Methi Dhebra is a flavorful Gujarati flatbread that makes a terrific snack any time of day. They are subtly bitter and well-seasoned. Methi na Dhebra is a healthy snack made with bajra, whole wheat flour, fresh fenugreek leaves, and spices.

Methi na Debra with tea on the side
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I love Gujarati food, and I grew up enjoying it a lot with Gujarati friends in school and college. Gujarati DalDal DhokliKhandvi, and Khaman Dhokla are some of my favorites.

In Gujarati families, Dhebras are a daily staple eaten at any time of the day. They get their distinctive bitter flavor from freshly harvested fenugreek leaves. Combined with a few ground spices, they transform from regular roti into masala-rich heaven.

If you enjoy Indian flatbreads, you will love this healthy Methi na Dhebra recipe.

Watch How to Make Methi Dhebra

What is Dhebra?

A soft Indian flatbread called Dhebra is a staple of Gujarati cuisine. A combination of whole wheat, bajra, or other flour is used to make the basic dough. Leafy greens like methi or spinach are combined with sesame seeds, carom seeds, turmeric, and other seasonings.

Dhebra goes well with chhundo (sweet mango pickle), red garlic chutney, and dahi (yogurt).

Dhebra vs. Thepla

Methi is one of the primary components in both of these Gujarati dishes. However, some of the additional ingredients and the cooking techniques are different.

Whole wheat flour (atta) and flavors like jeera, methi (fenugreek leaves), and others are used to make thepla. It is soft but firm, like methi paratha, and is rolled thin using a rolling pin. 

On the other hand, dhebra is created from a combination of whole wheat and other flours (bajra, jowar, etc.). The dough becomes crumbly when millet and wheat flour are added. As a result, it is more crumbly and tougher than theplas.

Why you’ll love this recipe

  • They are delicious as a snack or fun side dish
  • Super healthy meal
  • Great for meal planning
  • Freezes well

Ingredients you’ll need to make Methi Dhebra

Methi: One of the key components in the preparation of Dhebra is Methi, fresh fenugreek leaves.

Whole Wheat Flour & bajra flour (Pearl Millet): are used to make Methi Dhebra. 

Sesame seeds & Sugar: significantly enhance the flavor.

Carom seeds: are delicious additions!

Spices: Add turmeric, salt, ginger, green chili, and asafoetida.

Yogurt: Use thick and fresh plain yogurt; it combines the dough and gives a soft texture.

Oil or Ghee: It is added to make the dhebra soft. 

Ingredients you'll need to make methi dhebra

How to make Methi Dhebra?

First, prepare the fenugreek: Pluck the Methi leaves and wash them in cool running water. After that, completely drain them and dry them with a paper towel or kitchen towel. Finely chop the leaves, then place them aside. 

TIP: The methi leaves must be finely chopped. If the leaves are not finely chopped, it will be difficult to roll the dough, and it can rip.

Let’s combine fenugreek leaves, ginger paste, green chilies, sesame seeds, turmeric powder, sugar, and asafoetida in a large mixing dish. Mix thoroughly. 

Mix in the bajra flour, whole wheat flour, and salt. 

Using your finger, thoroughly combine the fenugreek mixture with the flour. The texture will be crumbly. 

Step by step images how to make methi dough

Knead in 1 tablespoon of yogurt at a time to make a soft dough. Allow it to stand for 10-15 minutes, covered. 

Knead it again after 15 minutes to smooth it out. 

Make it into equal halves. Roll each piece between your palms and press to form a circle. 

Prepared dhebra dough in a collage format

Warm the Tawa over medium heat. 

Coat the flattened ball well in dry chapati flour. Roll it carefully.

When the pan is heated, lay the rolled dhebra on it. Flip it when you notice bubbles on it. After a few seconds, drizzle oil on it and flip it again, pressing gently with a spatula until you see some brown spots on the bottom. 

Apply more oil to the other side, flip, and cook on that side. 

Steps on cooking Methi dhebra in a pan in a collage

Serving Suggestions

Pickled peppers (athela marcha), mango pickle, mango chutney, or mango chunda, red garlic chutney, dahi (yogurt), & green chutney are good accompaniments to methi dhebra. Mango’s sweetness and fenugreek’s bitterness go along beautifully! 

As a side food, methi Dhebra goes well with masala chai.

Methi na Dhebra recipe with tea, chutney and pickle on the side

Storage Suggestions

Methi Dhebra can be stored in the refrigerator for two to three days in an airtight jar. Then, microwave the food for 10 seconds before eating.

These Dhebra are excellent for school lunches and traveling since they keep fresh for one to two days at room temperature. 

Tips to make Perfect Methi Dhebra

Yogurt: Do not skip adding curd; else, the methi’s bitterness would be overpowering.

Cooking: Dhebra should not be cooked at a low temperature; it requires a medium to a high flame because Thepla would get brittle and hard on a low flame.

Dough: If you are making it for the first time, remember that the dough is sticky and that you must be gentle when rolling it. In contrast to roti or paratha, it won’t be perfectly round due to the millet flour (bajra flour). Dhebra rolling requires practice.

Rolling: Because bajra flour lacks gluten, rolling will be challenging. However, wheat flour is helpful for binding. Reduce the whole wheat flour you sprinkle on the dough since it tends to dry it out while it cooks.

Common Questions

Can I use dried fenugreek leaves in Dhebra?

Of course! If fresh methi isn’t available in the summer, you may easily substitute dried fenugreek leaves. However, when dried ones are utilized, the flavor varies somewhat.

How should I cut and clean methi?

The methi leaves should first be removed from the stem and set aside. Next, give the methi leaves a double- or triple-rinse in clean water. Once finished, finely chop them and add them to the dough.

More indian flatbread recipes:

5 from 5 votes

Methi Dhebra

Methi Dhebra is flavorful Gujarati flatbreads that make a terrific snack any time of day. They are subtly bitter and well seasoned. Methi na Dhebra is a healthy snack made with bajra, whole wheat flour, fresh fenugreek leaves and spices.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10 Dhebras

Video

Ingredients 

Instructions 

  • First, prepare the fenugreek: Pluck the Methi leaves from the stem and wash them in cool running water. After that, completely drain them and dry them with a paper towel or kitchen towel. Finely chop the leaves, then place them aside.
  • Let's combine fenugreek leaves, ginger paste, green chilies, sesame seeds, turmeric powder, sugar, and asafoetida in a large mixing dish. Mix thoroughly.
  • Mix in the bajra flour, whole wheat flour, and salt.
  • Using your finger, thoroughly combine the fenugreek mixture with the flours. The texture will be crumbly.
  • Knead in 1 tablespoon of yogurt at a time to make a soft dough. Allow it to stand for 10-15 minutes, covered.
  • Knead it again after 15 minutes to smooth it out.
  • Make it into equal halves. Roll each piece between your palms and press to form a circle.
  • Warm the Tawa over medium heat.
  • Coat the flattened ball well in dry chapati flour. Roll it carefully.
  • When the pan is heated, lay the rolled dhebra on it. Flip it when you notice bubbles on it. After a few seconds, drizzle oil on it and flip it again, pressing gently with a spatula until you see some brown spots on the bottom.
  • Apply more oil to the other side, flip, and cook on that side.
  • When done, remove from skillet/tawa and repeat until all of the dough is used up.

Notes

  • Do not skip adding curd; else, the methi’s bitterness would be overpowering.
  • Dhebra should not be cooked at a low temperature; it requires a medium to a high flame because Thepla would get brittle and hard on a low flame.
  • If you are making it for the first time, remember that the dough is sticky and that you must be gentle when rolling it. In contrast to roti or paratha, it won’t be perfectly round due to the millet flour (bajra flour). Dhebra rolling requires practice.
  • Because bajra flour lacks gluten, rolling will be challenging. However, wheat flour is helpful for binding.
  • Reduce the whole wheat flour you sprinkle on the dough since it tends to dry it out while it cooks.

Nutrition

Calories: 151kcalCarbohydrates: 27gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 131mgPotassium: 204mgFiber: 4gSugar: 3gVitamin A: 25IUVitamin C: 0.1mgCalcium: 48mgIron: 2mg

Additional Info

Course: Main Course, Side Dish
Cuisine: Indian
Diet: Nut-free, Vegetarian
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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5 from 5 votes (4 ratings without comment)

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5 Comments

  1. I am unable to get fresh methi leaves where I live!
    What is my alternative?
    Can I use dried (Kasturi) methi leaves?
    Sometimes I see frozen methi leaves in the store, but have not tried to use them.

    1. Hi Ila – You can use kasuri methi, however I would suggest to use 1/3 amount as in the recipe, as the dried leaves are much more potent compared to fresh ones.