Pre-Preparation Time: 30 Minutes.
Preparation time: 15 Minutes.
For Dhebara Dough:
Bajara Flour: 1 cup
Whole Wheet Flour: 1 cup
Fresh Methi Leaves: 1 cup
Coriander leaves: 1/2 cup
Curd: to kneed the dough
Green chilly & Garlic paste: 2 Tbspn
Salt to taste
Oil: 2 Tbspn
Turmeric powder: 1/2 tspn
Powdered Sugar: 2 Tbspn
Sesame seeds: 1 Tbspn
Oil to shallow fry
Hung Curd: 1 Cup
Pomegranate: 2 Tbspn
Coriander & Mint Chutney: 1 Tbspn
Garlic & Paprika Chutney: 1 Tbspn
Masala Peanuts: 2 Tbspn
Sev: 2 Tbspn
Mix Bajara and whole Wheet flours in a bowl.
Add oil to it and mix well.
Add Methi and coriander leaves, other spices to it and mix it well.
Keep adding curd as per needed to kneed the dough (Consistency should be like Chapati Dough).
Keep it aside in a covered bowl.
Make three equal portion of Hung curd in separate mixing bowls.
In first portion, add coriander & Mint chutney and mix well. Likewise, in second portion, add garlic & Paprika chutney and mix well. Leave third portion plain only.
Take a small portions from prepared dough and roll it well.
Cut it in a square shape (Like a bread slice).
Make as many as you can from the dough.
Shallow fry each of them by applying oil on both the sides.
In a assembling tray, put one square dhebra.
Apply hung curd with green chutney.
Put some masala peanuts on it.
Put another Dhebra on it and now apply another mixture of hung curd (hung curd with Red chutney).
Put sev on this layer and cover it with another dhebra.
Apply plain hung curd on to it. and Put pomegranate on to it and cover it again with a dhebra layer.
On the top, Put a medium drop of hung curd, and garnish it with sev and coriander leaves.