I learnt this recipe from my grandmother who loved this dish. The recipe uses methi (fresh fenugreek leaves) and dhebra using bajra (millet) flour. It is a nutritious tea time snack for winter. It stays fresh for days.
What you need
Bajra flour – 2 cup
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Wheat flour – 1 cup
Fresh fenugreek leaves - 3 cup
Sesame seeds (til) - 2 tbsp
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Carom (ajwain) – 1tsp
Sour curd - 1 cup
Jaggery - 1tsp
Green chilli, ginger, garlic paste - 6 tsp (according to the taste)
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil - to fry
Cooking instructions
Sieve the bajra flour, wheat flour and keep aside. Clean, chop and wash methi leaves. Mix jaggery in curd and blend well. Add all the ingredients in curd and mix well. Make a crater in the middle of the flour and add 1 tbsp oil. Add jaggery and curd mix in the flour. Knead a dough similar to that of a puri. If need be add little water. Cover the dough and leave aside for 30 minutes. Press the dough well and make lemon-sized and keep aside. Heat a pan. Take one ball of dough and using dry flour roll into a thin pancake of 4-5 inches in diameter. Place on tawa and allow it to cook on both sides. Add half tsp of oil. Press each side with a ladle to make the dhebra puffy. Cook till both sides turn brown. Serve Hot or cold with pickle, curds or tea/coffee.
Parul Bhatt is a microbiologist turned publicist who loves to cook Gujarati dishes.