Gujarati Methi Dhebra

Gujarati Methi Dhebra is a super healthy and delicious dish made with Bajra flour ( pearl millet 

 flour ). Fresh methi leaves are added to this dish, I also added some crushed  kasuri methi to give

 and extra flavor. You might be thinking these are similar to Thepla, but the answer is NO. Dhebra is

 made of Bajra or Jowar flour and are fried. Where as Theplas are made of wheat flour, they are

 rolled as rotis and cooked on tawa with a drizzle of oil. As Bajra is gluten free, making rotis or pooris

 are bit difficult. So to handle this in a a easy way I have added some wheat flour and sooji so that

 they roll out easily. You can even use a poori press, if it is difficult to roll out with rolling pin.

This recipe goes to week 4 day 2 of Blogging Marathon 120 under the theme " Kids Delight- Healthy

 Breakfast".

Ingredients:

Bajra flour (Pearl millet ) 1 cup

Wheat flour 3/4 cup

Sooji ( semolina ) 1/4 cup

Fresh methi leaves 1 cup

Kasuri Methi 1 tsp ( crushed )

Cumin seeds  1/4 tsp

Sesame seeds 1 tsp

Jaggery / sugar 1 tsp

Green chili 2

Ginger root 1 inch

Red chili powder 1 tsp

Turmeric powder 1/4 tsp

Sour curd / yogurt 1/2 cup

Salt to taste

Oil for deep frying 

Preparation:

Wash fresh methi leaves once or twice, drain water and chop them finely.

Chop the green chili too finely, grate the ginger and keep aside.

In a mixing bowl add curd, 1 tbsp oil, jaggery and all the spices ( kasuri methi, chili powder, turmeric

 powder, cumin seeds, sesame seeds, salt, chopped green chili, grated ginger)

Mix all the ingredients well and set aside.

In another bowl add bajra flour, wheat flour and  sooji.

Add the curd and spice mixture to the dry flours and mix.

Add water and make a dough just as you make for poori.

Cover and set aside 30 minutes.

Now divide the dough to equal portions.

Using little oil or dry flour roll out the each portion to 2 1/2 to 3 inch diameter just as poori.

Repeat with rest of the dough balls.

Heat oil for deep frying the dhebra, once hot drop 1 dhebra at a time and press with ladle, which make them to puff up.

Repeat the same  with rest of the dhebras.

Serve hot with any curry, pickle or curd.

Click here to see what my fellow bloggers are cooking for Blogging Marathon 120.