METHI NA DHEBRA
This is what winters in my kitchen smell like! ❤️ Presenting the ultimate Gujarati classic: Methi Na Dhebra. I absolutely love this recipe because it’s the perfect blend of healthy bajra (millet) and fresh methi, with a mild, surprising sweetness from jaggery that balances the flavours perfectly. Trust me, you cannot stop at just one! This is that perfect, comforting snack (or even a light lunch or dinner!) that goes beautifully with a hot cup of chai or a simple bowl of curd
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ingredients:
* Fresh Methi (Fenugreek Leaves): 1.5 cups, cleaned and chopped
* Ginger: 1 small piece
* Garlic Cloves: 4 to 5
* Fresh Green Chillies: 2 to 3
* Jaggery: 1 small piece
* Coriander (with stems): 1 medium bunch (or a handful)
* Roti ka Atta (Wheat Flour): 1/4 cup
* Bajra Atta (Pearl Millet Flour): 1 cup
* White Sesame Seeds: 1 tbs
* Ajwain (Carom Seeds): 1/2 tsp
* Oil: 2 tbs (for dough) + more for cooking
* Salt: As per taste
* Khatta Dahi (Sour Curd): 2 tbs
* Dry Flour (Bajra or Wheat): For rolling
Recipe-
– Clean and chop 1.5 cup fresh methi.
– To make dhebra masala, in a chopper take a small piece of ginger 4 to 5 garlic cloves, 2-3 fresh green chillies, a small piece of jaggery, medium size bunch of coriander (or handful of coriander leaves with stems).
– Chop them coarsely.
– Take this mixture into the big bowl. Into that add 1.5 cup chopped fresh methi, 1/4 cup roti ka atta, 1 cup Bajra atta, 1 tbs white sesame seeds, 1/2 tsp Ajwain, 2 tbs oil, salt as per the taste and 2 tbs Khatta Dahi (Sour curd).
– Mix everything well. Do not add water as methi and masala will also ooze out moisture.
– Knead soft dough. Immediately take out the portion and roll the Dhebra by using dry flour (Bajra or Wheat flour).
– Do not roll very thin.
– Now on a hot tawa, cook dhebra on both the side and then drizzle some oil on each side. And cook till you get golden colour. (Flame should be medium)
Serve Dhebra with Curd or a cup of chai.
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