Gujarat in a bite

  • Fab Products used
    FAB PREMIUM OIL SOLUBLE CARAMELISED ONION, FAB PREMIUM OIL SOLUBLE KASHMIRI SAFFRON, FAB PREMIUM OIL SOLUBLE MANGO PICKLE
  • Recipe Category
    Appetizers
  • Prep Time
    00:40:00(HH:MM:SS)
  • Baking/Cooking Time
    40 mins to cook both the dhebra and potato slices
  • Baking Temperature Scale
    Fahrenheit℃
  • Baking Temperature Detail
    375 in the air fryer if air frying the potato slices
  • Serves
    4
  • Level
    Intermediate
  • Baker Tips/Notes
    Since the dhebra dough has very little gluten in it, it can be a little hard to roll out. Try dusting the dhebras with rice flour as you roll them out and don't be afraid of frayed edges. They just add to the rustic look of the dish :)

About Recipe

An indulgent bite full of the flavours of Gujarat

Ingredients
For Bhaji na Dhebra:
1 cup bajri flour
1/3 cup wheat flour
2 tbsp jowar flour (optional)
3 tsp oil
1/4 cup finely chopped methi (if not available, substitute with cilantro)
1 tsp grated ginger
1/2 tsp green chili paste (or per taste)
1 tsp sesame seeds (optiona)
1/8 tsp hing
1/2 tsp haldi
1/2 tsp red chili powder
2 tsp sugar
Salt per taste
1/2 tsp Fab Premium Mango Pickle 
~1/2 cup yogurt

For Bateta nu shaak (sukhi aloo sabji)
3-4 Small white potatoes washed, scrubbed clean and cut in the size and shape of your choice. (I cut them into thin slices for the appetizer presentation)
1/2 tsp haldi
1 tsp red chili powder (or per taste)
1.5 tsp sugar
2 tsp coarsely crushed fennel seeds
2 tsp dhaniya jeera powder (dhana jiru)
Salt to taste
1/2 tsp Fab Premium Caramelized onion
Oil for cooking or oil spray for air frying

For Kesar Shrikhand
1 cup Greek yogurt or plain thick yogurt that has been strained well
4 heaping tbsp powdered sugar (or more if you like it sweeter)
7-8 drops Fab Premium Kashmiri Saffron
Method
  • Bhaji Na Dhebra:
  • 1. Mix all ingredients except yogurt and mix thoroughly to make sure the oil and spices are evenly mixed. Taste to make sure it is per your liking or adjust seasonings accordingly
  • 2. Slowly add yogurt and knead it to a semi stiff consistency dough. Please note that we are not using any water in this recipe. If you prefer to make this a vegan recipe, skip the yogurt, add 1/2-1 tsp of lemon juice and make a semi stiff dough with water.
  • 3. Cover the dough and let it sit for 15-20 minutes. This will give the dough time to loosen up a bit.
  • 4. Splash a few of Fab Premium Mango Pickle on the dough and knead it again for a minute.
  • 5. Make small balls of the dough and roll them out to 1/8 inch thick circle. You can make the dhebra to be the same as normal roti size if you want to use them for a main meal. If making it for appetizer, roll out a large circle and cut out small discs using a cookie cutter or katori.
  • 6. Heat a tava, dry cook the dhebra once on both sides and then cook both sides again with a little oil/oil spray per your preference.
  • Bateta nu shaak:
  • 1. Clean and chop the potatoes per shape and size preference and soak them in cold tap water for 5-10 mins.
  • 2. Mix all spices in a large bowl. Drain the potatoes, add them to the bowl with spices and let them marinate for at least 30 mins. You can skip this marination step if you prefer and  cook the potatoes like any other dry sabji in a pan with the usual mustard seed and hing tadka. Since I wanted to air fry the slices, I let the potatoes marinate for ~60 mins
  • 3. Preheat air fryer to 375 and arrange the potato slices in a single layer on a baking sheet lined with silpat or parchment paper.
  • 4. "Fry" the potato slices for ~4 mins on each side or until cooked and crisp tender
  • Kesar shrikhand:
  • Mix all ingredients well and let it chill in the fridge for at least a couple hours for the flavors to develop
Assembling

1. Arrange the mini dhebras on a platter. 2. Place a slice of the cooked potato on a mini dhebra bite 3. Pipe or spoon a dollop of the chilled shrikhand on the potato. 4. Enjoy!

About Baker
Avani Kamdar

San Jose United States

Contest: Memories with mom

I am a techie by profession and a baker/novice chef/foodie at heart. My kitchen is my happy place and cooking/baking is my meditation. I love to entertain and try to come up with new dishes and desserts for friends and family. My kids are the biggest fans of my desserts and the ones who inspired me to become a volunteer baker with a children's charity in my home town. Although I do not take cake orders for paying customers, I bake for a nonprofit called Cake4kids that provides cakes to underprivileged children for their birthdays, graduations, etc.