Methi Na Dhebra | Winter Recipe from Gujarat

No one excels at making snacks more than Gujaratis (well, it is a toss up between them and the Sindhis, who make excellent snacks as well). So today, I present Methi Na Dhebra, one of the lesser known Gujarati snacks.

Methi na Dhebra from Gujarat
Methi na Dhebra from Gujarat

Made with Bajra flour and Methi leaves, Methi Na Dhebra is a snack made in winter because of its warming properties. What I love about this snack is that it is also very nutritious and healthy, especially if you shallow fry/pan fry it, though traditionally it is deep-fried.

This recipe for Methi na Dhebra is also another example of how Gujaratis celebrate Methi leaves as can be seen in these recipes for Thepla, Steamed Methi Muthiya, Deep-Fried Methi Muthiya and Kela Methi ki Sabzi. I also love Methi very much and hope to keep trying many more recipes with this wonderful green.

I have used Tarla Dalal’s recipe for Methi na Dhebra to make this delicious snack; and I followed her advice and deep fried them. 🙂

Methi na Dhebra | An Inside Look
Methi na Dhebra | An Inside Look

How to Make Gujarati Methi na Dhebra

Methi Dhebra served with yogurt
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Methi na Dhebra | Winter Recipe from Gujarat
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This recipe is for Methi na Dhebra, a wonderful snack from Gujarat. It is made with methi leaves mixed with bajra and jowar flours, and is simply delicious with a cup of hot tea.

Course: Snack, Snacks
Cuisine: Gujarati, Indian
Servings: 20 Dhebra
Author: Aruna
Ingredients
  • 1.25 Cup Bajra Flour
  • 0.5 Cup Jowar Flour
  • 3 tbsp Besan
  • 1 Cup Chopped Methi (Tightly Packed Cup)
  • 2 tbsp Dahi, Yogurt
  • 1.5 tsp Chilli Powder
  • 1/2 tsp Asafoetida
  • 1 tsp Sugar
  • Salt to Taste
  • Oil for Frying
To Grind to a Paste
  • 2-3 Spicy Green Chillies
  • 1.5" Piece Ginger Sliced
  • 3-4 Large Garlic Cloves
Instructions
Making the Paste
  1. Grind the green chillies, ginger and garlic to a coarse paste. Set aside.

Making the Dough
  1. To a large bowl, add the bajra flour, jowar flour, methi leaves, besan, green-chilli-ginger-garlic paste, sugar, salt, chilli powder, asafoetida, and dahi.

  2. Mix well.

  3. Add 1 tbsp oil and a little water. Mix well.

  4. Add a little water at a time to form a soft dough.

Making the Methi na Dhebra
  1. Divide the dough into 16 to 20 equal portions.

  2. Shape each portion into a disc.

  3. Over medium flame, heat some oil in a pan.

  4. To test if the oil is hot enough, add a pinch of the dhebra dough into the oil. It should rise to the top. 

  5. Add a few debra at a time and let them fry over medium heat.

  6. Flip over and fry till both sides are golden brown.

  7. Use a slotted spoon and remove the Methi na Dhebra from the oil and let all the oil drain from them.

  8. Place the fried Dhebra on a kitchen tissue to remove the excess oil.

  9. Fry all the Dhebra in a similar manner.

  10. Serve hot with cold dahi.

To Store the Methi na Dhebra
  1. Let the Dhebra cool to room temperature and then store in an air-tight tin.

  2. Heat on a pan before serving.

Recipe Notes

I deep-fried this delicious snack but you can shallow fry on a pan in a few teaspoons of oil. 

If you are shallow-frying, you need to have a lot of patience and do it on a low-to-medium flame so that the Methi na Dhebra cooks right through the middle.

 

Methi Dhebra is a tea time snack from Gujarat
Methi Dhebra

 

Recipes with Step-by-Step Instructions to Make Gujarati Methi na Dhebra

  1. Making the Green Chilli-Ginger-Garlic Paste
    1. Add the green chillies, ginger and garlic to a chutney grinder.
    2. Grind the ingredients to a coarse paste. Set aside.
  2. Making the Dough for Methi na Dhebra
    1. Combine all the flours, fenugreek leaves, ground paste, yogurt, sugar, salt, chilli powder, asafoetida, and dahi.
    2. Using your hands, mix all the ingredients well.
    3. Now add a little water and 1 tbsp oil to the mix.
    4. Mix well.
    5. Next, add a little water at a time and knead to form a firm but pliable dough. You know the dough is ready when it does not stick to your fingers.
  3. Making the Methi na Dhebra
    1. Divide the dough into 16 to 20 equal portions.
    2. Roll each portion into a ball and then pat to form a disc.
    3. In a pan, over medium flame, heat enough oil to fry the dhebras. I used a shallow pan so that I could use lesser amount of oil.
    4. Test if the oil is hot enough by adding a pinch of the dhebra dough into the oil. It should rise to the top at a moderate speed and sizzle on the surface of the oil.
    5. Slide a few of the discs into the oil. Take care that the oil does not splash onto you.

    6. Let the Methi Na Dhebra fry for  to 3 minutes, or till the side facing the pan is golden brown.
    7. Using a gentle hand, turn over the discs and fry till both sides are golden brown.
    8. Remove the discs from the oil and drain all the oil from them.
    9. Place the fried discs on a kitchen tissue to remove the excess oil.
    10. Fry all the discs in a similar manner.
    11. Serve hot with cold dahi. You could also serve them with Dahiwali Pudina Chutney or Ketchup though Dahi is the best accompaniment.
Gujarati Methi Dhebra
Gujarati Methi Dhebra

11 thoughts on “Methi Na Dhebra | Winter Recipe from Gujarat

      1. great! will definitely try that out. made the green sabudana again and it was just perfect! even ignored my favourite microwave and made it by hand! the ghee makes it perfect!

Hey! I would love to hear your thoughts and suggestions. Do leave me a comment.