Form dough using curd. If the curd is very mild, you can use only curd to form dough. In case it's sour, use water for any shortfall. The dough should be puri or chopda bhakhri consistency (slightly on the stiff side). Rest it for minimum 15 min. Make 26 balls from it.

Roll it like chopda thickness using some dusting. Put it on a hot oily tawa. Keep the flame medium to high. Flip when dhebra is a bit cooked on side 1. Wait till side two looks almost cooked. Pour and spread much oil (almost 1 tbsp) on the top side. Flip gently. The oil must be so much that it should be seen like a little puddle around dhebra.

Whenever side 1(I.e., the top) is facing down the tawa, press it lightly using a big flat spetula so as to make nice brown dots on it and to make it crispy. However, try to make it a bit crisp on the side 1 of dhebra and leave it soft on the back side. You may need to flip once or twice meanwhile in order to control the temperature and to see if the other side is cooked.

Serve hot or cold. Dhebra go very well with tea, achar, pickled green chillies, chhundo, ghee, potato curry etc.

Tip: it's all about 1. The consistency of the dough, 2. The amount of oil to saute, 3. The sauté technique 4. The temperature

The amount of sugar used in this recipe gives dhebra a balanced taste. Use a tsp extra sugar to make it taste a bit sweeter (it tastes yummy, too). You may replace sugar with jaggery. In that case, you can melt the jaggery in cued before adding.