Bajra Methi Dhebra

This recipe is pan fried Bajra Methi Na dhebra. This authentic Kathiyawadi recipe containes sweetness and garlic in the recipe. Do not get confused by calling this recipe Gujarati methi thepla as these are little different.

DHEBRA V THEPLA

WHY YOU WILL LOVE THIS RECIPE

✅ authentic fool-proof Gujarati recipe ✅ oh-so-delicious, rustic and healthy ✅ easy and made with good for you ingredients ✅ tasty winter recipe ✅ make ahead recipe ✅ great for breakfast, lunch box, travelling or picnic

INGREDIENTS

1. Methi leaves– In English they are called Fenugreek leaves. You’ll require fresh fenugreek leaves for this recipe. If fresh methi is not available you may use frozen methi, but I would not recommend using KASOORI METHI.
2. Flours – Dhebra recipe requires more than one flour, we are going to use three types of flours here. Bajra (grey millet flour), Besan (gram flour) and Roti aata (wholewheat flour). You may skip besan if you want. You may skip whole wheat flour to make gluten-free methi thepla, however you may find it little difficult to roll the dhebra.
3. Dairy – To make dhebra soft and tasty plain yogurt is must for this recipe. Also it helps to keep dhebra fresh for longer time.  You can use homemade or shop bought, make sure it is not very mild.
4. Spice masalas – we have used red chilli powder, turmeric powder and garam masala to provide flavours and colour to the dhebra. Along with all these spices freshly ground black peppers needed too.
5. Herbs and green masala – To make authentic recipe green chillies, ginger, garlic and freshly chopped coriander must. You may use frozen or shop bought chilli-ginger-garlic.
6. Seeds – Generally bajra dhebra made in winter, thus sesame seeds are added to to provide some warmth for the body. Along sesame seeds carom seeds are added to for good digestion.
7. Sweetener – in this recipe jaggery works much better than sugar, but if can’t find you can always use sugar or brown sugar. Make sure you grate jaggery befor adding or use jaggery powder.
8. Oil and salt – peanut or sunflower is recommend, do not use strong flavourd oil such as mustard, sesame or extra virgin olive oil.

IS DHEBRA HEALTHY?

Yes, as they are wholesome and made with good for you ingredients such as fresh fenugreek, multigrain flours, spices and only pan-fried and not deep-fried. These are low in carb and complex carbs are great for diabetic people, however they should be eaten in the morning for breakfast or lunch with okra curry and plain yogurt.

CAN I MAKE VEGAN DHEBRA?

Yes. it is possible to make vegan methi dhebra. Replace dairy yogurt with vegan yogurt. I recommend soya yogurt as it is without any strong flavours.

HOW TO ROAST OR PAN FRY METHI THEPLA/DHEBRA

Gujaratis have this special trick up their sleeve. Our thepla, dhebra or paratha do not have any black spot or marks, only dark brown pattern which comes from the caramalised sugar or jaggery we use in our recipes. It’s call ‘BHAAT PADVI’ and it is a special technique that is handed down the generations. For this, you use a jaro instead of tavetha and simply keep pressing on the dhebra in one go.

CAN I USE DRIED FENUGREEK OR KASOORI METHI FOR THIS RECIPE?

Personally I wouldn’t recommend, as fresh methi and kasoori methi taste entirely different and cannot be used interchangeably. Fresh methi has a unique taste and should only be used.

SERVING SUGGESTIONS

If you really want to enjoy Bajra Methi Dhebra in the authentic style, spread generous amount of cold homemade ghee on top. Nothing beats ghee that slowly melts on toop of a hot paratha does it? It tastes so delicious when served with Aloo ki sukhi bhaji and a cup (or pot) of Masala Chai  Take some Instant Keri No Chundo with these dhebra if you are carrying for traveling or picnic (this combo is soooooo good) or can it be eaten with any other pickle too. We also love hot and tasty dhebra with plenty of plain yogurt.

STORAGE

HOW TO MAKE DHEBRA STEP BY STEP

First step – knead the dough Mix jaggery in yogurt and leave it 10-15 minutes. In the mean time pluck, wash and chop fresh methi leaves. In a big wide plate or mixing bowl place all the flours, spices, oil and yogurt. Mix everything, add water little by little (it depends on how much water is retained in the washed methi) Knead semi stiff but pliable dough. Cover it with clean kitchen napkin and leave it for 15-20 minutes. Second step – Roll the dhebra Divide the dough into equal size portions (big lemon) and make balls. Dip the balls in dry whole wheat flour then roll out in round shape using rolling pin on flat surface. Third step – pan fry dhebra Whislt you are rolling out the dhebra, heat the griddle pan or tava on medium heat. Shallow fry using little oil until both sides are equally cooked. IF YOU LIKE THIS RECIPE …you might also like our Gujarati flatbread recipes

1. Round and soft Gujarati rotlis
2. Gujarati Masala Bhakhri
3. Pad wari rotli
4. Dudhi Thepla
5. Bajri Na Rotla Do you like to read our blog? then don’t forget to sign up for email updates to get new recipes delivered right to your inbox. you can find us on Twitter, Facebook, Instagram, Pinterest, and Youtube Channel.