Methi Na Dhebra | Multigrain Jowar Bajra Paratha Recipe
Methi Na Dhebra, a traditional Gujarati breakfast dish, combines the goodness of millets with the earthy flavor of fenugreek leaves. This multigrain paratha, made with a delightful mixture of jowar (sorghum), bajra (pearl millet), and gram flour (besan), is not only rich in nutrients but also packed with flavors. The subtle spiciness of green chilies, the sweetness of jaggery, and the tangy richness of curd all contribute to its complex taste. Whether you serve it with jaggery and fresh butter or pair it with Aam Chunda (mango chutney) and Boondi Raita, Methi Na Dhebra makes for a wholesome and hearty breakfast, particularly suited for a diabetic-friendly diet.
Recipe Summary
- Cuisine: Gujarati
- Course: North Indian Breakfast
- Diet: Diabetic Friendly
- Prep Time: 15 mins
- Cook Time: 40 mins
- Serves: 4-5 servings
Ingredients
| Ingredient | Quantity |
|---|---|
| Bajra Flour (Pearl Millet) | 1/4 cup |
| Jowar Flour (Sorghum) | 1/4 cup |
| Gram Flour (Besan) | 1/4 cup |
| Whole Wheat Flour | 1 cup |
| Methi Leaves (Fenugreek Leaves), chopped | 250 grams |
| Sesame Seeds (Til seeds) | 2 tablespoons |
| Red Chilli Powder | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Jaggery, powdered | 2 tablespoons |
| Curd (Dahi/Yogurt) | 1/4 cup |
| Green Chilies, finely chopped | 2 |
| Ginger, grated | 1-inch piece |
| Oil | 2 tablespoons (for kneading and cooking) |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~190 kcal |
| Carbohydrates | 30g |
| Protein | 6g |
| Fat | 5g |
| Fiber | 4g |
| Sugars | 3g |
Instructions
-
Prepare the Dough
Begin by combining the bajra flour, jowar flour, gram flour, whole wheat flour, methi leaves, sesame seeds, red chili powder, asafoetida (hing), jaggery, and salt in a large mixing bowl. Mix the ingredients thoroughly to distribute the spices evenly. -
-
Knead the Dough
Stir in the curd (yogurt) and start kneading the mixture to form a dough. Add water little by little as needed to achieve a firm dough consistency. Once the dough has come together, drizzle 2 tablespoons of oil over it. Knead the dough for another 2-3 minutes until it becomes smooth and pliable. -
Rest the Dough
Cover the dough with a damp cloth or plastic wrap and allow it to rest for 10-15 minutes. This resting period helps in softening the dough, making it easier to roll. -
Divide and Shape the Dough
After resting, divide the dough into 15 small portions. Each portion should be roughly the size of a golf ball (about 2 inches in diameter). Using the palm of your hands, flatten each portion into a small disc. -
Roll the Parathas
Dust the working surface with a little whole wheat flour and roll each dough ball into a circle about 4-6 inches in diameter. You can roll the parathas thinner or thicker according to your preference. -
Cook the Methi Na Dhebra
Preheat an iron skillet or tawa on high heat. Once hot, place the rolled-out paratha on the skillet. After a few seconds, you will notice small bubbles starting to form on the surface. Flip the paratha over and reduce the heat to medium. Drizzle a teaspoon of oil around the edges of the paratha. Using a spatula, press down gently while turning the paratha to ensure even cooking. This technique helps to crisp up the outer layer while keeping the inside soft and tender. -
Flip and Cook Again
When the underside of the paratha has turned golden brown, flip it again. Continue pressing and turning the paratha until both sides have evenly browned and developed a few crisp spots. -
Repeat with Remaining Dough
Continue cooking the rest of the dough portions using the same method until all the parathas are cooked. -
Serve
Serve the Methi Na Dhebra hot, with a side of jaggery and a dollop of fresh butter for added flavor. It can also be paired with Aam Chunda (mango chutney) or a refreshing Boondi Raita for a more indulgent meal.
Serving Suggestions
- With Jaggery and Butter: The traditional way of serving Methi Na Dhebra is with a piece of jaggery and a little fresh butter on top.
- With Aam Chunda: For a tangy-sweet pairing, serve alongside Aam Chunda (Gujarati mango chutney).
- With Boondi Raita: To balance the spices, enjoy this paratha with a cooling side of Boondi Raita.
Tips for Best Results
- Flour Mix: You can adjust the ratio of bajra, jowar, and wheat flour to suit your taste. The multigrain mix offers a nutty flavor and makes the paratha more wholesome.
- Methi Leaves: Make sure to chop the fenugreek leaves finely to incorporate them better into the dough.
- Adjust Spice Levels: If you prefer a milder version, reduce the amount of green chilies and red chili powder.
- Resting the Dough: Allowing the dough to rest ensures that it becomes softer and easier to roll out.
Health Benefits
- Diabetic Friendly: This recipe uses jowar and bajra, which are known for their low glycemic index and are excellent choices for people with diabetes. They help regulate blood sugar levels.
- High in Fiber: The combination of whole wheat flour and methi leaves adds a significant amount of fiber to the dish, aiding digestion and promoting gut health.
- Rich in Nutrients: Methi leaves are a good source of iron, folic acid, and vitamins, making this paratha not only tasty but also nutritious.
Conclusion
Methi Na Dhebra is a wholesome, nutritious breakfast option that combines the earthy flavors of fenugreek leaves with the richness of millets and gram flour. This hearty and diabetic-friendly recipe is not only easy to make but also versatile enough to be enjoyed with various accompaniments. Whether you’re preparing it for a weekend brunch or a regular weekday breakfast, it offers a healthy, flavorful start to the day. Try it with jaggery, fresh butter, or a side of Boondi Raita to bring out its full taste!
