Methi Dhebra or Mix Multigrain Flour Fenugreek Puri, is easy peasy and perfect healthy tea time snack. Methi Dhebra is delicious, traditional and very popular in Gujarati household.
Methi Dhebra is crispy outside and soft inside. It’s a deep fried Indian bread or puri, which is prepared from multigrain flour and chopped fresh methi (fenugreek) leaves. This healthy yummy recipe you can bake or shallow fry instead of deep frying. Dhebra can be prepared either by frying in a Kadhai (like puri) or on a Tawa (like paratha) whichever seems easier you can follow; all versions are easy.
Ingredients:
• 1 cup Fresh Chopped Fenugreek Leaves
• 1 cup Bajara Flour / Millet Flour
• ½ cup Yellow Corn Flour / Makai Atta
• ½ cup Chickpeas Flour / Besan
• ½ cup Whole Wheat Flour
• 2-3 tbsp Semolina / Suji
• ½ cup Yogurt / Dahi
• ¼ cup Grated Jaggery
• 2-3 tbsp Oil
• 1 tsp Green Chili Paste
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 1 tsp Red Chili Powder
• 1 tsp Turmeric Powder
• 1 tbsp Sesame Seeds
• 1 tsp Carom Seeds
• Salt
• Oil for Frying
Method:
1. Take a mixing bowl. Add all flours (Bajara, Makai, Besan and Wheat) and semolina in it.
2. Add oil, ginger paste, garlic paste, green chili paste, red chili powder, turmeric powder, sesame seeds, carom seeds and salt.
3. Add grated jaggery, yogurt, chopped fresh methi leaves and mix it well, make stiff and smooth dough. Use 2-3 tbsp water if required.
4. Cover the dough and keep aside for 5-6 minutes.
5. Take the dough and divide it into small lemon size balls.
6. Apply a drop of oil on your hand palms, then flatten the ball using hand palms and make flat round shape disk.
7. Use same process for remaining balls and make more circle shape disks.
8. Heat oil in a kadhai and fry 3-4 disks at a one time on medium flame till all side becomes golden brown.
9. Remove it on absorbent paper, fry remaining disks and make more Methi Dhebra.
10. Methi dhebra is ready to serve it with curd, chutney, ketchup or you can serve this with hot cuppa of tea or coffee.
Tips:
• You can bake them in a preheated oven on 400 F and bake it for 10-12 minutes until golden brown.
• You can roast or shallow fry it on griddle using few drops of oil.
• You can add kasuri methi instead of fresh methi leaves.
- 1 cup Fresh Chopped Fenugreek Leaves
- 1 cup Bajara Flour / Millet Flour
- ½ cup Yellow Corn Flour / Makai Atta
- ½ cup Chickpeas Flour / Besan
- ½ cup Whole Wheat Flour
- 2-3 tbsp Semolina / Suji
- ½ cup Yogurt / Dahi
- ¼ cup Grated Jaggery
- 2-3 tbsp Oil
- 1 tsp Green Chili Paste
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Red Chili Powder
- 1 tsp Turmeric Powder
- 1 tbsp Sesame Seeds
- 1 tsp Carom Seeds
- Salt
- Oil for Frying
- Take a mixing bowl. Add all flours (Bajara, Makai, Besan and Wheat) and semolina in it.
- Add oil, ginger paste, garlic paste, green chili paste, red chili powder, turmeric powder, sesame seeds, carom seeds and salt.
- Add grated jaggery, yogurt, chopped fresh methi leaves and mix it well, make stiff and smooth dough. Use 2-3 tbsp water if required.
- Cover the dough and keep aside for 5-6 minutes.
- Take the dough and divide it into small lemon size balls.
- Apply a drop of oil on your hand palms, then flatten the ball using hand palms and make flat round shape disk.
- Use same process for remaining balls and make more circle shape disks.
- Heat oil in a kadhai and fry 3-4 disks at a one time on medium flame till all side becomes golden brown.
- Remove it on absorbent paper, fry remaining disks and make more Methi Dhebra.
- Methi dhebra is ready to serve it with curd, chutney, ketchup or you can serve this with hot cuppa of tea or coffee.
• You can roast or shallow fry it on griddle using few drops of oil.
• You can add kasuri methi instead of fresh methi leaves.
![[AD] Grilling season is here and today I’m sharing my fav Indian style grilled veggie skewers made with @trulygrassfed Ghee. I love using their dairy product, especially Ghee with clean buttery flavor. It is ideal for cooking, baking and perfect for sauteing because of its high smoke point, which is well above typical cooking temperatures that has most of vegetable oils.
When spring finally squishes wetly away and summer’s heat arrive in full force, we want to celebrate by spending as much time outside possible, why not cook and eat outdoor? Luckily, we have a practically endless number of recipe ideas. So made these veggie skewers and used Truly Grass Fed Ghee instead of oil or butter and let me tell you it taste so good, far better than grilled with regular cooking oil or butter.
The Truly Grass Fed products are non-GMO, growth hormone rBST-free* and antibiotic free, perfect for vegetarian diet and naturally lactose free. Their products include natural sharp cheddar cheese, natural aged cheddar cheese, naturally creamy butter salted, and naturally creamy butter unsalted are so good. #PairsWithYou #ChooseTruly
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Ingredients
2-3 tbsp Truly Grass Fed Ghee/Clarified Butter
1 tsp Red Chili Powder
1 tsp Coriander Powder
1 tsp cumin Powder
2 tsp Tandoori Masala
Salt
1 tsp Ground Black Pepper
1cup dice onion
1 cup diced bell pepper
1 cup whole Portobello Mushrooms
1 cup round sliced carrots
1 cup Cherry Tomatoes
For coating
½ cup hot sauce or Indian style spicy ketchup
1 tbsp Truly Grass Fed Ghee/Clarified Butter
½ tsp tandoori masala
Method
Add ghee in a large bowl, melt it, then add all the spices and mix it well.
Add all the veggies, mix and coat it well and keep aside for 30 mins.
Preheat an oven on highest temp.
Now insert the veggies in skewers.
Place the prepared skewers on a baking sheet and grill it into the oven about 10-15 mins. You can grill it on a griller.
Add the coating ingredients in a bowl, heat it little bit, mix it and apply with brush on grilled veggie skewers.
Serve the veggie skewers with mint chutney and enjoy.](https://secureservercdn.net/198.71.189.253/db4.60a.myftpupload.com/wp-content/plugins/instagram-feed/img/placeholder.png)
18 Responses to “Methi Dhebra (Puri)”
[…] Methi Dhebra (Puri) […]
hi,
please do respond to my earlier query. Can i use ragi flour instead of bajra? I have that with me.looking forward to your guidance.
Best Regards
So sorry for late reply! Yes you can use ragi flour instead of bajara flour 🙂
Hi Binjal,
Love your recipes and your pics. I also appreciate that you are one of the rare individuals in foodblogging who has actually given a baked version of this traditional recipe. Just a few doubts, would appreciate if you could guide me :
1. Can i omit using bajra? Andwhatdo i use instead…atta?
2. Some friends say that dough needs fermenting overnight and needs sour yoghurt to bind…what are your thoughts? What difference that makes to taste and texure ?
3. Finally,can i use corn flour meant for tortillas, as the traditional makke ka atta is not available where i live.
keep up your good work and inspiring us.
Look forward to hearing from you.Best Regards
Ur clicks justify the recipe..looks super yum I can eat the entire plate in no time
Traditionallymodernfood recently posted…Veg Hakka Noodles
Thanks Vidya!
hi Binjal I tried this Dhebra and loved the taste but mine was bit dry and bit uncooked. For uncooked I know the reason because I fried it in hot oil but it tasted bit dry and reason for that?
Hi Poonam, Thanks for trying this out. It may be dry because of a quality of milate flour. If you make smooth dough then it won’t be dry.
Absolutely love it Binjal! Going to try this soon ❤️
thanks dear! 🙂
I have bookmarked this.. will try this soon. Yummy!
veena recently posted…Mixed vegetable Pasta recipe – Curry Pasta – Creamy Curry Pasta – Kids friendly recipes – Pasta Recipes
thanks a lot Veena!
This is new to me Binjal, the recipe reads and sounds delicious! Love the props used in the last pic!
thanks Jyothi!
perfect dhebras! lovely clicks as always <3
thanks Priya!
Wow!! Love it so much!! Health bhi taste bhi!!
Thank you Ranjana Sethi!