Dhebra is an Indian bread from Gujarati cuisine made of pearl millet flour, jowar flour and wheat flour. When we add the flavor of methi leaves then it’s called methi nu dhebra. You can serve dhebra recipe with tamatar nu shaak, mango or chili pickle and garlic chutney.
Dhebra is an iron and fiber rich snack which you can consume as snack or main course with curries. You can prepare dhebra with two techniques tawa cooking or deep fried cooking. I prefer deep fried version tastes even better than paratha style.
You can check here more bajra recipes such as Bajra Bhakri, Sajja Boorelu and Stuffed Bajra Paratha.
Ingredients
1/2 Cup Bajra Flour (Pearl Millet)
1/2 Cup Jowar Flour (Sorghum)
1/2 Cup Wheat Flour
1 Cup Fresh Methi (Fenugreek), Finely Chopped
1/4 Cup Curd
1 Tsp. Grated Ginger
2 Green Chilies, Chopped
1 Tbsp. Sesame Seeds, White
Red Chili Powder to Taste
Salt to Taste
1 Tsp. Sugar
1 Tsp. Turmeric Powder
1/4 Tsp. Asafoetida
1 Tbsp. Oil
Oil for Cooking
How to Make Gujarati Methi Nu Dhebra Recipe
Combine all ingredients together in large bowl and mix well with fingers. Now it will look crumbly, add little water if needed to knead smooth dough. Grease with little oil and cover it. Keep aside to set for 15 minutes. Divide the dough into 12 equal portions. Roll each portion into round form using rolling pin. Heat the enough oil in deep wok on high flame. When oil is hot enough, add poori oneby one and cook till to puffed and slightly brown. Serve hot dhebra with pickle, curd and tamatar ki sabzi.
Methi Nu Dhebra | Gujarati Methi Dhebra
Ingredients
- 1/2 Cup Bajra Flour
- 1/2 Cup Jowar Flour
- 1/2 Cup Wheat Flour
- 1 Cup Fenugreek Leaves
- 1/4 Cup Curd
- 1 Tbsp. Sesame Seeds
- 2 Green Chilies, Chopped
- 1 Tsp. Ginger, Grated
- 1 Tbsp. Oil
- Salt to Taste
- Red Chili Powder to Taste
- 1 Tsp. Turmeric Powder
- 1/4 Tsp. Asafoetida
- Oil For Cooking
- 1 Tsp. Sugar, Optional
Instructions
- Combine all ingredients together in large bowl and mix well with fingers.
- Now it will look crumbly, add little water if needed to knead smooth dough.
- Grease with little oil and cover it. Keep aside to set for 15 minutes.
- Divide the dough into 12 equal portions. Roll each portion into round form using rolling pin.
- Heat the enough oil in deep wok on high flame.
- When oil is hot enough, add poori one by one and cook till to puffed and slightly brown.
- Serve hot dhebra with pickle, curd and tamatar ki sabzi.
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92
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Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
bajra and jowar with methi is both nutritious and delicious! Who can refuse such beautiful dhebra! Fabulous!!
Same pinch ! Methi na Dhebras look fantastic . The Jowar flour in Dhebras is new to me . Here they normally use a bit of besan , but I guess everyone has their own recipe .
Methi nu dhebra, makes me drool. This mulitgrain flour mix sounds too good to make dhebras like this. Feel like grabbing have some rite now. irresistible they are.
I made the tawa fried version and loved it. Your version of using different flours and deep frying them sounds fabulous. The dhebra look so yum Preeti.
My old neighbor was a Gujarati lady who taught me debra with jowar flour and methi. This looks so yumm.
Lovely Methi Nu Dhebra, would love to have some with tea
Preeti your dhebras look so different from what Gujaratis make. Looks yummy. You may want to edit the title as the word nu is usually used for a singular word and na is for plural. So it should read methi na dhebra.
I am learning so much from this flatbread marathon. I love both this deep fried and the pan fried methi dhebra recipes. Such a healthy one as well with all the whole grain flours.
Deep frying these have surely made them look so sinful, fantastic way of including the methis and making this so interesting!
You are right Preeti that fried version always tastes better than paratha and can make a perfect Sunday brunch
you rocked this methi nu dhebra recipe Priti, looking so tempting and m feeling like grabbing them from screen.
Such a fantastic and nutritious recipe Preeti. This would definitely be a favorite with the kids.