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Upclose image of methi dhebra on a plate.
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5 from 2 votes

Authentic Gujarati Methi Dhebra Recipe

My family's Gujarati methi na dhebra recipe makes a delicious savory Indian flatbread. It can be made in a variety of ways and uses bajra flour, ginger, garlic, and a few spices for a yummy bite!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Gujarati
Diet: Vegetarian
Keyword: authentic gujarati recipe, dhebra
Servings: 11 dhebra
Calories: 245kcal
Author: Shilpa Joshi

Equipment

  • 1 Mixing bowl
  • 1 tawa
  • 1 rolling board
  • 1 Rolling Pin

Ingredients

  • 2 cups methi leaves (fenugreek leaves) 55g
  • ½ cup cilantro 20g
  • 2 cups bajra millet flour 248g
  • ½ cup whole wheat flour 72g
  • 1 tbsp minced garlic 10g
  • 1 tbsp green chili paste 15g
  • 1 tbsp crushed ginger 10g
  • 2 tsp salt
  • 2½ tsp sugar
  • 1 tsp carom seeds ajwain
  • 3 tbsp sesame seeds 30g
  • ½ cup yogurt 110g
  • ½ tsp turmeric powder
  • 1 tsp asafoetida
  • 4 tbsp oil
  • ¼ cup water

Instructions

  • Wash fenugreek leaves well (removing from stalk). Roughly chop fenugreek leaves.
    Chopped fenugreek leaves.

Prepare the Dough

  • Combine both flours, fenugreek leaves, turmeric powder, sesame seeds, ginger, garlic paste, finely chopped green chilies, salt, and sugar or jaggery in a mixing bowl. Mix well.
    Methi na dhebra dry flour and fenugreek leaves mixture in a steel bowl.
  • Incorporate oil and yogurt into the mixture. Add water gradually (about ¼ cup), kneading until a soft dough forms. Adjust water as needed.
    Prepared methi dhebra dough in a bowl.
  • Cover with a kitchen towel, and let it rest for 10-20 minutes.
    Covered bowl of Gujarati methi dhebra.

Divide and Roll the Dough

  • Divide dough into about equal size portions of round balls. Makes about 11-12.
    11 dough balls of methi dhebra on a steel plate.
  • Take one round at a time and lightly flatten it. Dust with dry flour if sticky. Roll out each round into a circle about 0.5 cm thick. Adjust thickness according to preference.
    Wooden rolling pin rolling out a methi thepla.

Pan-Fry/Roast the Dhebras

  • Heat a skillet or pan over medium heat. Place one rolled-out dhebra on the skillet and cook until light bubbles form.
    Uncooked dhebra on a tawa.
  • Flip and cook the other side. Apply oil, then flip again and press gently with a spatula. Continue cooking until brown spots appear on both sides. Repeat for remaining pieces.
    Cooked dhebra with brown spots on a skillet.
  • 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.

Nutrition

Calories: 245kcal | Carbohydrates: 35g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 434mg | Potassium: 187mg | Fiber: 1g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 0.3mg | Calcium: 57mg | Iron: 4mg