!
Servings: 6
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.
