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Methi Dhebra

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This is perfect tea time snack from state of Gujarat. If you use fresh methi leaves then it enhances its flavor more.  You can substitute fresh methi with dried methi (fenugreek) leaves. You can serve it with pickle or chutney. But I like to eat this with yogurt. 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.

Enjoy, everyone!

Here’s the handy dandy printable:

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Methi dhebra

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Gujarati, Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 Dhebra
Author Kanan

Ingredients

  • ½ bunch or 2 cups Fenugreek leaves (methi leaves) washed and chopped finely
  • 1 tablespoon Oil
  • 2 teaspoons Ginger paste or freshly grated or crushed
  • 2 teaspoons Garlic paste or freshly grated
  • 3 Green chilies chopped finely
  • 1 tablespoon Sesame seeds
  • 2 teaspoons Red chili powder
  • ½ teaspoon Turmeric powder
  • ¼ teaspoon Hing (Asafoetida)
  • 1 cup Bajra flour (Millet flour)
  • ¼ cup Whole wheat flour (Chapati atta)
  • 1 tablespoon besan (gram flour)
  • ¼ teaspoon Sooji (rava or semolina)
  • 5-6 tablespoons Plain yogurt (dahi or curd)
  • Salt to taste

Instructions

  • In a large bowl mix fenugreek leaves, ginger paste, garlic 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, chapati atta, gram flour, semolina 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.

Notes

Serve with pickle or chutney or yogurt or raita.
*Nutrition information is a rough estimate for 1 serving
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Comments

  1. Niranjan Kapadia

    December 18, 2014 at 12:19 pm

    Hi Karan,
    I don’t know what is the difference between Dhebra and Thepla. I have eaten both as my mother used to make them. Only difference I remember that the Theplas were crisp and Dhebras were soft. Is this because the cooking times and amount of cooking oil were different ?

    Reply

    • Kanan

      December 18, 2014 at 1:24 pm

      – Millet flour or bajra flour + chapati atta is used to make dhebra while only chapati atta is used to make thepla.
      – Yogurt is used to knead the dough in dhebra while water is used to knead the dough in thepla.
      – cooking procedure meaning frying on tawa is same for both
      – because of different ingredients are used for both, taste and flavors are totally different.

      Reply