Methi Na Dhebra | Gujarati Methi Na Dhebra
Methi Na Dhebra or Gujarati Methi Na Dhebra is an Indian flatbread made with pearl millet with fresh fenugreek leaves and spices. This is a staple gujarati dish and loved by all. Dhebra has a good shelf life as it is cooked with ghee in amount. This bread is also one that they carry while traveling.
Servings 3 medium
Ingredients
- 1 cup Bajra Flour / Pearl Millet Flour
- 1 cup Fenugreek Leaves / Methi Leaves
- 1 tbsp Garlic Paste
- 1 tbsp Green Chili Paste
- 2 tbsp Curds / Yogurt
- A Pinch Turmeric powder
- Salt to taste
- Cooking Oil for cooking the dhebras
Instructions
- Clean and wash the fresh fenugreek leaves.
- I use the stems if it is tender, else discard.
- Chop the leaves very fine and drain it in a colander.
- In a mixing bowl, take all the ingredients along with the chopped leaves and mix well.
- Slowly add water and knead to a stiff dough.
- Divide into equal balls and get ready to pat it down.
- You can pat it into thick rotis on a greased plastic sheet or you can pat it between your palms.
- Make sure you dip your palm wet and handle the dough.
- Heat the tawa and grease well.
- Carefully place the roti over it and cook on both sides.
- Normally when you use plastic sheets, you can lift the sheet in your left hand and flip over the patted roti on your hand palm and place over the hot tawa.
- Else if we use banana leaf, we can directly invert over the tawa and remove.
- Drizzle oil/ghee over the dhebra and cook well.
- Ghee is normally added to dishes prepared with methi as it balances the bitter taste.
- Cook till brown spots appear all over.
Notes
I read that we can make these Dhebras ever smaller in size and deep fry too.
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