Dhebra/ Thepla is a
Gujarati item mainly made from Methi (Fenugreek) leaves. My mum makes delicious
Dhebra back home. We used to enjoy it during winter as in Gujarat
we mostly get Methi leaves in winter only. Here in Bangalore Methi leaves are
available through out the year so can have Methi ni Bhaji na Dhebra anytime. It
adds on to my breakfast menu and my hubby loves garmagaram Dhebra with curd.
So here you go with the recipe. I have learned it from my
mother and it tastes great.
Ingredients :
Fenugreek (Methi )eaves – 1 bunch
Wheat flour – 2 cups
Green chilies 4-5
Garlic -6-7
Ajwain ½ spoon
sesame seeds ½ spoon
Oil – 2 tb spoon
Oil- For shallow fry
Curd -1/2 cup
Haldi (Turmeric powder)- ¼ spoon
Jaggery
Salt
Recipe :
Chopped Methi ( Fenugreek) leaves finely and wash properly
with water. Squeeze out the water and keep it aside. Take wheat flour and pour
2 tb spoon oil. Add finely chopped green chillies& garlic cloves, Ajwain,
Haldi, Till , salt, Jiggery and curd. Mix well and keep it aside for 2 hours. (
Don’t add water at this stage)
After 2 hours add little bit water and prepare dough. Divide
dough into 10-11 small balls and roll each into 5” round. Roll it into plastic
cover for ease or else sprinkle flour over while rolling.
Place on a hot Tava (Griddle), roast and drizzle oil for
shallow fry. Repeat for other side. Follow the same for remaining dough.
Tasty Dhebra is ready. Serve it with curd, Green chutney or
pickle. Equally taste well when cold. Have it with Ghee when cold it tastes
great.
