AuthorPooja SundariaCategoryBreakfast, Healthy, Indian Bread, Lunch, Snacks, VeganSavoury, herbalicious, perfectly spiced and soft methi bajra dhebras are so delicious that you can enjoy them as snacks or breakfast. I like to enjoy these dhebras at any time of the day with a hot cup of tea and pickle. Methi bajra dhebra is a staple food of Gujarati kitchen - an unleavened flatbread made of wheat and millet flour, fine chopped aromatic fenugreek leaf, yoghurt-ginger-garlic paste, some spices and little sweetness of jaggery. Typically it is served in breakfast or lunch with yogurt or sweet pickle. Dhebra comes in very handy for the lunch boxes as well. Methi bajra dhebra is best when enjoyed either right after making them or later the same day. Even good for long travel as well.
Simply knead the dough with water and yogurt. Store cooled dhebras in an airtight container and keep them at room temperature. You can also prepare them in various varieties as per your choice. If you want to freeze them, make sure first to let them cool down totally. Then place them into the freezer-proof container with placing butter paper in-between each dhebras.
Re-heat dhebras in a hot pan before consuming them. You may freeze the dough in the freezer and thaw properly before making the dhebra.
Ingredients
Instructions
In a large mixing bowl take millet flour, wheat flour and gram flour.
Also add Kashmiri chilli powder, turmeric, sesame seeds, carom seeds and salt and 2tbsp oil and mix well.
Add green chilli and ginger-garlic paste.
Now add finely chopped methi leaves.
Give a rough mix making sure the spices are combined well.
Furthermore, add half a cup of curd mix with jaggery and combine the dough well.
Add some water and knead the dough.
Knead the dough to smooth and soft texture like chapati dough.
Add 2 tsp of oil and knead the dough for 5 more minutes.
Now pinch a medium-sized ball of dough, roll and flatten it. Also dust with some wheat flour.
Further roll it in an 8-inch thin circle like a disc.
Now on a hot tawa place the rolled dhebra and cook for a minute.
Furthermore, when the base is partly chared, flip the methi dhebra.
Then brush oil/ghee and press slightly and cook both sides or fry. Finally, serve methi dhebra with tea.
Ingredients
Directions
In a large mixing bowl take millet flour, wheat flour and gram flour.
Also add Kashmiri chilli powder, turmeric, sesame seeds, carom seeds and salt and 2tbsp oil and mix well.
Add green chilli and ginger-garlic paste.
Now add finely chopped methi leaves.
Give a rough mix making sure the spices are combined well.
Furthermore, add half a cup of curd mix with jaggery and combine the dough well.
Add some water and knead the dough.
Knead the dough to smooth and soft texture like chapati dough.
Add 2 tsp of oil and knead the dough for 5 more minutes.
Now pinch a medium-sized ball of dough, roll and flatten it. Also dust with some wheat flour.
Further roll it in an 8-inch thin circle like a disc.
Now on a hot tawa place the rolled dhebra and cook for a minute.
Furthermore, when the base is partly chared, flip the methi dhebra.
Then brush oil/ghee and press slightly and cook both sides or fry. Finally, serve methi dhebra with tea.