Thabra (Surati Diwali famous snack)

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Thabra is a very famous Gujarati snack made especially for the Diwali festival. I grew up seeing every household that celebrated Diwali in the Gujarati community who always made it along with Mathiya, Kharkhariya, and Chora Fari. To complement these four snacks, people also tend to make Chakri, Thikhi Masala Puri, Chevdo, and so on. 

My Mother-in-law kept the traditions going in our house every year for Diwali and we often make Thabra throughout the year and not just for Diwali.  My family loves it as morning and afternoon snacks. Her recipe is different than what you would find online and I would highly recommend you to make it if you have the love for Thabras.

Please do share your feedback if you end up making it using our recipe :)

Servings - 12 to 15 

Ingredients:

  • Besan (Chana/Garbanzo flour) - 2 cups*
  • Maida (All Purpose flour) - 2 tablespoons*
  • Salt - 1 teaspoon or to your taste
  • Hanchoro (Papad kharo) - 1/2 teaspoon 
  • Black pepper powder - 1/2 tablespoon*
  • Carmon Seeds (Ajwain) - 1 teaspoon*
  • Asafoetida (Hing) - 1/8 teaspoon*
  • Oil - 2 tablespoon
  • White Chilli Powder - 1/2 teaspoon or to taste (optional)*
  • Ice cubes - 3 to 4
  • water - 1/2 tablespoon or as needed 
  • Maida (All purpose flour) - for dusting
  • Oil - for deep frying

Method/Instructions

  1. In a blender, add ice cubes, hanchoro, salt, oil, 1/2 tablespoon water, and blend it till it turns frothy and creamy. 
  2. In a large mixing bowl, add all the other ingredients* and then add the blended mixture. Knead the dough well with the blended mixture. The dough needs to be as hard as bhakri no lot so only add more water if needed. 
  3. Now take small sections and ensure to knead it very well with your hands for least 5 minutes until its smooth. Tip: Stretch from both sides and pull it off both sides like the way we pull elastic. You can dip your hands in water as you knead if you feel the dough is too dry and hard. 
  4. Make equal portions of the dough balls. Roll it between your plans to make it round and smooth. There should be no cracks and so press the round dough ball and flatten it slightly. 
  5. Use Maida for dusting the Thabras while rolling it. Dip the prepared dough ball into the dry flour and dust it from all sides and then with the help of a rolling pin, roll it like thin puris. Roll all the Thabras and place it on a big dish. Ensure you dust it well so they won't stick together. 
  6. Now deep fry the Thabras but ensure the heat is on low to medium flame. Fry until they crisp up and bubbles stop forming in the oil. Ensure to fry them on both sides. Remove them and drain them well. Tip: They shouldn't turn light brown or darker in color which would imply they are overcooked. 
Please do share your feedback and share pictures if you make Thabras using our recipe :)



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