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Methi Dhebra
Methi Dhebra is flavorful Gujarati flatbreads that make a terrific snack any time of day. They are subtly bitter and well seasoned. Methi na Dhebra is a healthy snack made with bajra, whole wheat flour, fresh fenugreek leaves and spices.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 10 Dhebras
Calories: 151 kcal
Course:
Side Dish , Main Course
Cuisine:
Indian
Ingredients
- 2 cup Bajra Flour/Pearl millet flour
- 1/2 cup whole wheat flour
- 2 cup fenugreek leaves finely chopped
- 1 cup PLAIN yogurt
- 1/2 teaspoon salt
- 1 tablespoon Ginger, green chili paste
- 1/2 teaspoon turmeric powder (haldi)
- 1 teaspoon carom seeds (ajwain)
- 3/4 tablespoon sesame seeds
- 1 tablespoon sugar
- vegetable oil for roasting
Instructions
- First, prepare the fenugreek: Pluck the Methi leaves from the stem and wash them in cool running water. After that, completely drain them and dry them with a paper towel or kitchen towel. Finely chop the leaves, then place them aside.
- Let's combine fenugreek leaves, ginger paste, green chilies, sesame seeds, turmeric powder, sugar, and asafoetida in a large mixing dish. Mix thoroughly.
- Mix in the bajra flour, whole wheat flour, and salt.
- Using your finger, thoroughly combine the fenugreek mixture with the flours. The texture will be crumbly.
- Knead in 1 tablespoon of yogurt at a time to make a soft dough. Allow it to stand for 10-15 minutes, covered.
- Knead it again after 15 minutes to smooth it out.
- Make it into equal halves. Roll each piece between your palms and press to form a circle.
- Warm the Tawa over medium heat.
- Coat the flattened ball well in dry chapati flour. Roll it carefully.
- When the pan is heated, lay the rolled dhebra on it. Flip it when you notice bubbles on it. After a few seconds, drizzle oil on it and flip it again, pressing gently with a spatula until you see some brown spots on the bottom.
- Apply more oil to the other side, flip, and cook on that side.
- When done, remove from skillet/tawa and repeat until all of the dough is used up.
Cup of Yum
Notes
- Do not skip adding curd; else, the methi's bitterness would be overpowering.
- Dhebra should not be cooked at a low temperature; it requires a medium to a high flame because Thepla would get brittle and hard on a low flame.
- If you are making it for the first time, remember that the dough is sticky and that you must be gentle when rolling it. In contrast to roti or paratha, it won't be perfectly round due to the millet flour (bajra flour). Dhebra rolling requires practice.
- Because bajra flour lacks gluten, rolling will be challenging. However, wheat flour is helpful for binding.
- Reduce the whole wheat flour you sprinkle on the dough since it tends to dry it out while it cooks.
Nutrition Information
Calories
151kcal
(8%)
Carbohydrates
27g
(9%)
Protein
7g
(14%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
1g
Cholesterol
3mg
(1%)
Sodium
131mg
(5%)
Potassium
204mg
(6%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
25IU
(1%)
Vitamin C
0.1mg
(0%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Dhebras
Amount Per Serving
Calories 151
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 131mg | 5% |
| Potassium | 204mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.