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Gujarati Methi Bajra na Dhebra

Feb-26-2017
Dhara Shah
15 minutes
Prep Time
15 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Gujarati Methi Bajra na Dhebra RECIPE

Gujarati Methi Bajra 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.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Gujarat
  • Sauteeing
  • Main Dish
  • High Fibre

Ingredients Serving: 2

  1. 2 cups Fresh fenugreek leaves, washed, finely chopped
  2. 1 tablespoon oil
  3. 2 teaspoons Ginger paste
  4. 3 green chilies chopped finely
  5. 1 tbsp sesame seeds
  6. 2 tsp red chilli powder
  7. 1/2 tsp turmeric powder
  8. 1/4 tsp asafoetida (hing)
  9. 1 cup Millet flour (Bajra flour)
  10. 1/2 Cup whole wheat flour
  11. 5-6 tablespoons Yogurt (dahi or curd)
  12. Salt to taste

Instructions

  1. In a large bowl mix fenugreek leaves, ginger paste, green chilies, sesame seeds, chilli powder, turmeric powder, asafoetida.
  2. Add oil and mix well.
  3. Set aside for 5 minutes and let the fenugreek leaves soften a bit.
  4. 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.
  5. 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)
  6. Cover it and let it stand for 10-15 minutes.
  7. After 15 minutes, knead it again to make it smooth.
  8. Divide it into 10 equal portions. Roll each portion between your palm and press into a circle.
  9. 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.)
  10. Heat the skillet on medium heat.
  11. 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.
  12. Apply some oil again on other side and flip and cook on that side.
  13. When done take it out from skillet and put in insulated container to keep it hot.
  14. Repeat same procedure for rest dhebra.
  15. It's ready to serve!
  16. Serve with pickle, yogurt, jaggery and tangy tomato curry.

Reviews (1)  

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Bindiya Sharma
Mar-06-2017
Bindiya Sharma   Mar-06-2017

must be yum with pickle and tea!

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