Name: Bajra Methi Dhebra
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ¾ cup Pearl Millet Flour, bajra flour, freshly milled is best; ¼ cup Whole Wheat Flour, acts as a binding agent; ¾ cup Fenugreek Leaves, fresh methi, finely chopped; 1 Green Chili Pepper, finely crushed to a paste; 1 tbsp Jaggery, grated; ¼ cup Indian-Style Yogurt, slightly sour; ½ tbsp Sesame Seeds, white sesame; ¼ tsp Ground Turmeric, for color; ½ tsp Salt, to taste; 2 tbsp Cooking Oil, divided (for dough and shallow frying)

35 mintotal

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Make the liquid base: In a small bowl, add grated jaggery to the curd and whisk until dissolved. Set aside.
In a wide plate, mix pearl millet flour, whole wheat flour, dried fenugreek leaves, crushed green chillies, sesame seeds, turmeric, and salt.
Add part of the cooking oil and rub it into the flours. Add the sweetened curd gradually and knead into a soft dough, adding tiny splashes of water only if it feels dry.
Do not rest this dough; bajra and fenugreek can release moisture quickly. Divide it into medium balls right away.
Dust the rolling surface with whole wheat flour and gently roll one dough ball into a thick 5-inch disc.
Transfer to a hot tawa. Cook the first side briefly, flip, and brush both sides with the remaining oil while pressing gently with a spatula.
Roast on medium heat until deep brown crisp spots appear and the dhebra is cooked through.

How to tell it's done

Dhebra should be hearty and dense, with crisp edges, earthy bajra, fenugreek bitterness, and a gentle sweet-sour finish.

Getting it right

Tip

Curd and oil help dhebra stay soft for travel. Let each one cool completely before packing so steam does not make it soggy.

What to serve it with

Serve with mango chunda, hot tea, plain yogurt, or pickle.

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Ingredients