Methi (fenugreek) Dhebra

This is the most common and regularly made item in most of the gujrati kitchen specifically during winters. It’s healthy due to the nutritional value of fresh methi (fenugreek ) leaves n bajra (millet) powder. Thanks to my mother-in-law from whom I learnt this recipe.
Ingredients
Methi leaves (fenugreek)                                 2 cups
Wheat Flour                                                      3 cups
Bajra Flour (millet)                                            1 cup
Jaggery                                                              5 spoon
Yogurt (dahi)                                                    ½ cup
Green chillies                                                    7-8 nos.
Garlic                                                                  7-8 cloves
Turmeric powder (haldi)                                 1 spoon
Cumin seeds (jeera)                                          1 spoon
Ajwain                                                                ¼ spoon
Water                                                                 as required
Oil  / ghee                                                          as required
Salt to taste


Method

  • Clean the fenugreek leaves properly in warm water 4-5 times, chop them finely and keep aside
  • Coarsely grind the green chillies and garlic in a mixer jar with little water.
  • Mix  well yogurt and jaggery so that it becomes a smooth paste.
  • Take wheat flour, bajra flour in a wide vessel, add salt, haldi, jeera, ajwain, green chillies-garlic paste and the yogurt-jaggery paste. Mix well with hand.
  • Lastly add fenugreek leaves to it, add water as required and knead a smooth dough.
  • Cover it with wet cloth and keep aside for 15-20 minutes.
  • Make small balls out of the dough and roll like chappatis (rotis) and make dhebras. Apply oil on both the sides to make it crisp and tasty.
  • Hot dhebras are ready, serve it raitas, plain curd, chutneys, daal, subji or even a hot cup of tea will do.


Note

  • Add 2 spoons of oil or ghee while kneading the dough to make it soft.

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