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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