Gujarati Methi Dhebra: Spiced Millet & Fenugreek Flatbread Recipe

Gujarati Methi Na Dhebra Recipe

Introduction
Gujarati Methi Na Dhebra is a traditional and healthy snack that is a popular part of Gujarati cuisine. This flavorful flatbread is made using a combination of nutritious flours like bajra (pearl millet), jowar (sorghum), and whole wheat, with the goodness of fresh fenugreek leaves (methi). The unique flavors of fenugreek combined with aromatic spices like ginger, green chilies, turmeric, and sesame seeds make this a tasty yet wholesome treat, perfect for diabetics and those looking for healthier snack options. These dhebras are often served with homemade ghee, yogurt, and pickle, and they can be enjoyed for breakfast, as a snack, or even as a light dinner.

Ingredients

Nutritional Information (Per Serving)

Preparation Time:

15 minutes

Cooking Time:

15 minutes

Total Time:

30 minutes

Servings:

2

Instructions

1. Prepare the Ingredients:
   Begin by washing and finely chopping the fenugreek leaves. In a large mixing bowl, add the chopped fenugreek leaves, ginger paste, green chilies, sesame seeds, red chili powder, turmeric powder, and asafoetida. Add one teaspoon of sunflower oil and mix everything thoroughly. Let this mixture rest for about 5 minutes to soften the fenugreek leaves slightly.

2. Mix the Flours:
   Add the bajra flour, jowar flour, and whole wheat flour to the fenugreek mixture. Incorporate the sugar (optional) and salt to taste. Using your fingers, mix the ingredients well until the fenugreek mixture is evenly distributed among the flours. The texture at this stage will be crumbly.

3. Add the Yogurt:
   Slowly add the yogurt, one tablespoon at a time, and knead the mixture into a soft dough. Depending on the type of flour and the consistency of the yogurt, you may need 5 to 6 tablespoons of yogurt. Ensure you add the yogurt gradually to avoid making the dough too sticky.

4. Rest the Dough:
   Once the dough is smooth and well combined, cover it with a damp cloth or lid and let it rest for 10-15 minutes. This will allow the flours to absorb the moisture and make the dough easier to handle.

5. Knead and Shape:
   After resting, knead the dough again to ensure it’s smooth and pliable. Divide the dough into 10 equal-sized portions. Roll each portion between your palms to form a smooth ball, then flatten the ball gently into a round disc.

6. Roll the Dhebras:
   Dust your rolling surface and rolling pin with whole wheat flour to prevent sticking. Take one flattened ball, dip it into dry chapati flour, and gently roll it out into a 6-inch circle. Repeat this for the remaining dough portions.

7. Cook the Dhebras:
   Heat a tawa (skillet) over medium heat. Once hot, place the rolled dhebra onto the tawa. When you notice small bubbles forming on the surface, flip the dhebra. After a few seconds, apply a small amount of oil and press the dhebra gently with a spatula. Cook until you see light brown spots forming on the surface. Flip the dhebra again, apply a little more oil (if desired), and cook the other side until it’s evenly browned.

8. Serve and Enjoy:
   Once cooked, remove the dhebra from the skillet and place it on a plate. Repeat the process for the remaining dough. Serve the Gujarati Methi Na Dhebra with a dollop of homemade ghee, a side of jaggery, Naranga Achaar (spicy lemon pickle), yogurt, and Sev Tamatar Ki Sabzi for a complete meal.

Tips for Best Results:

• Soft Dough: The key to making perfect dhebras is to keep the dough soft but manageable. If the dough is too hard, the dhebras will turn out tough.
• Fenugreek Leaves: Make sure the fenugreek leaves are fresh and finely chopped, as this will help distribute the flavors evenly throughout the dough.
• Cooking Technique: Apply gentle pressure with a spatula while cooking the dhebra on the tawa to help it cook evenly. However, avoid over-pressing as this can make the dhebra dense.
• Storage: If you have leftover dough, you can refrigerate it for up to a day. Just let the dough come to room temperature before rolling it out for cooking.

Variations:

• Spices: You can adjust the level of spices according to your taste. For a milder version, reduce the number of green chilies or the red chili powder.
• Sweet Dhebras: Add a bit of jaggery to the dough for a mildly sweet and savory twist, which is a popular variation in some Gujarati households.
• Herbs: In addition to methi leaves, you can add other herbs like fresh coriander or spinach for added nutrition and flavor.

Accompaniments:

Methi Na Dhebra pairs wonderfully with a variety of sides:

• Pounded Jaggery: Adds a touch of sweetness that complements the slight bitterness of methi.
• Naranga Achaar: A spicy lemon pickle that adds a tangy contrast to the earthy flavors of the dhebras.
• Yogurt: Cooling and soothing, a bowl of plain yogurt is a perfect match.
• Sev Tamatar Ki Sabzi: A traditional Gujarati curry made with tomatoes and crunchy sev (fried gram flour noodles), which enhances the overall dining experience.

Why You’ll Love Gujarati Methi Na Dhebra:

• Nutritious: Packed with fiber, vitamins, and minerals from the various flours and methi leaves.
• Diabetic-Friendly: The use of millet flours like bajra and jowar makes this dish suitable for people managing blood sugar levels.
• Flavorful: The combination of fenugreek and spices creates a burst of flavors with every bite.
• Versatile: Dhebras can be enjoyed as a snack, breakfast, or even a light dinner.

Enjoy the warm and comforting taste of these traditional Gujarati Methi Na Dhebras with your favorite accompaniments!