Methi Dhebra (Fenugreek Chapati)


Dhebras are a traditional gujarati dish. They are different types of dhebras like dhoodhi (bottlegourd) dhebra, dhana (coriander) dhebra, palak (spinach) dhebra. These are made from different vegetables. They can be also made using different flours like jowar (white millet) flour, bajra (pearl millet ) flour, makkai (maize flour). They are generally thick in size. They can be enjoyed in breakfast, lunch and dinner. At my place we use to eat them with a dollop of fresh homemade white butter… and wow that was a nice yummy treat for us. they are a very good option for kids who are fussy eater as they are made with different flour and green vegetables. Whenever we travel we carry methi dhebra with potato subji and some pickle and buttermilk or curd. These dhebras can stay good for 3-4 days in nice air tight containers. Generally in gujarati families these dhebras are made more during winters when we get good green methi leaves. During winters we get green garlic leaves and they give nice flavor to the dhebras when added. When we roast the methi dhebra, the aroma of methi is spreaded in whole house and i just cant wait to have a bite of it.

Methi Dhebra (Fenugreek Chapati)

Methi Dhebra (Fenugreek Chapati)

Dhebras are a traditional gujarati dish. They are different types of dhebras like dhoodhi (bottlegourd) dhebra, dhana (coriander) dhebra, palak (spinach) dhebra.
Course Main Dish
Cuisine Indian
Keyword greenleafy, kids, lunchbox, paratha, travel
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 494kcal



  • Take finely chopped fenugreek leaves in a big bowl.
  • Add the wheat flour, gram flour, malai, curd, oil, sesame seeds, powdered sugar, chilli powder, jeera powder, asofoetida, turmeric powder, ginger garlic paste (chilli paste if required) and salt as per taste.
  • Mix all the ingredients well for 5 mins. This mixing process will release water from the fenugreek leaves. Mix the flour well and let the excess moisture which has come out from the fenugreek leaves be absorbed by the flour.
  • Slowly add water and try to bind the flour. Add water gradually only 2-3 tbsp will be required. The dough is kneaded and is ready.
  • Make balls from it. Roll the ball in the rice flour and make round thick dhebra from it. It should be around 3 mm thickness.
  • Roast on the tava with oil on both the sides till golden brown.
  • Dhebras are ready and can be served with any spicy vegetable gravy, sev tamatar sabji, pickle, chutney, curd, raita or chundoo.


Calories: 494kcal | Carbohydrates: 77g | Protein: 15g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 9mg | Sodium: 74mg | Potassium: 437mg | Fiber: 11g | Sugar: 16g | Vitamin A: 100IU | Vitamin C: 0.2mg | Calcium: 100mg | Iron: 5.6mg

6 thoughts on “Methi Dhebra (Fenugreek Chapati)”

    • Hi Ami,
      Thank you so much for going through the recipe. I am based in Sydney Australia and it is difficult to get fresh methi leaves often. So I have to use fresh spinach instead. I add pickle masala (athana no sambhar) or methi powder while kneading the dough using spinach leaves. The methi in the pickle masala gives flavor of methi to the dish. I have shared the recipe of this dhebra in the blog. Click below on the link for detailed recipe.
      I am sure you will find this helpful and tasty.
      Please do share your valuable feedback with me.
      Happy cooking!!


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