My tried and tested family recipe is for roasted methi dhebra. They are a type of Indian flatbread and a popular Gujarati snack. At times these are served deep fried which you can also do.

Methi means fenugreek leaves in Gujarati. It is a popular Indian herb used in recipes. Dhebra is the name for a popular Gujarati flatbread made with bajra flour, whole wheat flour, and various flavors like ginger, garlic, and spices.

It is often joked that Gujaratis don’t travel without a stack of bhajra methi dhebra or methi thepla. I can’t deny that I’ve become one of these people as I’ve gotten older!

They stay good for a few days, give me a taste of home when away, and taste great with a hot cup of tea for a quick snack.

Gujarati bajra methi dhebra with yogurt to the side.

There are a lot of varieties of dhebra. People make these with different types of flour, and sometimes, people use only a mix of gluten-free flour. In English, “bajra” refers to “pearl millet,” a type of millet flour. Commonly used flours include sorghum flour (jowar flour), makai flour (corn meal), and chickpea flour.

Bajra dhebra is made differently than traditional thepla recipe but is equally loved amongst Gujarati food, especially in winter.

Ingredient Notes

Ingredients for methi dhebra in plates and bowls.

Fresh Ingredients:

Methi leaves (fenugreek leaves): For their distinct flavor and aroma. You need fresh fenugreek leaves, kasuri methi (dried methi) doesn’t give the same flavor.
Cilantro: Adds freshness and a burst of green color to the dish.
Garlic and ginger: Provides a savory depth of flavor.
Green chili paste: Adds a spicy kick to the dhebra. Keeping a frozen green chili paste made at home helps speed up cooking!

Dry Ingredients:

Bajra millet flour: Bajri flour provides a hearty base that gives dhebra its authentic texture. Bajra adds an earthy taste.
Whole wheat flour: Adds structure and nuttiness to the dough.
Salt: Balances the flavors and enhances taste.
Sugar or Jaggery Powder: A touch of sweetness to complement the spices. Along with salt, it’s key to rounding out the flavor profile. Traditionally, jaggery is used.
Turmeric powder: Imparts a beautiful golden color and subtle earthiness.
Carom seeds: Add a distinctive aroma and taste.
Sesame seeds: Provides a crunchy texture and nutty flavor.
Asafoetida: Adds an umami flavor.

Other Essentials:

Yogurt: Helps bind the dough together and adds a slight tanginess. I used a dairy yogurt, but non-dairy would work, too.
Oil: Used for frying and gives the dhebra its crispy exterior. If any neutral oil works, I use canola oil.

Prepping Methi (Fenugreek) Leaves

Wash fenugreek stalks well, ensuring dirt is removed. Pluck green methi leaves from the stalks. Chop roughly, and you are set!

Fenugreek leaves stalk. — Was fenugreek stalks well. Often times they are pulled out by roots and sold and filled with dirt.

Fenugreek leaves. — Pluck fenugreek leaves from the stalk.

Chopped fenugreek leaves. — Roughly chop fenugreek leaves.

Making Homemade Dhebra

Prepare the Dough:

Combine flour, fenugreek leaves, turmeric powder, sesame seeds, ginger, garlic paste, finely chopped green chilies, salt, and sugar or jaggery in a deep bowl. Mix well.
Incorporate oil and yogurt into the mixture.

Dry ingredients in a bowl. — Mix dry ingredients in a bowl.

Methi na dhebra dry flour and fenugreek leaves mixture in a steel bowl. — Combine both flours, fenugreek leaves, spices, ginger, garlic, and green chili paste in a mixing bowl. Mix well.

Add water gradually (about ¼ cup), kneading until a soft dough forms. Adjust water as needed. Room temperature or slightly warm water helps to form gluten-free dough.
Cover with a kitchen towel and rest for 15-20 minutes.

Prepared methi dhebra dough in a bowl. — Add yogurt, oil, and water to form a dough. Add water a little bit at a time. You will get a dough that comes together but is a bit soft due to the gluten free flour.

Covered bowl of Gujarati methi dhebra. — Cover dough and let rest 15-20 minutes.

2. Divide and Roll the Dough:

Divide the dough into equal portions.
Take one round at a time and lightly flatten it. Dust with dry flour if sticky.
Roll out each round with a rolling pin into a thick circle about 0.5 cm thick. Adjust thickness according to preference.
Keep the rolled dhebra covered to prevent drying out.

11 dough balls of methi dhebra on a steel plate. — Divide dough and form into approximately equal sized balls. I made 11.

Wooden rolling pin rolling out a methi thepla. — Roll and lightly flatten each dough portion. Using a rolling pin, roll out each circle. Sprinkle a little whole wheat flour to prevent sticking.

3. Pan-Fry/Roast the Dhebras:

Heat a skillet or pan over medium heat.
Place one rolled-out methi dhebra on the skillet and cook until light bubbles form.
Flip and cook the other side. Apply oil, then flip again and press gently with a spatula.

Uncooked dhebra on a tawa. — Heat a tawa, skillet or pan over medium heat. Place one rolled-out dhebra on the skillet and cook until light bubbles form.

Cooked dhebra with brown spots on a skillet. — Flip the dhebra with a spatula. Apply a thin layer of oil and spread. Press down lightly to help cook the other side. In 1.5-2 minutes the other side should also have brown spots and be cooked.

Continue cooking until brown spots appear on both sides, and they are golden brown. Repeat for remaining pieces.

Cooking dhebra with bubbles. — See the faint bubbles forming?

Stack of dhebra on a paper towel lined plate. — Repeat for all dhebra.

4. Serve Hot:

Serve the methi dhebras hot or warm with chundo, a little ghee, part of a meal, or tea. They also pair well with plain or spiced yogurt as a side dish.