Methi na Dhebra | Winter Recipe from Gujarat
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.
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
- 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.