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 people

Calories 494kcal

Ingredients

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

Instructions

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.

Nutrition