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.