Ingredients

• 1½ cup bajara atta/pearl millet flour
• ½ cup atta/whole wheat atta
• 2 teaspoons ginger-garlic, crushed
• 2 green chillies, finely chopped
• 1 teaspoon ajwain/carom seeds
• 2 tablespoons til/sesame seeds
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• ½ teaspoon garam masala
• 2 teaspoons coriander powder
• 1 pinch hing/asafetida
• salt to taste
• 2 cups methi/fresh fenugreek
• 3 tablespoons fresh coriander
• 1 teaspoon kasuri methi
• 1 teaspoon gud/jaggery soaked in 2 tablespoons of water
• 1 teaspoon ghee/clarified butter
• ½ cup yoghurt
• water as required
• 1 teaspoon ghee/clarified butter

Garlic chutney

• 10-12 garlic cloves
• 1 tablespoon Kashmiri red chilli powder
• 1 teaspoon cumin seeds
• 1 medium tomato
• salt to taste
• 2 tablespoons peanuts
• 1 tablespoon yoghurt
• water as required
• 1 tablespoon oil
• ½ teaspoon cumin seeds
• ½ teaspoon mustard seeds
• 1 pinch hing/asafetida
• 5-6 curry leaves

Note– Please read recipe notes in the end.

Main Equipment Used

• Stainless Steel Frypan: https://amzn.to/41aquTF
• Non-Stick Tawa: https://amzn.to/4a3xWnu
• High Power Mixer Grinder: https://amzn.to/2GVmyRI
• Induction Cooktop: https://amzn.to/2Jkn4px

Steps In Making Methi Dhebra

1. To knead the dough for methi dhebra, in a large bowl add bajra atta, whole wheat flour, crushed ginger-garlic, green chillies, carom seeds, sesame seeds, turmeric powder, red chilli powder, garam masala, coriander powder, asafetida, salt, fresh methi, fresh coriander, kasuri methi, jaggery water, ghee, yoghurt and mix well.
2. Add little water at a time and to form a medium firm dough. Now let it rest for 5 minutes.
3. To make the methi dhebras, take a medium size dough ball and dust it with some whole wheat flour. With the help of a rolling pin, roll it into a round chapati, and with the help of a round cutter give it a shape.
4. Heat tawa on medium flame and then transfer the methi dhebra on the tawa. Once you see tiny bubbles on top, flip the paratha and cook it from other side too.
5. Add a spoonful of ghee and spread it evenly. Gently press with the help of a spatula and cook till it gets light brown colour on each sides.
6. Similarly make the rest of the methi dhebras. This recipe will give you 10-11 dhebras.
7. Serve hot with the garlic chutney we prepared.

Recipe Notes

• Do not add excess water while kneading the dough. Else it will become very soft.

Steps In Making Garlic chutney

1. In a mixer grinder add garlic cloves, red chilli powder, cumin seeds, salt, peanuts, yoghurt, water and grind until smooth. The chutney is ready.
2. To prepare the tadka, in a pan heat oil and then add cumin seeds, mustard seeds, curry leaves and asafetida.
3. Now pour the chuntey and mix it with the tadka. Cook for 2 minutes. The garlic chutney is ready.

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