Ingredients
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1.5 cups Fresh Methi (Fenugreek Leaves)cleaned and chopped
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1 small piece Ginger
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4-5 Garlic Clove
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2-3 Fresh Green Chillies
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1 small piece Jaggery
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1 medium bunch Coriander (with stems)(or a handful)
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1/4 cup Roti ka Atta (Wheat Flour)
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1 cup Bajra Atta (Pearl Millet Flour)
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1 tbs White Sesame Seeds
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1/2 tsp Ajwain (Carom Seeds)
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2 tbs Oil(for dough) + more for cooking
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as per taste Salt
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2 tbs Khatta Dahi (Sour Curd)
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some Dry Flour (Bajra or Wheat)For rolling
About
This is what winters in my kitchen smell like!
Presenting the ultimate Gujarati classic: Methi Na Dhebra. I absolutely love this recipe because it’s the perfect blend of healthy bajra (millet) and fresh methi, with a mild, surprising sweetness from jaggery that balances the flavours perfectly. Trust me, you cannot stop at just one! This is that perfect, comforting snack (or even a light lunch or dinner!) that goes beautifully with a hot cup of chai or a simple bowl of curd
Steps
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1
Done
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Clean and chop 1.5 cup fresh methi. |
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2
Done
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To make dhebra masala, in a chopper take a small piece of ginger 4 to 5 garlic cloves, 2-3 fresh green chillies, a small piece of jaggery, medium size bunch of coriander (or handful of coriander leaves with stems). |
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3
Done
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Chop them coarsely. |
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4
Done
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ake this mixture into the big bowl. Into that add 1.5 cup chopped fresh methi, 1/4 cup roti ka atta, 1 cup Bajra atta, 1 tbs white sesame seeds, 1/2 tsp Ajwain, 2 tbs oil, salt as per the taste and 2 tbs Khatta Dahi (Sour curd). |
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5
Done
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Mix everything well. Do not add water as methi and masala will also ooze out moisture. |
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6
Done
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Knead soft dough. Immediately take out the portion and roll the Dhebra by using dry flour (Bajra or Wheat flour). |
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7
Done
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- Do not roll very thin. - Now on a hot tawa, cook dhebra on both the side and then drizzle some oil on each side. And cook till you get golden colour. (Flame should be medium) |
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8
Done
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Serve Dhebra with Curd or a cup of chai. |
