How to make Bajra Methi Na Dhebra Recipe - A spicy bajra flour, fenugreek leaves and besan roti

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Millet flour (bajre ka atta) ( बाजरे का आटा ) , Fresh fenugreek leaves (methi) ( ताज़ी मेथी )

Cuisine : Gujarati

Course : Breads

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Bajra Methi Na Dhebra

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Bajra Methi Na Dhebra checkout Masala Jowar ki Roti , Bajra And Aloo Parantha , Bajra Aloo Roti , Bajre Ki Roti With Raw Banana Stuffing . You can also find more Breads recipes like Cinnamon Rolls, Kootoo Ke Aate Ki Poorie, Flax Seeds aur Palak ke Paranthe, Tilwali Poori. Or try out these recipes from Gujarati Cuisine like Singh Nu Shaak, Vegetable Thepla, Dahi Ma Bheeda, Kesari Srikhand.

Bajra Methi Na Dhebra Recipe Card

Bajra Methi Na Dhebra

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Medium

Ingredients for Bajra Methi Na Dhebra

  • Millet flour (bajre ka atta) 1 cup

  • Fresh fenugreek leaves (methi) chopped 1 cup

  • Gram flour (besan) 1 1/4 tablespoons

  • Asafoetida 1/4 teaspoon

  • Salt to taste

  • Ginger paste 1 teaspoon

  • Green chillies chopped 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Yogurt 2 tablespoons

  • Oil as required


Step 1

Mix bajra flour, fenugreek leaves, besan, asafoetida, salt, ginger paste, green chillies, red chilli powder and yogurt in a bowl. Add enough water and knead into a semi stiff dough.

Step 2

Heat non stick tawa. Grease your palms and divide dough into equal portions and roll into balls. Pat each ball in between the palms into small thick rotis.

Step 3

Place on tawa and cook, flipping, till evenly done from both sides. Serve hot.

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