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.

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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. 🙂

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Methi na Dhebra | An Inside Look

How to Make Gujarati Methi na Dhebra

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Methi na Dhebra | Winter Recipe from Gujarat

Aruna

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.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Snack, Snacks

Cuisine Gujarati, Indian

Servings 20 Dhebra

Ingredients

  

1x2x3x

• 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

• Grind the green chillies, ginger and garlic to a coarse paste. Set aside.

Making the Dough

• 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.
• Mix well.
• Add 1 tbsp oil and a little water. Mix well.
• Add a little water at a time to form a soft dough.

Making the Methi na Dhebra

• Divide the dough into 16 to 20 equal portions.
• Shape each portion into a disc.
• Over medium flame, heat some oil in a pan.
• To test if the oil is hot enough, add a pinch of the dhebra dough into the oil. It should rise to the top. 
• Add a few debra at a time and let them fry over medium heat.
• Flip over and fry till both sides are golden brown.
• Use a slotted spoon and remove the Methi na Dhebra from the oil and let all the oil drain from them.
• Place the fried Dhebra on a kitchen tissue to remove the excess oil.
• Fry all the Dhebra in a similar manner.
• Serve hot with cold dahi.

To Store the Methi na Dhebra

• Let the Dhebra cool to room temperature and then store in an air-tight tin.
• Heat on a pan before serving.

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.

Keyword Methi na Dhebra, Vegan, Vegetarian

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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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.
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   2. Grind the ingredients to a coarse paste. Set aside.
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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.
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   2. Using your hands, mix all the ingredients well.
   3. Now add a little water and 1 tbsp oil to the mix.
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   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.
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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.
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   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.
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   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.
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   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.

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Gujarati Methi Dhebra