Methi Bajra Na Dhebra.. A Healthy Breakfast & Travel Snack

Dhebra is an all rounder dish. It can be had as breakfast, lunch or dinner. The best part is that this dish gets better as it gets older. It combines the goodness of bajra with the fiber from fenugreek leaves and garlic adds a wonderful flavor to the dish. 

This is my mother's recipe. I used to love these as a child and would insist that she keep some aside for the next day before I sat down to eat dinner so that I could take them to school when they taste even better and get a dark brownish blackish color.

My husband loves them hot off the griddle with cold yogurt and chunndo. And I always a few extra which we have as leftovers as breakfast the next day with tea or coffee. A healthy breakfast idea! Especially during cold Seattle winters.

Ingredients:

Methi/fenugreek leaves 1 bunch, leaves separated and chopped 

Bajra Flour, 1 cup

Whole Wheat Flour, 1/2 cup

Garlic, finely chopped 11/2 tbsp

Green Chili, finely chopped 1 tbsp

Salt to taste

Sour Yogurt, 3-4 tbsp

Sesame seeds, 11/2 tbsp

Ground nut oil, 2 tbsp and to fry

Red Chili Pwdr, 1 tbp

Turmeric Pwdr, 1 tbp

Coriander Cumin Pwdr, 1 tbsp

Palm Sugar, 1 tbsp

Procedure:

1. Clean the fenugreek leaves thoroughly by first washing them under running water thrice and then soaking them for 15-20 mins and washing them under running water again. In a bowl add the methi leaves and sesame seeds.

2. Mix in the bajra flour in the bowl.

3. Now add in the whole wheat flour

4. Add in the dry masalas, turmeric, coriander-cumin, salt and red chili powder.

5. Add in the groundnut oil and mix well. Now knead the dough using the sour yogurt. The dough should be firmer than the chapati dough.

6. Let the dough rest for 15-20 minutes. 

7. Heat the griddle on medium heat and let it get warm. 

8. After 15-20 mins knead the dough again and separate into 8 balls 

9. Sprinkle some flour over the pastry board and roll out the dough into a disk of medium thickness

10. Place the prepared dhebra onto the hot griddle and roast till bubbles begin to appear. 

11. Once the bubbles appear flip the dhebra and roast from the other side too. 

12. Now smear some oil on the dhebra on one side and let the dhebra fry on that side. Repeat on the other side too. 

13. Fry the dhebras on both sides. 

14. And serve them hot with cold yogurt, chundo or sweet and sour potato curry.