An iron and fiber rich snack made with fenugreek leaves and bajra flour, methi na dhebra is so scrumptious that the plate will be empty in no time—so, take my advice and make more than you think is needed! served with curds, this makes an ideal afternoon snack. Although this is a tava recipe, i must admit that the deep-fried version tastes even better, so forget the health-watch slogans once in a while and indulge!
You can make it paratha style means add spoonful of oil and cook it both side or you can deep fry it which I do not do. But if you want to try that way , sure you can. Most interesting thing about this dish is it has all the flavor bitterness from methi leaves, sweetness from jaggery, sour from pickle masala, spicy from chilies. Let's start cooking.
2 cup Bajri Flour( Millet)
1/2 cup whole wheat flour
1 tbsp red chili powder
1 cup washed and clean and chopped methi leaves
1/4 tsp haldi powder
1 tsp dhania jeera powder
2 tbsp shredded jaggery
1/2 cup sour yogurt
1 tbsp Sesame seeds
10 cloves of garlic (finely chopped)
1 tsp finely chopped coriander leave
2 tsp sour pickle juice (ready made pickle or dry pickle masala)
2 tsp oil
small pieces of ginger finely chopped
3-4 green chilies finely chopped
salt to taste
Mix both flours in big pot and add everything in it and make a dough.
Divide the dough and make golf size balls.
Take one and form a smooth ball and then flatten with your palms
dust in some whole wheat flour and start rolling it with a rolling pin on a flat surface.
Roll it out to similar to chapati thickness.
Once done rolling , shake excess flour and put it in hot tava.
Once a bubble are visible, flip the dhebra and cook it on other side.
drizzle a little bit oil , spread it and flip it again.
press down gently but firmly - pressing and turning as you go.
apply oil on other side as well and do the same.
When it's nice and brown on both side, take it out and put it on dish with paper towel on it.
You can have this with tea for breakfast, with curd as snack or instead of chapati with curry also. It goes very well with dry garlic chutney too.
It has great shelf life so you can take it with you on the road too.
cooking Time : 25 Minutes
Serves : 4
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