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.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Breakfast
Cuisine: Indian
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Servings: 8parathas
Ingredients
1 ½cupsBajra Flour
½cupWheat Flour
2½cupsFresh fenugreek leaves / methi
1cupCoriander leaves
½tspCarom Seeds
½tspCoarsely crushed black pepper
2tspSesame seeds
1tbspGreen chili paste
1tbspGinger paste
¼tspAsafoetida
¼tspTurmeric powder
½tspRoasted cumin powder
Salt as per taste
A mixture of 1½ tbsp Jaggery with 2 tbsp water
2tbspGhee
½cupYogurt / 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.