Methi Dhebra

Gujarati Methi Na Dhebra

A perfect tea time snack from state of Gujarat, but had for dinner and fresh methi leaves enhances its flavour extremely well!!!

This Methi Na Dhebra Recipe is a super healthy recipe made with Wheat and Bajra (Pearl Millet). You also can add Jowar Flour (Sorghum) as well in same ratio.

This dhebra can be had at any time during the day, be it breakfast, lunch or dinner or enjoy with Chai or Coffee.

You can use either fresh methi leaves (fenugreek) or dried methi or kasuri methi, to prepare this dish, but fresh methi leves make this dhebra in next level.

This can be serve with ghee, makhan, along with a cup of pounded jiggery, pickle, yogurt for dinner or snack.

Ingredients:

• 11/2 cup Bajra Flour ( Pearl Millet)

• 11/2 cup Whole Wheat Flour,

• 3 tbsp. Rice flour for dusting

• 2 cups Methi Leaves (Fenugreek Leaves) , finely chopped

• 2 inch Ginger- ground to paste

• 3 Green Chillies - ground to past

• 4-5 garlic - ground to paste

• 1 tbsp. Sesame seeds

• 2 tsps. Red Chilli powder

• 2 tsp Turmeric powder

• 2 tsp coriander powder

• Pinch of Asafoetida (optional)

• 5 tablespoons Curd

• 1 tsp jiggery or Sugar,

• Salt to taste

• 1 tbsp. Sunflower Oil

How to make Gujarati Methi Na Dhebra

To prepare Gujarati Methi Na Dhebra Recipe, get all the above ingredients ready.

In a large bowl, add whole wheat flour and oil mix well. Add millet flour, ginger, chili, and garlic paste, sesame seeds, chili powder, turmeric powder, coriander powder, asafoetida salt and jiggery. Mix it well using finger by adding fenugreek leaves. Mix well so fenugreek mixture will incorporate well with flours. It will look crumbly texture. Add tablespoon yogurt at a time and knead to form soft dough. You will need 5 or 6 tablespoon of yogurt depends on your flour or depends on the consistency of your yogurt. So add little yogurt at a time so will come to know how much you need. 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 between your palm and press into a circle.

Heat the tawa on medium heat.

Dip the flattened ball into dry rice flour and coat well. Roll it gently in to circle about 6 inch in diameter.

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 it again and press gently using spatula and cook until you see some brown spot on bottom side.

Apply some oil again (optional) on other side and flip and cook on that side.

When done, take it out from skillet proceed similarly till all the dough is used up.

Gujarati Methi Na Dhebra is ready to serv.