In a bowl, add sorghum (jowar) flour, whole wheat flour, yogurt.
Add 1/2 tbsp oil, sugar, salt, carom seeds, ginger garlic paste, asafoetida, turmeric powder and red chili powder. Mix well.
Mix well and knead into a semi soft dough. Add water if needed while kneading the dough. Add the remaining oil and smoothen the dough. Cover and keep aside for 20 minutes.
Make lemon size ball from the dough. Approximately 8 balls can be made. Take one ball. Flatten it and dust with whole wheat flour.
Roll into 2 mm thick circle around 7 cm in diameter.
Put the rolled dhebra on a heated pan. Let the pan be on medium heat. Flip dhebra to another side when you see bubbles on the the dhebra.
Put oil and flip on the other side.
Roast on both the sides till golden spot appear flipping in between.
The jowar na khatta meetha dhebra are ready. Similarly make dhebra from the remaining dough.
I have made the mini dhebra from the same dough for my son's (Aarav) lunch box. I have use cookie cutter and cut them into shape after rolling the dough.
Made the shapes using cooking cutter.
Put them on the heated pan and cook them till golden spot appear by applying oil and flipping the sides.
The jowar na khatta metha dhebra are ready to be packed for lunch box. This pic is taken when I have added coriander to the dough. My son loved to sandwich the two mini dhebra either by applying butter or nutella for his lunch box.
Enjoy the jowar na khatta meetha dhebra for breakfast, lunch or dinner with tea, curry, yogurt, raita, pickle, jam, chunda, butter or ghee or sourcream.
Pack them for lunch box or take them while travelling.