Methi Dhebra
Dhebra is the perfect snack or dish to enjoy with tea. They are flatbreads made with gluten free flour, sometimes a combination of flours and fenugreek leaves.
Servings: 15 servings
Ingredients
- 1- 1 ½ cups pearl millet/bajra flour
- 1/2 cup whole wheat flour
- 2 cups fenugreek leaves roughly chopped
- 1 tbsp green chilies finely chopped
- 2-3 cloves garlic paste/grated
- 1 tbsp ginger paste/grated
- 2 tbsp sesame seeds
- ½ tsp turmeric powder
- Salt to taste
- 2 tbsp jaggery
- ¼ cup plain yogurt
- 2 tbsp oil plus more for cooking
Instructions
- Knead dough – In a mixing bowl, add both flours, chopped fenugreek leaves.
- Add dry spices like turmeric powder, sesame seeds, ginger, garlic paste, finely chopped green chilies, salt, and jaggery. Give it a mix and add oil and yogurt. Mix some more. Add ¼ cup of water, start with few tbsp at a time and see if you require more. Let the dough come together. You might need more water or less water. Knead soft dough. Run some a tsp of oil on the prepared dough and cover the dough with a kitchen towel and keep it aside for at least 10-20 minutes if you have time on hand.
- Divide the dough into equal sized rounds. Take one round at a time, lightly press it to flatten it. You can also dust some dry flour on it if its slightly sticky to roll out. Gently and lightly roll out a circle about 0.5 cm. Thickness can be personal preference. Some people keep it slightly thicker or like me a little thinner.
- Roll out few more and keep them in single layer. Keep the dough covered from drying out.
- Pan-fry/Roast them. Heat a skillet or pan on medium heat, once the skillet is hot add one rolled out dhebru at a time and pan roast it. Once you see light bubbles, flip it and cook it on the other side. After few seconds apply some oil on it and flip it again and press gently using spatula and cook until you see some brown spots on the bottom side. Apply some oil again on other side and flip and cook on that side too. Press lightly have some browning with the help of spatula.
- Cook remaining rolled out pieces.
- Serve them hot or warm with side of chundo or cilantro chutney and tea. They taste good with plain or spiced yogurt too.
Notes
- Fenugreek Leaves are slightly bitter in taste, but super healthy. That's why jaggery balances out some of that.
- If the dough is sticky, you can use dry flour and be gentle while rolling it out.
- Bajra flour or pearl millet is gluten free. Sometimes rolling it can be challenging.
- You can also use tortilla press to roll them out.
- We pluck out the leaves of methi/fenugreek. Then wash it thoroughly with water couple of times to get rid of dirt. Then roughly chop it.
- You can use combo of flours like sorghum, fine corn meal etc.