Bajra Methi Dhebra is a super healthy winter specialty from Gujarat made with Bajra and Jowar. They are different types of dhebras like dhoodhi (bottle gourd) dhebra, dhana (coriander) dhebra, Palak (spinach) dhebra. These are made from different vegetables. They can be also made using different flours like jowar (white millet) flour, bajra (pearl millet) flour, makkai (maize flour).
This is a famous Gujarati deep fried snack flavored deliciously with spice, green chillies, ginger, and garlic. Fresh methi leaves and green garlic leaves enhances its flavor more when added. They are generally thick in size. This dhebra can be had at any time during the day, be it breakfast, lunch, or dinner.
When we roast the methi Dhebra with ghee, the aroma of methi is spreaded in whole house and I just cannot wait to have a bite of it.
So, Let’s Cook Good Food…
Ingredients:
Bajari Flour: 1 cup (Millet Flour) Or take ½ cup of Bajari Flour and ½ cup of Jwari Flour
Fenugreek Leaves: 1/2 cup (Chopped)
Green Garlic: 1/4 cup (Chopped)
Coriander Leaves: 1/2 cup (Chopped)
Carom Seeds (Ajwain): ½ tsp
Asafoetida (Hing): ½ tsp
Turmeric Powder: 1/8 tsp
Garlic: 1 tsp (finely chopped)
Ginger Chilli Paste: 1 tbsp
Sesame: 1 tsp
Curd: ½ cup, (Whisked)
Pinch of Baking Soda
Ghee or Oil for Frying
Salt to taste
Water as needed
Method:
To prepare Gujarati Bajri-Methi Na Dhebra Recipe, get all the ingredients ready.
Take a large bowl and add all ingredients – Millet Flour, fenugreek leaves, green garlic, Ginger Chilli Paste, Coriander Leaves, Carom seeds, Garlic, turmeric powder, asafoetida.
Mix well using your finger so fenugreek mixture will incorporate well with flours. It will look crumbly texture.
Add curd into the mixture and whisker it well.
Make thick batter using ½ cup of water or as appropriate to have a right consistency.
Mix everything well, cover it and let it stand for 10-15 minutes to help fenugreek leaves soften a bit.
Take a Uthappa pan and heat on a medium flame.
Sprinkle Sesame on Tawa/Pan.
Once the Tawa/Pan is hot, pour Batter as per the shape and thickness required.
Sprinkle Sesame top of the batter.
Cook and Fry using Ghee or Oil
Once the batter is cooked well and turn the colour to golden brown, turn and cook the other side.
Cook and Fry the other sides using Ghee or Oil.
Do not disturb them for a while, and fry until golden.
Serve this Gujarati Bajri-Methi Na Dhebra hot with Yogurt, Coconut or Lasun Chutney and Pickle.
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