Gujarati Methi Bajra Na Dhebra Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine pearl millet flour, wheat flour, chopped fenugreek leaves, ginger-green chili paste, yogurt, turmeric powder, red chili powder, coriander powder, cumin powder, sesame seeds, salt, and oil.
• STEP 2.Mix well and knead into a soft dough, adding water as required.
• STEP 3.Divide the dough into small portions and shape them into round flatbreads.
• STEP 4.Heat a tawa or griddle and cook the dhebras on medium heat until golden brown on both sides, applying oil as needed.
• STEP 5.Serve hot with yogurt, pickle, or chutney.

Cooking Tips

• You can adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder and green chilies.
• Make sure to wash the fenugreek leaves thoroughly to remove any dirt or impurities.
• If you don't have pearl millet flour, you can substitute it with whole wheat flour or a combination of wheat flour and cornmeal.

Storage and Serving

• Methi Bajra Na Dhebra is best served hot and fresh.
• You can store the leftover dhebras in an airtight container at room temperature for up to 2 days.
• Reheat them in a toaster or on a tawa before serving.