Gujarati Methi na Dhebra is perfect tea time snack from state of Gujarat. If you use fresh methi leaves then it enhances its flavour more. You can substitute fresh methi with dried methi (fenugreek) leaves. You can serve with pickle, yogurt, jaggery and tangy tomato curry. If you are making it first time then you have to keep in mind that its sticky dough and you have to be gentle while rolling it. Because of millet flour (bajra flour) it will not be perfect round, you will get rough edges unlike roti or paratha. Practice is needed for rolling dhebra.
This is mom’s or grandmother’s recipe. Grandmother likes to prepare it fresh crispy methi na dhebra and serves hot with homemade dahi or makhhan with jaggery and raw mangoes homemade pickle and kids really love it! You could serve it into your dinner as well.
Preparation time: 15 mins, Cooking time: 15 mins
- 2 cups Fresh fenugreek leaves, washed, finely chopped
- 1 tablespoon Oil
- 2 teaspoons Ginger paste
- 3 green chilies chopped finely
- 1 tbsp sesame seeds
- 2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/4 tsp asafoetida (hing)
- 1 cup Millet flour (Bajra flour)
- 1/2 cup Whole wheat flour
- 5-6 tablespoons Yogurt (dahi or curd)
- Salt to taste
- In a large bowl mix fenugreek leaves, ginger paste, green chilies, sesame seeds, chili powder, turmeric powder, asafoetida.
- Add oil and mix well.
- Set aside for 5 minutes and let the fenugreek leaves soften a bit.
- Add millet flour, whole wheat flour and salt. Mix well using your finger 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 your yogurt (watery or thick). 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.
- Dip the flattened ball into dry chapati flour and coat well. Roll it gently in to circle about 6 inch in diameter. (If you need to than you can use dry 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 it again and press gently using spatula and cook until you see some brown spot on bottom side.
- Apply some oil again on other side and flip and cook on that side.
- When done take it out from skillet and put in insulated container to keep it hot.
- Repeat same procedure for rest dhebra.
- It’s ready to serve!
- Serve with pickle, yogurt, jaggery and tangy tomato curry.