Methi Debra

Fenugreek Chapati

Dhebras are a traditional gujarati dish. They are different types of dhebras like dhoodhi (bottlegourd) dhebra, palak (spinach) dhebra. These are made from different vegetables.

They can be also made using different flours like jowar (white millet) flour, bajra (pearl millet ) flour, makkai (maize flour).

They are generally thick in size. They can be enjoyed in breakfast, lunch and dinner.

We use to eat them with a dollop of fresh homemade white butter. Makhan ( click for recipe) and wow that was a nice yummy treat for us.

Whenever Gujarati travel they always carry methi dhebra and some pickle.

These dhebras can stay good for 3-4 days in nice air tight containers.

Generally in gujarati families these dhebras are made more during winters when we get good green methi leaves. During winters we get green garlic leaves and they give nice flavor to the dhebras when added.

When we roast the methi dhebra, the aroma of methi is spared in whole house and I just cant wait to have a bite of it. Even whole neighbourhood knows some one had made Dhebra by arome.

Here is how I made them

Ingredients:

½ bunch or 2 cups washed and chopped methi leaves, 1 tablespoon oil, 2 teaspoons crushed ginger, 2 teaspoons freshly grated garlic, 3 finely chopped or grated green chilie, 1 tablespoon sesame seeds, 2 teaspoons red chili powder, 1 teaspoon dhanajiru powder, 1 teaspoon turmeric powder, ¼ teaspoon Hing,1 teaspoon goal ( jiggery), 1 cup Bajre flour, ¼ cup wheat flour, (¼ teaspoon rava optional), 5-6 tablespoons yogurt and salt to taste

Instructions:

In a large bowl mix all the above spices but salt, and mix well. Set aside for 5 minutes and let the fenugreek leaves soften a bit. Now add bajare flour, wheat flour, semolina and salt. Mix well using your finger. It will look crumbly texture. Add little yogurt at a time and knead to form soft dough. (You might need to add 2 or 3 tablespoon of water, depends on your flour or depends on your yogurt (watery or thick). I use 2 tablespoons of water too. Cover it and let it stand for 10-15 minutes.

After 15 minutes, knead it again to make it smooth. Divide it into 10 equal portions. Roll each portion into a circle using plastic or between your palms about 6 inch in diameter. If its sticky than you can use dry wheat flour while rolling but don’t use more than 2 times otherwise end product will be dry.

Heat the skillet on medium heat. Once hot placed rolled dhebra on the skillet. When you see bubbles on it flip it. After few seconds apply some oil on it and flip. Apply some oil again on the other side, press gently using spatula and cook until you see some brown spot on both the side. Repeat same procedure for rest dhebra.