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)
- 2.5 cup whole wheat flour
- 2 tbsp gram flour (besan)
- 3 cup fenugreek leaves (methi leaves). nicely washed, drained and finely chopped. These are approximately 250 gms or one bunch.
- 4 tbsp home made malai (fresh cream) fresh cream or malai. It is the top layer available after boiling and cooling the milk
- 4 tbsp oil
- 4 tbsp curd
- 1 tsp turmeric powder
- 1 tsp red chili powder or as per taste
- 1 tsp cummin (jeera powder)
- 4 tbsp powdered sugar or as per sweetness required
- 1 tsp asafoetida i use ramdev asafoetida
- 1 tbsp sesame seeds (optional)
- 2 tbsp ginger garlic paste
- 1 tbsp green chilli paste I have not used here as we eat less spicy food
- salt as per taste
- oil for roasting dhebra
- rice flour for rolling dhebra
- 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.