Dhebra or Methi na dhebra

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Dhebra – Methi na dhebra with bajra (millet), Ghav (wheat) and chana flour Methi na Dhebra (Fenugreek bread) is a Gujarati bread type snack made with a mix of methi (fenugreek) leaves and millet, wheat flour and chana (chick pea) flour. Most Gujarati’s make this dish to take on picnics or whilst traveling as they are tasty and last a couple of days.

Ingredients for about 20 -25 Dhebra or Methi na dhebra :

  • 1 cup millet flour
  • 1 cup wheat flour
  • 1/2 cup chana (chick pea) flour
  • 1 cup cut and washed fresh fenugreek
  • 1 teaspoon finely blended green chillies ( I used 1 tablespoon as I like my dhebras hot and spicy)
  • 1 teaspoon finely blended ginger
  • 1 teaspoon finely blended garlic
  • salt to taste
  • 1 teaspoon turmeric
  • 1 -2 tablespoon sesame seeds.
  • 2 tablespoons cooking oil
  • 1 cup of fresh live Yoghurt ( I used homemade yoghurt)
  • 1 litre oil for deep frying (I used sunflower oil)

Method:

1. Sieve all the three flours in a mixing bowl.

2. Add the fenugreek leaves, salt, turmeric, sesame seeds, ginger, garlic and green chillies.

3. Make a dip in the middle of the flours and add the 2 tablespoons of oil.

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4. Add half cup water to the yogurt and mix well using a fork. This recipe works great with sour yogurt as it gives a tangy taste to the dhebras.

5. Slowly add the watery yogurt to the flour and make a dough. The dough should be semi-soft.

6. Cover this dough and leave it in a warm place overnight.

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7. On the next day, you start to make the Dhebra or Methi na dhebra .

8. The dhebras need to be deep fried so heat the oil in a wok

9. On a chappati stand or any work top, cover the area with a plastic.  The plastic makes it easy for you to lift up the dhebras.

10. Divide the dough into small balls.

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11. Grease your hands with some oil and make the dhebras by patting on the dough balls.

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12. Lift the dhebras by lifting the plastic and transferring them to your hand.

13.  Deep fry the dhebras until golden brown.   I put the dhebras in hot oil, then turn down the heat and let the dhebras cook gently.  Leaving the dhebra mixture to ferment in yogurt overnight helps to make the dhebras nice and fluffy.

14. Serve Dhebra or Methi na dhebra  with some chutney and a cup of tea.  Dhebra or Methi na dhebra  taste great cold as well.

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  • these cute dhebras looks so yummy n inviting …really a healthy snack …though its new to me ,i can say for sure it tastes gr8…

    Satya
    http://www.superyummyrecipes.com

  • lovely authentic recipe and very tempting too.

  • I was under the impression that methi debra is dint know tmethi thepla but dint know its a deepfried snack…looks yummy

  • Mouthwatering debras .These look so delicious and tasty.Just need acup of masla chai and a plate of these.

  • looks delicious, love the idea of having them with chutney n chai 🙂

  • Very delicious and yummy snack, very new for me..

  • Indian food recipes always look like so much work – no wonder it’s my favorite food – it apparently has to be handmade with love!

  • very new and delish looking recipe. Please do send it to my “think spice: think fenugreek” event.

  • I love Indian food. Thanks for taking the time to write a blog like this. Can’t wait to try some of these.

  • There is an award waiting for you in my blog, please come and collect it:)

  • Meena these receipes are just awesome! I have been looking for these authentic receipes for a long time. I have tried a couple of receipes and they taste just the way I like it. Thank you and god bless for sharing.

    Jumana Hakimjee
    Dar es salaam
    Tanzania

  • This recipe is looking awesome and perfectly done…

  • Mina, These look great. Got to try them. Just wanted to thank you for sharing these authentic recipes. Looking forward to learning many more such recipes from you.
    Gayatri Borthakur

  • Anonymous

    With blogs like this around I don’t even need website anymore.
    I can just visit here and see all the latest happenings in the world.

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