Methi dhebra is a part of Gujarati cuisine, from the western part of India. We love Gujarati food, be it theplas, muthias, undhiyo, rotlas, dals. Their food has a nice spicy sweet tinge to it. Gujarati food, like Mahrashtrian food, is also healthy as they use a lot of millet and veggies in their cooking. I got exposed to Gujarati cuisine, thanks to a friend, who used to get it as a part of her lunch box at my earlier workplace. She also taught me to cook some of the dishes.
This recipe is extremely nutritious and is had at breakfast, lunch or snack. It is made of sorghum flour and has fresh fenugreek leaves in it. You can replace the sorghum with pearl millet flour or it can be used in addition to sorghum flour. For breakfast, it can be had with yogurt or pickle or chutney. For lunch it is had with veggies and dals. There are two versions of these dhebras. One is the fried one which is tastier and is had for snacks and the other is the roasted one which is healthier.For obvious reasons I choose the latter, but I do intend to try the fried ones also at home some day.
2 cups jowar flour/sorghum flour ( you can also use bajra flour or both)
1/2 cup rava/semolina
2 tsp cumin seeds
1 cup whole wheat flour
1 -2 cups chopped fenugreek leaves ( you can use any leafy veggie, sometimes I also add grated carrot or beetroot)
2 tbsp sesame seeds
1 tbsp red chilli powder/ green chilly paste
1/4 tsp asafoetida powder
2 tbsp powdered jaggery or sugar
1 cup yogurt
2 green chillies finely chopped
1 inch piece of grated ginger
oil for cooking
salt to taste
- In a large bowl combine all the ingredients except the yogurt and oil. Stir in the yogurt and knead well to make a firm dough, adding water only if necessary. Add 2 tablespoons of oil to the dough and knead for a couple of minutes until smooth. Cover the dough and allow it to rest for half an hour.
- Divide the debhra dough into medium sized balls. Meanwhile heat the skillet.
- Flatten each ball, dust the rolling board with whole wheat flour and start rolling it like a chapati, the only difference being, dhebras will be thicker than a chapati, like a parantha.
- Place the rolled debhra on the heated skillet and let it cook for few seconds. While cooking dhebra, the flame should be medium. After few seconds you will notice some bubbles. Then flip it. Use a kitchen towel or flat spatula for pressing the dhebra so that all sides get evenly cooked.
- Drizzle a teaspoon of oil/ ghee around the debhra. Once both the sides have cooked well i.e. turned reddish brown, get it off the skillet and place the next dhebra.
- Serve it hot along with curd or veggie.
- For making dhebras for snacks, roll it smaller and thicker in size and then deep fry it. They can be served with tea.