Tuesday, 20 August 2013

Methi Dhebra મેથી ના ઢેબરા

Yummmm is what I can say about Dhebra. it is perfect tea time and travel snack. When I prepare Dhebras it reminds me of my mom and grand ma they used to make lovely dhebras for snacks and it used to vanish within minutes. They were the best cooks and everyone in family and our circle. When ever we use to go for picnic or travel they were asked to make dhebras as they made the best in our group.

For you non gujarati friends Dhebra are fried thick puri or parantha made from Millet flour i.e. Bajra / Jowar / Makai atta. wheat atta to bind, methi or drumstick leaves some times they also use bottlegourd and few spices. When my Punjabi friend asked me what is difference between thepla n dhebra I thought why not make and show her the difference. For you folks the main difference is atta used in dhebra is millett and they are fried and thick then puri whereas theplas are super thin and made only from wheat atta.
Methi dhebras are prepared specially during winter season due to availability of good quality green vegetables and also for other medicinal values. It is also diabetics friendly recipe as carbs are less and can omit jaggery part to make the dhebra.

Preparation time: 30 mins

Cooking time: 20 mins

Serves : 4

Jowar atta                               : 1 cup
Bajra atta                                : 1/4 cup
Methi leaves chopped             : 3/4 cup
Ginger garlic paste                 : 1/2 tsp (optional)
Red chilli powder                    : 1/2 tsp
Green chilli paste                    : 1/2 tbsp
Tamrind paste                         : 2 tbsp or
Curd/ yougurt                           : 1/4 cup
Salt as per taste
Sesame / Gingelly seeds/ Til     : 1 tbsp
Carom seed/ ajwain                  : 1/2 tsp
Oil                                             : 1 tbsp + For frying
Jaggery                                     : 1 tbsp

  1. Wash and chop methi leaves. Drain in colander.
  2. In a bowl add Jowar atta, wheat atta and methi leaves and mix well.
  3. Add all the spices, curd/ tamrind and mix well. Use water if required to bind a semi soft dough just like for puri.
  4. Make lemon size balls, coat with sesame seeds.
  5. Keep the seeds sides down and roll it out to diameter of 4’’ and 5mm thickness.
  6. Heat oil in pan and when hot fry Dhebras by putting til/ sesame seed down.
  7. When golden brown on both sides transfer them to plate with absorbent or kitchen towel to drain excess oil.
  8. Serve with pickle/ chutney / curd or with garmagarm chai.
  9. Can also serve with ghee when it is cold.

  • Use very minimum amount of water and rub methi well so that it doesn't leave water afterwards. 
  • Diabetics people can omit jaggery.
  • For jain version just add ginger paste instead of ginger-garlic paste.

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