GUJRATI METHI NA DHEBRA/ WINTER SPECIAL BAJRA- METHI NA DHEBRA /मेथी का ढेबरा
If you are seeking for a super healthy dish which is a combination of all the essential nutrients, then go for this bajra atta(millets flour)based small-sized thick flatbread. Bajra or Pearl Millet is packed with iron, calcium and magnesium. As the name suggests this Gujrati delicacy is the combination of millet and whole wheat flour along with methi and coriander leaves. Wheat flour helps in binding the dough. This Gujrati speciality contains the healthiest flours as well as the green leafy veggies like methi(fenugreek) and coriander leaves. In this way, this DHEBRA or roti becomes a complete package of health and nutrition which we require especially during winters.
This bajri dhebra is prepared on hot tawa(girdle) or sometimes deep-fried. An add of some gur and til make it a perfect dish for winters. We can enjoy this in the main course with any simple sabzi and dahi/curd or as a snack with gur or pickles. The homemade ghee on top makes them totally divine. A well known fact about Gujrati cuisine is that this is eaten with the ghee, not the ghee is eaten with it
Prep time – 30 minutes
Cook time – 15-20 minutes
Course – BREAKFAST/Main/ EVENING SNACKS
Cuisine – Gujarat (India)
Makes – 8-9 dhebra
Author – Bharti Dhawan
INGREDIENTS REQUIRED
• Bajra Atta/Pearl Millet Flour – 1 cup heaped (200 gms)
• Whole Wheat flour/gehun ka atta – 1/4 cup
• Methi/Fenugreek leaves – 1 cup
• Coriander leaves – 1/4 cup
• Curd/ buttermilk – As required to knead a tight dough (1/4 cup)
• Gur/Jaggery – 1 tsp
• Water – 2-3 tsp
• Ghee for dough – 1-2 tsp
• Ghee for dhebra – 3-4 tsp
• Ajwain/carrom seeds – 1 tsp
• Jeera/cumin seeds – 1 tsp
• Til/sesame seeds – 1 tsp or more
• Salt – 1 tsp
• Red chilly powder – 1 tsp
• Green chillies – 1 tsp
• Ginger (grated or finely chopped) – 1 tsp
STEP BY STEP DIRECTIONS
1- Seperate methi leaves from stems and rinse well. Chop them and pat dry with a kitchen towel
2- Dilute 1 tsp gur/jaggery into 2-3 spoon warm water. Keep aside
3- Take a mixing bowl or a paraat and add both the flour and add all the other dry ingredients like salt, red chilly powder, ajwain, jeera and til. Combine with your hand
4- Add ghee, jaggery water, methi-dhania leaves, green chillies and ginger and little curd/buttermilk at a time and knead a tight dough. Cover for 20 minutes
5- After 20 minutes apply little ghee in hand and knead again to make it softer. Divide into equal sized balls
6- Dust each ball into dry flour and spread with a rolling pin.
7- With a sharp edged bowl, cut round disks of equal size with the neat edges
8- The thickness should be moderate, neither too thick nor too thin
9- Add this disk to a hot tawa and cook both sides golden by applying ghee
10 Make all METHI NA DHEBRA like this. Spread some homemade ghee on top and serve with pickles, gur, curd and any home style sabzi
YOU MIGHT ALSO LOVE SOME MORE GUJRATI DELICACIES
DAPKA NI KADHI /GUJRATI KADHI WITH MUNG DAL DUMPLINGS
