Dhebra

Dhebras can be eaten as a part of any meal - breakfast, brunch, lunch or dinner - or on its own as a snack.

[1][2] Due to the oil in the recipe, Dhebras have a good shelf life.

[4] The resulting dough balls are then flattened on a chakla to a round shape using a belan (rolling pin).

Then, both sides of the dhebra are lightly fried with vegetable oil on a tava, until small brown spots appear.

[5] This is a plain dhebra, made of millet flour (bajra atta).