Gujarati Dhebras

Ingredients (for around 25 vadas)

• 1 cup of each of bajra, corn and wheat/atta (white) flour
• 3 tbsp Sesame seeds (Tal)
• ½ cup yougurt
• 2 tbsp of ginger and chilli paste
• 1 tbsp of coriander (finely chopped)
• 1 tsp sugar
• ½ tsp salt
• 2 tbsp of oil (hot)

Method

• Mix all the above (except the oil) and leave to ferment over night
• Next day knead a little such that the dough is smooth; if it’s too soft add some Bajra flour.
• Add hot oil and knead again. The final consistence should be harder the chapatti dough.
• Take enough dough to make a round disc around 2 inch diameter. Simply pat into shape between two plastic sheets.
• Then deep fry till dark brown. They should puff up a little.
• Drain on kitchen paper to remove any excess oil

There you have it, eat hot or cold. Vadas are great with some yogurt (ideally homemade) mix with a pinch of salt and a sprinkling of chilli powder. Or great with a coriander chutney. After several days if there are any left, cut the vadas in small pieces and mix with yogurt, a great snack in a jiffy.