Bajra Methi Dhebra
Looking for a delicious and spicy snack to pair with your morning or evening chai? Then I might just have the perfect recipe for you. So, if you are a fan of Dhokla, Fafda and Methi Na Pudla then you should try making this Bajra Methi Dhebra to accompany your tea.
This tasty classic Bajra Methi Dhebra recipe is made with Bajra Flour, whole wheat flour, Methi leaves and some spices and comes together in under 10 minutes.
Watch the Video tutorial of – How to make Bajra Methi Dhebra
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What is a dhebra, you ask?
Dhebra is a delicious Gujarati “nasto” (snack) that is often enjoyed as snack and/or breakfast. They are made of millet flour (bajra flour), fresh methi leaves (Fenugreek leaves) and some basic spices. The preparation of this dish is very similar to the recipe of making thepla as a dough is prepared to make dhebras.
Traditionally, Dhebras are deep-fried in the shape of tikkis but nowadays people have chosen a healthy way and started to roast them or air-fried or bake them. However, when dhebras are pan-fried, they are rolled slightly thin like theplas.
Ingredients you’ll need to make Bajra Methi Dhebra
Flour – This recipe needs two types of flour- Bajra Flour and Whole Wheat Flour. Bajra Flour (Pearl Millet Flour) is extremely popular in Winters. It is gluten-free, which makes it a healthy choice as well. As Bajra is gluten-free, whole-wheat flour will help in binding the dhebra.
You can also add other flours like jowar (sorghum), makai (corn) or besan (chickpea) while making it.
Methi Leaves – I always use fresh methi leaves (fenugreek leaves) to make this dhebra but you can definitely use Kasuri methi if fresh is not available.
Ghee – Ghee is added to the dough as a moyan, which makes it soft and also adds to the texture of the dhebra.
Sesame seeds – this will add a nice flavour along with texture.
Ajwayan Leaves – I always use fresh ajwayan leaves instead of carom seeds but you can definitely add carom seeds if these leaves are not available at your place.
Spice Powders – To give it a nice colour and flavour, add some turmeric powder, cumin powder and hing (asafoetida).
Green chillies, Green garlic & Ginger – it gives spiciness to the dhebras. You can adjust the amount of green chilis as per your spice level.
Yogurt – The addition of yogurt makes the dhebra soft from the inside. You can use homemade yogurt or the store-bought one.
Jaggery – A little jaggery is mixed with water and then added to the dough, which gives dhebra a slight hint of sweetness. If you don’t like it to be sweet, then you can skip adding jaggery. But if you want to make it the traditional way, this is a must ingredient.
Bring in a fresh breath of air into your precious tea time, by trying out this easy & healthy snack- Bajra Methi dhebra! This snack is made with Flours, Methi leaves and spices which makes for an interesting treat.
How to make soft and crispy Dhebra?
The key thing to remember when making Bajra methi dhebra at home is that the dough must be soft. The dough of dhebra needs to be bound with sufficient yogurt and jaggery water. Here Yogurt (dahi) added richness to the Dhebras and make them soft inside.
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Can I use dried methi leaves / Kasuri Methi to make Bajra Methi Dhebra?
Of course. However, they will lack the beautiful green-speckled surface achieved when making them with fresh fenugreek leaves. While kasuri methi is fine to use, remember that the flavour is incredibly strong in comparison to fresh methi leaves so you will need to use much less of it.
In Summers when fresh methi is not available, I’d recommend using kasuri methi in very little hot water and allow to stand for 5 minutes before adding it to the dough. For a burst of green colour, you can also add a handful of freshly-chopped coriander leaves.
What should I serve Dhebra with?
Dhebra can be served a number of different ways; the most popular being with masala chai, any homemade chutney or simply with your favourite achar and plain yoghurt. As they are a common breakfast or lunch dish, it’s not uncommon to enjoy them with a cup of tea and nothing else.
It also tastes delicious with raita, pickle, aloo ki ras wali sabzi, or even coriander mint chutney. You can also try serving it with spicy garlic chutney.
Take some readymade Yogurt cups with these bajra methi dhebra if you are carrying for traveling or picnic (this combo is soooooo good) or can it be eaten with any other pickle too.
In my family we love hot dhebra with plenty of plain yogurt.
Storage Suggestions
This Bajra methi dhebra is considered great for travel just like Thepla. It will last for 3 to 4 days, covered in foil, or stored in an airtight container at room temperature. You can also store it in the fridge for 5 to 6 days in an airtight container. Reheat it on tawa and serve it again.
Tips
- You can replace Fresh ajwayan leaves with dried ajwayan (carom seeds).
- Do not add all the yogurt same time to knead the dough.
- Adjust the amount of green chilis, as per your spice level.
- In summers when fresh methi is not available, you can always add in kasuri methi instead.
- If you don’t like it to be sweet, then you can skip adding jaggery. But if you want to make it the traditional way, this is a must ingredient.
- You can also add other flours like jowar (sorghum), makai (corn) or besan (chickpea) while making it.
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Looking for a delicious and spicy snack to pair with your morning or evening chai? Then I might just have the perfect recipe for you. So, if you are a fan of Dhokla, Fafda and thepla then you should try making this Bajra Methi Dhebra to accompany your tea.
[cooked-sharing]
Start by preparing the methi leaves. Pluck the leaves from the stems and discard the stems.
Wash the leaves well with water a few times to get rid of the dirt.
Drain the water well and dry the leaves and then chop the leaves finely.
In a cup, stir together the water and jaggery until completely dissolved and keep aside.
Mix together the bajra flour (pearl millet flour), whole wheat flour, fresh methi leaves (fenugreek leaves), finely chopped fresh green garlic, finely chopped green chilies, ginger paste, finely chopped Fresh ajwayan Leaves, sesame seeds, cumin powder, turmeric powder, hing (asafoetida) and salt.
Make a well in the centre of the flour and add ghee and mix the ingredients well using your fingers.
Once mixed, add the jaggery water and again mix well with fingers.
Add yogurt little by little and knead to make a soft dough.
Do not add a lot of yogurts at once otherwise, the dough can become sticky. The amount of yogurt will depend on the quality of flour used.
Once the dough is formed, add 1 tbsp ghee and knead for a further 1 minute.
Leave it for 5 minutes.
Divide the dough into equal size balls. Keep some flour on a plate for rolling.
Place a tawa over a medium heat.
To start rolling, take a piece of dough and roll it between your palms, flattening it slightly.
Dip each side in flour. Roll it, place a pinch of flour in the centre and spread it around a little. Starting from the outermost edges, pinch the dough to the centre, covering the flour.
Cook on the preheated tawa until small bubbles appear on the surface and then flip.
Spread a small amount of ghee over the surface and then flip and cook until small brown spots appear on the base.
Flip again and spread ghee on the second side.
Cook until light brown spots appear on the surface.
Transfer to a serving plate and repeat for the remaining Dhebras.
Serve hot with a cup of tea or yogurt or chutney.
Ingredients
Directions
Start by preparing the methi leaves. Pluck the leaves from the stems and discard the stems.
Wash the leaves well with water a few times to get rid of the dirt.
Drain the water well and dry the leaves and then chop the leaves finely.
In a cup, stir together the water and jaggery until completely dissolved and keep aside.
Mix together the bajra flour (pearl millet flour), whole wheat flour, fresh methi leaves (fenugreek leaves), finely chopped fresh green garlic, finely chopped green chilies, ginger paste, finely chopped Fresh ajwayan Leaves, sesame seeds, cumin powder, turmeric powder, hing (asafoetida) and salt.
Make a well in the centre of the flour and add ghee and mix the ingredients well using your fingers.
Once mixed, add the jaggery water and again mix well with fingers.
Add yogurt little by little and knead to make a soft dough.
Do not add a lot of yogurts at once otherwise, the dough can become sticky. The amount of yogurt will depend on the quality of flour used.
Once the dough is formed, add 1 tbsp ghee and knead for a further 1 minute.
Leave it for 5 minutes.
Divide the dough into equal size balls. Keep some flour on a plate for rolling.
Place a tawa over a medium heat.
To start rolling, take a piece of dough and roll it between your palms, flattening it slightly.
Dip each side in flour. Roll it, place a pinch of flour in the centre and spread it around a little. Starting from the outermost edges, pinch the dough to the centre, covering the flour.
Cook on the preheated tawa until small bubbles appear on the surface and then flip.
Spread a small amount of ghee over the surface and then flip and cook until small brown spots appear on the base.
Flip again and spread ghee on the second side.
Cook until light brown spots appear on the surface.
Transfer to a serving plate and repeat for the remaining Dhebras.
Serve hot with a cup of tea or yogurt or chutney.
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