Vegan and Gluten-Free adaptable.


Bajra methi na dhebra, or pearl millet/barnyard millet flour and fenugreek debras are an heirloom recipe from Gujarat, another staple from my Mum’s jikoni, it is similar to other Methi dhebras or parothas a perfect “bapor ni chai” ~ afternoon tea accompaniment on a rainy East Coast day.

Ingredients:

• 1.5 cups bajra flour/ pearl millet flour
• ¼ cup whole wheat flour ( replace with 1 to 1 measure flour or millet flour for GF VERSION)
• 1- 1/2 cups finely chopped methi/ fenugreek leaves
• 2 teaspoons crushed Thai green chilies
• 1 teaspoon crushed ginger (optional I did not use any)
• 2 tablespoons sesame seeds/tal
• 1 teaspoon ajmo/carom seeds
• ½ teaspoon turmeric powder
• ½ teaspoon black pepper powder
• 1.5 teaspoons pink Himalayan salt (or to taste)
• 1 tablespoon oil for binding
• 2 tablespoons gur/ jaggery
• ¼ cup plain sour yogurt (replace with vegan yoghurt)
• 2 tablespoons chopped cilantro
• 1/2 cup hot water
• Extra oil (for frying)

Instructions:

1. In a KitchenAid mixer bowl or any large bowl add 1.5 cup bajra flour, ¼ cup whole wheat flour, 1 cup of chopped methi, 2 tbsp.
   chopped cilantro, 2 tsp chopped green chili, 2 tbsp. sesame seeds, 1 tsp carom seeds, ½ tsp turmeric powder, ½ tsp black pepper powder, salt to taste, 1 tbsp. oil, 2 tbsp. jaggery dissolved in 2 tbsp. water and ¼ cup yogurt in a large mixing bowl and mix the ingredients using a dough hook or by hand.
   
   
2. Add water as needed to knead a soft dough. You may not need all the water. The dough should not be sticky or tacky.
   
   
3. Cover the dough with a kitchen towel and keep it aside for 20 minutes or longer.
   
   
4. Divide the dough into 15 equal balls. 
   
   
5. Take a ball, and press it in between your palms slightly flatten it, then dust it with some dry whole wheat flour and gently roll into a 3.5 inch thick circle ( slightly larger than the puri).
   
   
6. Roll out the remainder of the balls, keeping the circles covered to avoid drying out.
   
   
7. Heat oil for frying in a wok or karai on medium heat.
   
   
8. Drop 3 dhebra in oil and fry until they are browned on one side and with a slotted spoon or jaro gently flip them over to brown the other side- about 4-5 minutes.
   
   
9. Drain excess oil on a plate lined with an absorbent paper towel before storing the Dhebras.
   
   

Make these Gluten Free and Vegan:

Replace the whole wheat flour with 1 to 1 measure flour or millet flour.

Replace the yoghurt with plant based yoghurt.