Bajra Methi Dhebra is a popular Gujarati deep-fried snack or breakfast recipe prepared with bajra flour (pearl millet) and methi (fenugreek leaves). It can be served with yogurt, coriander mint chutney, or pickle. Check out the easy recipe to make it (vegetarian).
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About Dhebra
Bajra Methi Dhebra, also called Methi na Dhebra is a popular Gujarati snack made using Bajra Flour (Pearl Millet) and fresh fenugreek leaves. It can be served for breakfast or an evening snack with a hot cup of tea.
It is specially made in winter when fresh methi is readily available.
Once the dough to make dhebra is ready, you can roll it in 2-3 different ways.
- You can roll it like a thick thepla and shallow fry it with ghee or oil on a skillet.
- Roll it as thick poori and deep fry it as I did.
- Some people pat the dough into thick discs and deep fry them.
The final texture of dhebra will depend on how you roll and cook it.
Dhebra is considered excellent for diabetic patients due to its highly nutritious ingredients. Avoid deep-frying and pan fry it if making it for diabetic patients.
These are also great to pack while traveling as they stay at room temperature for 3-4 days.
This recipe is vegetarian and can be easily doubled or tripled.
If you want to try a few more Gujarati recipes, here are some from my blog
- Gujarati Kadhi
- Gujarati Dal Dhokli
- Gujarati Lauki Thepla
- Gujarati Dal
- Fajeto
- Mango Matho
- Kathiyawadi Chaas
Ingredients
Flour – You will need two types of flour to make this recipe, Bajra Flour (Pearl Millet Flour, Bajri Flour) and Whole Wheat Flour (Atta).
Bajra Flour is extremely popular in winter. It is gluten-free, which makes it a healthy choice as well. As bajra is gluten-free, whole wheat flour will help bind the dhebra.
You can also add other flours like jowar (sorghum), makai (corn), or besan (chickpea) while making it.
Methi – I always use fresh methi (fenugreek leaves) to make this dish, but you can use Kasuri methi if fresh is not available.
Frozen methi will also work well in this recipe. Just thaw it and squeeze out all the liquid before using it.
If the methi leaves are too bitter, add salt to the chopped leaves and keep them aside for 10 minutes. After 10 minutes, rinse them off with cold water and squeeze out all the water before adding it to the recipe.
You can also add grated lauki (bottle gourd), carrot, or palak (spinach) instead of methi to the dough.
Seeds – You will need cumin seeds, carom seeds (ajwain), and white sesame seeds (til) to add a nice flavor and texture.
Spice Powders – To give it a nice color, add some turmeric powder, and to add heat, add a little ground black pepper.
Ghee – Ghee is added to the dough to make the dhebra crispy.
Yogurt – Adding yogurt (dahi, curd) makes the dhebra soft.
Jaggery – A little jaggery is mixed with water and added to the dough, giving bajra methi dhebra a slight sweetness. If you don’t like it to be sweet, you can skip adding jaggery. But this is a must ingredient if you want to make it traditionally.
Others – You will also need green chilies, cilantro (fresh coriander leaves), and salt.
You can adjust the green chilies as per your spice level.
How To Make Dhebra
Prepare The Methi Leaves
Pluck the leaves from the stems and discard the stems. Measure out 120 g (2 cups packed) leaves.
Wash the leaves well with water a few times to remove the dirt. Drain the water well and chop the leaves finely.
Make The Dough
Add
- 1.5 cup pearl millet flour
- ¼ cup whole wheat flour
- 2 cups of chopped fenugreek leaves
- 2 tablespoon chopped cilantro
- 2 teaspoon finely chopped green chilies
- 2 tablespoon white sesame seeds
- 1 teaspoon carom seeds
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- ½ teaspoon ground black pepper
- 1 and ½ teaspoon salt
- 1 tablespoon ghee
- 1 tablespoon jaggery dissolved in 2 tablespoon water
- ¼ cup yogurt
to a large mixing bowl and mix the ingredients well using your fingers.
Keep the bowl aside for 15 minutes. The leaves will release water at this time. This is a crucial step, so do not skip it.
Now mix the flour again with your fingers and try to bring it together.
Add water little by little (1 tablespoon at a time) and knead to make a slightly tight dough.
Do not add a lot of water at once; otherwise, the dough can become sticky. The amount of water will depend on the quality of the flour used.
Cover the dough with a kitchen towel and sit it on the counter for 20 minutes.
Roll The Dhebra
Divide the dough into 14-15 equal size pieces. I use my weighing scale to divide the dough so that the Dhebra are equal in size.
Take one piece and make a smooth ball from it.
Press it in between your palms. Dust it with some dry flour and gently roll using a rolling pin to make a thick circle (0.5 cm)
Roll 3-5 balls into circles and keep them on a plate in a single layer. Keep the remaining dough covered with the cloth to avoid drying.
Fry The Dhebra
Heat 5-6 cups of vegetable oil for deep frying in a skillet over high heat.
When the oil is hot, reduce the heat to medium-low.
Drop 3-5 dhebra in hot oil and fry until they are browned from the bottom (4-5 minutes).
Flip them using a fork and fry them on the other side.
Note – Don’t hurry to turn the dhebra until they are browned and set. Otherwise, they may break while turning.
Fry on medium-low heat only. Keep flipping them once in a while frying.
Once the dhebra are browned well and crispy, drain them on a plate lined with paper tissues. Serve warm or at room temperature.
Once one batch is fried, roll the other dough pieces. Increase the heat to high to heat the oil well. Reduce the heat once the oil is hot, then drop the next batch in oil. Fry all the dhebra in the same manner.
Frequently Asked Questions
Both of these are Gujarati recipes and use methi as one of the main ingredients. But some of the other ingredients and the method of cooking is different.
In Dhebra, bajra flour, and whole wheat flour are used, whereas in Thepla, besan and whole wheat flour are used. Dhebra is either deep-fried or pan-fried, but Thepla is rolled and cooked on tawa like a paratha.
Of course! When fresh methi is unavailable in summer, you can always add dried fenugreek leaves. But the taste differs a bit when dried ones are used.
Roll the dhebra, arrange them in the air fryer basket in a single layer, and spray with oil. Air fry at 350 degrees F (180 degrees C) for 8 minutes. Then flip and air fry for another 8 minutes or until crispy and browned.
You can also bake these in the oven. Preheat the oven to 350 degrees F (180 degrees C). Arrange the rolled Dhabra on a baking tray in a single layer and spray with oil. Bake for 10 minutes, then flip and bake for 10 minutes or until browned and crispy.
Roll the dough ball like a thick methi thepla. Heat a skillet and cook the dhebra like you would cook a paratha or a thepla.
Serving Suggestions
Dhebrs can be served as an evening snack with a cup of Masala Chai.
It is also made for the festival of Shitala Ashtami (Basoda, Sitla Satam), where no fresh cooking is done, and only food cooked the previous day is eaten.
I like to slather the Dhebra with a little ghee before serving. It tastes delicious with plain yogurt, raita, chunda, mango pickle, aloo ki sabzi, or even coriander mint chutney. You can also try serving it with spicy garlic chutney.
If serving for a snack, do not forget to serve a hot cup of masala chai with it.
Storage Suggestions
This methi dhebra is considered great for travel, just like Thepla, as it has a great shelf-life. It will last 3 to 4 days, covered in foil or stored in an airtight container at room temperature.
You can also store it in the fridge for 5 to 6 days in an airtight container. Reheat it on tawa and serve it again.
You can also store the dough for 3 to 4 days in an airtight container in the fridge and make fresh and hot dhebra whenever you feel like eating them again.
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Recipe Card
Gujarati Bajra Methi Dhebra Recipe
Ingredients
- 1-½ cups pearl millet flour (bajra flour)
- ¼ cup whole wheat flour (gehu ka atta)
- 2 cups chopped fenugreek leaves (methi) (packed)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 2 teaspoons finely chopped green chilies
- 2 tablespoons white sesame seeds (til)
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon cumin seeds (jeera)
- ½ teaspoon turmeric powder
- ½ teaspoon ground black pepper
- 1-½ teaspoons salt
- 1 tablespoon ghee
- 1 tablespoon jaggery (dissolved in 2 tablespoon water)
- ¼ cup plain yogurt (dahi, curd)
- vegetable oil (for frying)
Instructions
Prepare The Methi Leaves
- Pluck the leaves from the stems and discard the stems. Measure out 120 g (2 cups packed) leaves.
- Wash the leaves well with water a few times to get rid of the dirt. Drain the water well and chop the leaves finely.
Make The Dough
- Add all the ingredients to a large mixing bowl and mix the ingredients well using your fingers.
- Keep the bowl aside for 15 minutes. The leaves will release water at this time. This is a very important step so do not skip it.
- Now mix the flour again with your fingers and try to bring it together.
- Add water little by little (1 tablespoon at a time) and knead to make a slightly tight dough.
- Do not add a lot of water at once otherwise, the dough can become sticky. The amount of water will depend on the quality of the flour used.
- Cover the dough with a kitchen towel and keep it aside on the counter for 20 minutes.
Roll The Dhebra
- Divide the dough into 14-15 equal size pieces. I use my measuring scale to divide the dough so that the Dhebra are equal in size.
- Take one piece and make a smooth ball from it.
- Press it in between your palms. Dust it with some dry flour and gently roll to make a thick circle (0.5 cm).
- Roll 3-5 balls into circles and keep them on a plate in a single layer. Keep the remaining dough covered with the cloth to avoid drying.
Fry The Dhebra
- Heat 5-6 cups of vegetable oil for deep frying in a skillet over high heat.
- When the oil is hot, reduce the heat to medium-low.
- Drop 3-5 dhebra in hot oil and fry until they are browned from the bottom (4-5 minutes).
- Flip them using a fork and fry them on the other side as well.
- Note – Don’t be in a hurry to turn the dhebra until they are browned and set, otherwise, they may break while turning.
- Fry on medium-low heat only. Keep flipping them once in a while frying.
- Once the dhebra are browned well and crispy, drain them on a plate lined with paper tissues. Serve warm or at room temperature.
- Once one batch is fried, roll the other dough pieces. Increase the heat to high to heat the oil well. Reduce the heat once the oil is hot and then drop the next batch in oil. Fry all the dhebra in the same manner.
Did you make this recipe? Let me know!