Gujarati Methi Na Dhebra Recipe

Gujarati Methi Na Dhebra recipe is perfect tea time snack from the state of Gujarat. You can use either fresh methi leaves (fenugreek) or dried methi or kasuri methi, to prepare this dish. I have used fresh methi in this recipe. This is a heirloom recipe that I have learned from my grandma.  Bajra Flour ( Pearl Millet), Jowar Flour (Sorghum), Whole Wheat Flour, Methi Leaves (Fenugreek Leaves), Ginger, Green Chillies, Sesame seeds (Til seeds), Red Chilli powder, Turmeric powder (Haldi), Asafoetida (hing), Curd (Dahi / Yogurt), Sugar, Salt, Oil   1/2 cup Bajra Flour ( Pearl Millet) 1/2 cup Jowar Flour (Sorghum) 1/2 cup Whole Wheat Flour , More for dusting 2 cups Methi Leaves (Fenugreek Leaves) , finely chopped 2 inch Ginger , ground to paste 3 Green Chillies , finely chopped 1 tablespoon Sesame seeds (Til seeds) 2 teaspoons Red Chilli powder 2 teaspoons Turmeric powder (Haldi) 1/4 teaspoon Asafoetida (hing) 5 tablespoons Curd (Dahi / Yogurt) 1 teaspoon Sugar , (optional) Salt , to taste 1 tablespoon Oil     15   15     To prepare Gujarati Methi Na Dhebra Recipe, get all the ingredients ready.In a large bowl, mix fenugreek leaves, ginger paste, green chilies, sesame seeds, chili powder, turmeric powder, asafoetida. Mix it well with a teaspoon of oil. Keep aside for 5 minutes to help fenugreek leaves soften a bit.Add millet flour, whole wheat flour, sugar and salt.Mix well using your finger so fenugreek mixture will incorporate well with flours. It will look crumbly texture.Add tablespoon yogurt at a time and knead to form soft dough.  You will need 5 or 6 tablespoon of yogurt depends on your flour or depends on the consistency of your yogurt . So add little yogurt at a time so will come to know how much you need. Cover it and let it stand for 10-15 minutes.After 15 minutes, knead it again to make it smooth.Divide it into 10 equal portions. Roll each portion between your palm and press into a circle.Heat the tawa on medium heat.Dip the flattened ball into dry chapati flour and coat well. Roll it gently in to circle about 6 inch in diameter.Once hot placed rolled dhebra on the skillet. When you see bubbles on it flip it. After few seconds apply some oil on it and flip it again and press gently using spatula and cook until you see some brown spot on bottom side.Apply some oil again (optional) on other side and flip and cook on that side.When done, take it out from skillet/tawa proceed similarly till all the dough is used up.Serve Gujarati Methi Na Dhebra recipe dabbed with homemade ghee along with a cup of pounded jaggery, Naranga Achaar, yogurt and Sev Tamatar Ki Sabzi