methi dhebra Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine wheat flour, besan (gram flour), and semolina.
• STEP 2.Add chopped fenugreek leaves, ginger-green chili paste, turmeric powder, red chili powder, coriander powder, cumin powder, salt, sugar, and oil. Mix well.
• STEP 3.Gradually add water and knead into a soft dough. Let it rest for 15-20 minutes.
• STEP 4.Divide the dough into small portions and roll them into small discs.
• STEP 5.Heat a tawa or griddle and cook the dhebras on medium heat until golden brown on both sides.
• STEP 6.Serve hot with pickle or yogurt. Methi dhebras can be stored in an airtight container for up to 2-3 days.

Cooking Tips

• Make sure to wash the fenugreek leaves thoroughly and remove any tough stems before using.
• Adjust the spice levels according to your preference.
• You can add a pinch of baking soda to the dough to make the dhebras more crispy.
• For a healthier version, you can bake the dhebras in the oven instead of frying them on a tawa.

Storage and Serving

• Methi dhebras can be stored in an airtight container at room temperature for up to 2-3 days.
• Serve them as a snack with pickle or yogurt.
• They can also be enjoyed as a breakfast dish.