Methi Dhebra

Methi dhebra is a gujarati flavored roti. My husband is Gujarati and before I married him I was not aware of all snacks like handvo, thepla, muthiya and I knew about khaman dhokla but not about khatta dhokla. I love all these snacks plus I discovered something called as dhebra. It is not made at my in laws place but it is a gujarati dish which is full of flavor plus it is made of whole wheat flour and bajra/ millet flour so it is nutritious too. It has the added value of methi/ fenugreek leaves so it is actually a balanced food.

Usually it is had with pickle but one bite and I will tell you you will never have enough of it. You frankly do not need any accompaniments with it. You can keep devouring dhebra after dhebra without missing out on anything. 

I went through lot of recipes for making this delectable snack but show me the curry had the easiest or maybe the best presented version. So I used their recipe as a base and made just little modifications from my side.

Ingredients:

• 1 cup whole wheat flour 
• 1/3 cup millet flour/ bajra 
• 1/2 cup yogurt 
• 1 tbsp lime juice (if the yogurt is not sour)
• 1 tbsp jaggery or brown sugar 
• 2 tsp minced ginger
• 2 tsp minced garlic 
• 1 tbsp sesame seeds
• 1 tsp cumin powder 
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• minced green chillies to taste
• 1 tsp salt or to taste
• 1 cup fresh methi leaves  chopped or 3 tbsp kasoori methi (dried fenugreek leaves)
• 1/4 cup cilantro chopped if you do not have fresh methi leaves
• 2 tbsp oil
• Oil for pan frying

Directions:

• In a bowl take yogurt and add all the ingredients from lime juice to methi leaves or cilantro leaves. Mix all the ingredients well.
• In a large mixing bowl whisk together whole wheat and bajra flour. Add 2 tbsp oil to the flour and mix well.
• Add the yogurt mixture (if using jaggery just ensure that it has dissolved completely in it) to the flour and mix. Start kneading and knead it into a dough. You can use a tsp or 2 of oil to help you knead well. If you feel your dough is too soft add a tbsp of whole wheat flour at a time and too dry add a tsp of yogurt at a time and knead. The dough should be not too hard and not too soft, then it will be easier to roll it.
• Let the dough rest for around 15-30 minutes.
• Heat a griddle on stove top.
• Divide the dough into lemon sized balls.
• Start rolling one ball at time using a rolling pin and flat surface. Use whole wheat flour to dust the flattened balls from time to time when they get sticky while rolling. Roll it into flat rounds as thin as a tortilla.
• Put the rolled dhebra on griddle and when light bubbles start appearing on top flip it on the griddle.
• Put oil on the top surface of dhebra using spoon. Just dip the spoon in oil and run it over the surface.
• Flip it once again and you will see brown spots on this surface. Run oiled spoon on this surface too.
• When both sides are cooked well with some brown spots your dhebra is ready.
• Put it in a metal or insulated container. 
• Follow the same process with rest of the balls and stack dhebras in the container. Cover it only it has cooled off a bit or your dhebras will be moist with all the heat inside.
• Serve warm or when ready to eat.
• These rotis have long shelf life and are ideal for carrying along on your trips.