Thursday, February 15, 2018

Dhebra | ઢેબરા | Gujarati methina dhebra | Kathiyawadi breakfast recipe | Methi - bajrina dhebra

Fresh fenugreek leaves - 1 cup,
Garlic paste - 2 tsp,
Wheat flour - 1/4 cup,
Gram lour (chana atta) - 2 tbsp,
Millet flour (bajri atta) - 1/4 cup,
Coriander leaves - 1/4 cup,
Salt - to taste,
Turmeric powder - 1/4 tsp,
Red chilli powder - 1 tsp,
Cumin seeds - 1/4 tsp,
Cumin and coriander powder - 1/2 tsp,
Asafoetida - 1/8 tsp,
Sesame seeds - 1 tsp,
Yogurt - 2 tbsp,
Ghee (clarified butter) -1 tbsp + 1/2 tsp,
Water - 2 tbsp or as needed,
Ghee (clarified butter) - to roast dhebra.

Wash and dry fresh fenugreek leaves well. Chop finely and measure one cup. In a mixing bowl, add all the ingredient except water.

Mix well.

Now gradually add water, little at a time and form semi soft dough.

Divide dough into 6 equal parts.

Roll each part into round shape with the help of rolling pin using dry flour as per below image.

Roast on hot skillet from both the sides using ghee. Roast dhebra over medium flame. Repeat the process with remaining dough.

Ghee can be replaced by oil in roasting process.
Red chilli powder can be replaced with green chilli paste.
Serve with tea or Instant Mango Jaggery Chunda or  Kathiyawadi garlic chutney.

For video recipe - 

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