Dhibre with Boondi Raita, Garlic Chutney and Vadvani Mirch

Ingredients

• 1 bowl methi leaves (Washed and chopped)
• 1 tsp ginger-garlic-chili paste
• salt, turmeric, red chili powder, asafoetida and coriander powder (Listed together in the source; use to taste)
• 1 tbsp jaggery (Gur)
• 2 tbsp oil (For the dhibre and roasting)
• 2 tbsp curd (For the dhibra dough)
• 0.5 bowl makka flour (Corn flour or maize flour)
• 1 bowl wheat flour
• 1 bowl curd (For the raita)
• 2 tbsp wet boondi (For the raita)
• salt, black salt and roasted cumin (To taste)
• 0.5 bowl garlic (Peeled; for the chutney)
• 0.5 tsp salt (For the chutney)
• 2 tsp red chili powder (For the chutney)
• 4 tbsp oil (For sautéing the chutney)
• 2 tbsp dry coriander powder (For the chutney)
• 10 long thin green chilies (Chopped; for vadvani mirch)
• 1 tsp salt (For vadvani mirch)
• 1 tsp turmeric (Haldi)
• 2 tbsp rai ki dal (Split mustard seeds or mustard dal)
• 2 lemon juice (The source says 2 lemons' juice)
• 2 tbsp hot oil (For tempering the vadvani mirch)

Steps

1. 1

   Combine the chopped methi leaves, ginger-garlic-chili paste, salt, turmeric, red chili powder, asafoetida, coriander powder, jaggery, oil, curd, makka flour, and wheat flour. Mix thoroughly and make a dough without using water. Set the dough aside for some time.

2. 2

   Divide the dough into balls and roll each ball out.

3. 3

   Place the rolled dough on a tava and roast it like a paratha over medium heat, using some oil. The dhibre are ready when roasted.

4. 4

   For the raita, blend the curd until smooth.

5. 5

   Add salt, black salt, and roasted cumin to the curd, then add the wet boondi and mix. Set aside when combined.

6. 6

   For the garlic chutney, place the peeled garlic, salt, red chili powder, and dry coriander powder in a mixer without the oil. Grind to a paste.

7. 7

   Heat the chutney oil in a pan. Add the ground paste and sauté for 5 minutes. The garlic chutney is ready.

8. 8

   For the vadvani mirch, combine the chopped long thin chilies, salt, turmeric, rai ki dal, and lemon juice without adding the oil.

9. 9

   Add the hot oil to the chili mixture and mix. The vadvani mirch is ready.

10. 10

    Serve the dhibre with the boondi raita, garlic chutney, and vadvani mirch.

Notes

The source does not specify the exact quantity represented by a bowl, the amount of the combined dhibra spices, or how long the dough should rest. It also does not specify the exact amount of roasting oil beyond 'some oil.'

Nutrition per serving

• main
• vegetarian
• Indian
• Rajasthani-inspired
• flatbread
• raita
• chutney
• spicy