Methi Dhebra Recipe

Methi dhebra is a Gujarati snacks recipe which is made from millet flour mixed with fenugreek leaves, besan and other spice. You can make dhebra either frying in pan or grilled over tawa. You can make methi dhebra in any season. Specially in winter when you get some fresh fenugreek leaves, people prefer to make it during winter. Millet flour is very good for healthy and energies you. You can also store methi dhebra for 2-3 days. Enjoy this methi dhebra with tea or curd.

Preparation Time: 20 Minutes
Cooking Time: 15 Minutes
Servings: 4-5 Persons

methi na dhebra recipe


  • 2 cups fresh chopped fenugreek leaves
  • 1 cup millet flour (bajre ka atta)
  • ¼ cup whole wheat flour
  • 1 tablespoon gram flour (besan)
  • ½ teaspoon red chili powder
  • A pinch of asafoetida (hing)
  • ½ teaspoon semolina
  • ½ cup yogurt
  • 1 tablespoon chopped garlic
  • 3 small chopped green chilies
  • 1 tablespoon vegetable oil
  • 1 tablespoon sugar
  • Salt to taste
  • Vegetable oil for shallow frying

How To Cook?

Step 1: Mix all the ingredients and knead with just enough water to make a soft dough.

Step 2: Divide the dough equally into small balls. Roll each ball out into 4” disc.

Step 3: Heat a griddle on HIGH heat. LOWER heat to minimum and lay a disc flat over it; cook on both sides till small bubbles appear on the surface.

Step 4: Now, Increase the flame to MEDIUM; sprinkle ½ tablespoon oil around the disc and ¼ tablespoon oil on the surface of the disc. Fry till small brown spots appear on both sides. Remove from the griddle at once.

Step 5: Repeat till all the discs are ready.

Step 6: Serve warm or cold at teatime.

This Recipe is Adopted From Gujarati Kitchen Book


Kavita Parmar, a food lover at heart. She loves to experiment with healthy food recipes and likes to share her easy and yummy recipes with her foodie readers. Her followers call her by name “Royal Foodie”. You can follow her Royal food Journey at Rasoi Menu, Facebook, Google+ and Twitter.

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