Dhebra Recipe (Bajra Methi Dhebra)
During the winter season, indulge in the wholesome goodness of Gujarati Bajra Methi Dhebra, a nutritious choice for breakfast or a light dinner. Pair it with mango pickle or mango chunda and a side of yogurt for a delightful meal.
Ingredients
- 2 cup Bajra flour (Millet flour)
- ⅓ cup Whole wheat flour (Chapati atta)
- Salt to taste
- 2 tablespoons Sesame seeds
- 1 teaspoon Ajwain (Carom seeds) crushed lightly between your palm before adding
- ¼ teaspoon Hing (Asafoetida)
- ½ teaspoon Turmeric powder
- 1 ½ teaspoon Coriander powder
- 1 tablespoon Sugar
- 1 tablespoon Ginger green chili, crushed
- 1 tablespoon Oil to add to the dough
- 2 cups Fenugreek leaves (methi leaves) Plucked the leaves, measured, washed, and chopped
- ¾ cup plain yogurt Dahi, Curd
- 1 ½ teaspoon Oil to smooth the dough
- Ghee (clarified butter) for pan-frying dhebra
Instructions
Prep Methi Leaves:
- Pluck the methi leaves and discard the stems. Measure the leaves into cups by lightly packing them.
- To clean/wash methi, keep the leaves in a bowl of water and let it sit for 5-10 minutes. All the dirt will settle down at the bottom. Gently, without disturbing the water much take the leaves out and squeeze out most of the water. Repeat this step if methi leaves still have dirt or mud on them.
- To reduce the bitterness of methi (this step is optional), keep the washed methi in a colander and sprinkle a big pinch of salt and massage the leaves slightly. Let it rest for 10 minutes and then squeeze out the water.
- Chop the methi leaves and use them in the recipe.
Making Dhebra Dough:
- Take bajra flour, wheat flour, salt, hing, turmeric powder, coriander powder, sesame seeds, sugar and ajwain (crush ajwain seeds between your palm before adding). Mix everything with a spoon or fingers.
- Add crushed ginger, chili, chopped methi leaves and oil. Mix everything evenly by rubbing it between your fingers.
- Add almost half of the yogurt and start mixing and kneading the dough. Keep adding a tablespoon of yogurt at a time as needed and keep kneading the dough.
- It will come together like a dough but it is still crumbly. Give the pressure and knead the dough by using the bottom palm of your hand for about 5 minutes. After kneading the dough will become smooth and pliable.
- No need to rest the dough.
Rolling & Cooking Dhebra:
- Divide the dough into 13-14 equal portions. Make a smooth round ball and gently press it between your palm to make a disk.
- Before you start rolling, keep the tawa on medium heat and let it get hot.
- Take one flattened disc and dip it into dry flour and coat both sides.
- Take that to a rolling surface or board and press it lightly using your fingers to make the disc bigger in size (2 ½ inches in diameter).
- Now start rolling using a rolling pin. Give a very gentle pressure (not like roti, paratha) while rolling. Dust the surface and move it while rolling to avoid sticking. If the edges break too much then seal it using your fingers and run a rolling pin gently on it. Roll into a 6-7 inches diameter circle. It will be slightly thicker than a regular paratha, roti.
- Once the tawa is hot, place rolled paratha on the tawa and let it cook for 30-40 seconds. You’ll notice a few bubbles on the surface.
- Flip it (you can see very few brown spots). Apply ghee all over the surface and in the meantime bottom is also cooked slightly.
- Now flip it and cook by gently pressing and moving the dhebra using a spatula.
- Apply ghee on this surface as well.
- Once the bottom surface has golden spots all over it and no more doughy parts left then flip it and cook another surface by pressing and moving it with a spatula.
- Check, the other surface is also cooked and has brown spots all over it. Remove it to a plate and repeat the rolling and cooking rest dhebra.
Notes
- Do not rest the dough otherwise, methi releases its water and the dough will become super soft and sticky.
- Kneading the dough for 5 minutes using your palm is a must, as bajra flour is gluten-free and stays crumbly. So this kneading part makes it pliable and less crumbly.
- Roll the dhebra by giving a very light, gentle pressure using a rolling pin. You do not need to give more pressure like roti, paratha.
- If dhebra is rolled by giving gentle pressure then the edges won’t break. But just in case, if the edges break then seal it using your finger and roll it lightly using a rolling pin.
- If using frozen methi or kasoori methi then reduce the amount as frozen or dried ones are compacted compared to fresh leaves.
- Add some chopped green garlic to the dough when it’s in season. Garlicky dhebra tastes good too.
Nutrition
Calories: 212kcalCarbohydrates: 19gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 27mgSodium: 173mgPotassium: 81mgFiber: 2gSugar: 2gVitamin A: 13IUVitamin C: 2mgCalcium: 165mgIron: 2mg
Tried this recipe?Let us know how it was!