Learn how to make soft and flavorful Methi Bajri Dhebra at home using simple ingredients. This traditional Gujarati bajra dhebra recipe is perfect for winter, healthy, filling, and full of flavor. Made with fresh methi, coriander, jaggery, and spices, this dhebra stays soft and tastes amazing with curd, white butter, or chutney.
This recipe is ideal for breakfast, lunchboxes, or travel food. No kneading stress and easy rolling tips included.
Methi Bajri Dhebra :
Ingredients:
Fresh methi – 100 g, finely chopped
Fresh coriander – 1 cup, chopped
Green chilies – 2
Ginger – 1 inch
Garlic – 7–8 cloves
Jaggery – 2 tbsp
Bajri flour – 1½ cups
Wheat flour – ⅓ cup
Curd (yogurt) – 3 tbsp
Water – about ½ cup (as needed)
Turmeric powder – ¼ tsp
Red chili powder – ¼ tsp
Hing (asafoetida) – ½ tsp
Ajwain (carom seeds) – ½ tsp
Sesame seeds – 1½ tbsp
Dhaniya–jeera powder – 1 tsp
Salt – 1 tsp (adjust to taste)
Ghee – 1 tbsp
Oil – 2 tbsp + for roasting
Method
In a chopper, grind coriander, green chili, ginger, garlic, and jaggery coarsely.
In a bowl, add bajri flour, wheat flour, chopped methi, ground mixture, all spices, salt, oil, and ghee. Mix well.
Add curd and knead into a tight, smooth dough, adding little water if needed. Rest for 5 minutes.
Divide into small balls.
Place one ball between a thick plastic sheet, apply a little oil, and roll into a medium-thick dhebra.
Roast on a hot tawa, applying oil on both sides, till golden and cooked well.
Tips
Dough should be tight, not soft, for perfect dhebra.
Rolling in plastic prevents cracking (bajri has no gluten).
Cook on medium heat so it cooks inside without burning.
Tastes best with curd, white butter, or garlic chutney 😋
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