How to make Bajra Methi Na Dhebra - 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 Recipe Card

Bajra Methi Na Dhebra
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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 Bajra And Aloo Parantha, Bajra Aloo Roti. You can also find more Breads recipes like Maaz Paashi Roti , Rajgire Aur Kele Ki Puri, Bajra And Aloo Parantha, Onion corn moong paratha.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Bajra Methi Na Dhebra Recipe

  • 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

Method

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.