How to Make Dhebra Recipe – Methi Paratha
Dhebra Recipe is an Indian flatbread made from pearl millet flour or bajra flour. It is one of Gujarati cuisine’s healthy recipes for breakfast and is specially made during winter. Dhebra is loaded with lots of fenugreek leaves which are rich in vitamins. Bajra flour is also a good source of protein, carbs, and fiber. Plus, I have added sesame and jaggery to the recipe which both help to keep you warm during winter. A diabetic person can skip jaggery.
Yogurt or curd is used to knead the dough making it a healthy way to consume curd or yogurt in winter. This way the methi Dhebra or methi paratha will also remain soft and nutritious naturally.
During winter fresh fenugreek leaves or methi is commonly available everywhere. So I have used more fresh methi and coriander leaves to make this recipe. The flavor and taste of the fresh methi leaves cannot be compared with the Kasuri methi.
Oil also can be used, but I have used pure ghee to cook this bajra Dhebra. Apart from health benefits, hot Dhebra cooked in ghee makes it more delicious and mouth-watering and you can’t resist eating more than one.
Usually, this is eaten at breakfast, but you can enjoy them either for lunch or dinner with any green vegetable. I like to have them with palak ki sabzi and unidiyo. Simple but very healthy and nutritious that you can just enjoy them only with tea also.
Table of Contents
Recipe Video
Recipe Card
How to Make Dhebra Recipe – Methi Paratha
Ingredients
- 1 ½ cups Bajra Flour
- ½ cup Wheat Flour
- 2½ cups Fresh fenugreek leaves / methi
- 1 cup Coriander leaves
- ½ tsp Carom Seeds
- ½ tsp Coarsely crushed black pepper
- 2 tsp Sesame seeds
- 1 tbsp Green chili paste
- 1 tbsp Ginger paste
- ¼ tsp Asafoetida
- ¼ tsp Turmeric powder
- ½ tsp Roasted cumin powder
- Salt as per taste
- A mixture of 1½ tbsp Jaggery with 2 tbsp water
- 2 tbsp Ghee
- ½ cup Yogurt / Dahi
Instructions
- In a mixing bowl, take 1½ cups of bajra flour and ½ cup of wheat flour.
- Add ½ tsp carom seeds, ½ tsp coarsely crushed black pepper, 2 tsp sesame seeds, 1 tbsp green chili paste, 1 tbsp ginger paste, ¼ tsp asafoetida, ¼ tsp turmeric powder, ½ tsp roasted cumin powder, and salt as per taste.
- Add 2½ cups of fresh fenugreek leaves (methi) and 1 cup of fresh coriander leaves.
- Mix all the ingredients well.
- Add a mixture of 1½ tbsp jaggery mixed with 2 tbsp water.
- Add 1 tbsp of ghee, and mix all the ingredients until well combined.
- Take ½ cup yogurt or curd. Add in batches and knead a medium-soft dough. Don't add any water.
- Add 1 tbsp of ghee and knead the dough well.
- Pinch a small ball from the dough.
- Roll the ball between your palms.
- Slightly flatten with your palm.
- Dust with some wheat flour.
- With a rolling pin, roll into 6 to 7 inches in diameter.
- But slightly thicker than chapati or roti.
- Place the paratha on a hot pan.
- Once the base is cooked, flip the paratha to the other side.
- To evenly cook the paratha, press on all sides with a spatula. Flip again and cook.
- Apply little ghee to all the sides of the paratha.
- Flip once again and apply little ghee to all the sides of the paratha.
- Flip and cook till both sides of the paratha are cooked well.
- The paratha is ready to serve hot.
- Serve the hot paratha for breakfast with pickles and tea.
Notes
- Wash and dry the fenugreek leaves or Methi on paper for some time. Ensure the leaves are completely dry and no moisture in the leaves.
- The coriander leaves also should be dry and have no moisture content.
- No need to rest the dough. Can make parathas immediately.
- The shape of the paratha will be uneven because of the Bajra flour. If you want a proper round shape, place a round plate over the rolled paratha and shape it.
How to make Dhebra at home Step by Step Photos
- In a mixing bowl, take 1½ cups of bajra flour and ½ cup of wheat flour.
- Add ½ tsp carom seeds, ½ tsp coarsely crushed black pepper, 2 tsp sesame seeds, 1 tbsp green chili paste, 1 tbsp ginger paste, ¼ tsp asafoetida, ¼ tsp turmeric powder, ½ tsp roasted cumin powder, and salt as per taste.
- Add 2½ cups of fresh fenugreek leaves /methi, and 1 cup of fresh coriander leaves.
- Mix all the ingredients well.
- Add a mixture of 1½ tbsp jaggery mixed with 2 tbsp water.
- Add 1 tbsp of ghee, and mix all the ingredients until well combined.
- Take ½ cup yogurt or curd. Add in batches and knead a medium-soft dough. Don’t add any water.
- Add 1 tbsp of ghee and knead the dough well.
- Pinch a small ball from the dough.
- Roll the ball between your palms.
- Slightly flatten with your palm.
- Dust with some wheat flour.
- With a rolling pin, roll into 6 to 7 inches in diameter.
- But slightly thicker than chapati or roti.
- Place the paratha on a hot pan.
- Once the base is cooked, flip the paratha to the other side.
- To evenly cook the paratha, press on all the sides with a spatula. Flip again and cook.
- Apply little ghee to all the sides of the paratha.
- Flip once again and apply little ghee to all the sides of the paratha.
- Flip and cook till both the sides of the paratha are cooked well.
- The paratha is ready to serve hot.
- Serve the hot paratha’s for breakfast with pickle and tea.
Notes
- Wash and dry the fenugreek leaves or Methi on paper for some time. Ensure the leaves are completely dry and no moisture in the leaves.
- The coriander leaves also should be dry and have no moisture content.
- No need to rest the dough. Can make parathas immediately.
- The shape of the paratha will be uneven because of the bajra flour. If you want a proper round shape, place a round plate over the rolled paratha and shape it.
FAQs
How to prepare Methi Paratha Dhebra?
1. In a mixing bowl, take 1½ cups of bajra flour and ½ cup of wheat flour
2. Add ½ tsp carom seeds, ½ tsp coarsely crushed black pepper, 2 tsp sesame seeds, 1 tbsp green chili paste, 1 tbsp ginger paste, ¼ tsp asafoetida, ¼ tsp turmeric powder, ½ tsp roasted cumin powder, salt as per taste, 2½ cups of fresh fenugreek leaves /methi, and 1 cup of fresh coriander leaves, and mix all the ingredients well.
3. Add a mixture of 1½ tbsp jaggery mixed with 2 tbsp water, 1 tbsp ghee, and mix all the ingredients well.
4. Take ½ cup yogurt or curd. Add in batches and knead a medium soft dough. Add 1 tbsp ghee and knead the dough.
5. Pinch a small ball from the dough, roll, and flatten with your palm.
6. Dust some wheat flour, and with a rolling pin roll into 6 to 7 inches in diameter (slightly thicker than chapati or roti).
7. Place it on a hot pan or Tawa. Flip and cook both the sides of the paratha or Dhebra.
8. Apply little ghee on both sides and cook.
9. The Dhebra or paratha is ready.
10. Serve hot and enjoy at breakfast with pickle, and hot tea or coffee.
What to eat with methi paratha?
In North India, methi parathas are eaten at breakfast or packed in a tiffin box. They are so delicious and soft that you can enjoy them anytime either for breakfast, lunch, or even at dinner with pickle, curd, raita, or even with any sabzi. Methi Paratha and tea complement each other, and can also be enjoyed just with tea at breakfast or evening tea.
Is methi paratha healthy?
Methi paratha is a wholewheat bread made of fenugreek leaves, spices, and curd. It is not only tasty but healthy, and nutritious. Fenugreek leaves have many health benefits. It is a good alternative to the normal wheat paratha.
Conclusion
In this Dhebra Recipe, we have shared how to make delicious, healthy, and soft Dhebra or Methi Paratha with pearl millet flour or bajra flour, fenugreek leaves, spices, and herbs. The dough is kneaded with yogurt to make them soft to eat. The best part is this Dhebra tastes delightful when toasted in ghee, would suggest you also follow the process and avoid oil to toast them. Usually, these Methi paratha is eaten at breakfast, but you can enjoy them either for lunch or dinner with any green vegetable. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.