Methi thepla or dhebra

Name: Methi thepla or dhebra
Cuisine: Pakistani
Ingredients: 2 cup whole wheat flour; 3 cup bajra (millet) flour; 500 gm fenugreek leaves (methi leaves); 250 gm lauki (bottle ground); 2 tsp sugar; to taste Salt; 1 tsp turmeric powder; 1 tbsp crushed cumin seed (zeera); 1 tbsp crushed red chilli flakes; 1 tbsp chat masala; 2 tbsp green chilli (finely chopped); 3 tbsp sesame seed; 1/4 cup yogurt; 2 tbsp melted butter; Water as required; oil for deep frying

Sadaf Shoaib Vohra @sadafshoaibvohra

#myculturalrecipe

Today I mein presenting our especial & most famous Gujarati dish

All guju’s please jump in on this post

Every family Hv different recipe and method for making this dish, In our family we like fried version

This dish is Best for winter it keep you warm +
Too much health benefits of fenugreek leaves, mustard oil
Best for road trips snacks

Ps. You can also bake it or you can also sallow fry it on tawa with lil oil

Many of you must have a question, what is the difference between thepla and dhebra. Well, traditionally, dhebra is made from jowar or bajra flour where as thepla made from wheat flour. Dhebra is patted with hand and thepla is rolled. Dhebra is fried and thepla is baked on tawa with little or no oil. But if I don't wish to fry dhebra, I just bake like thepla and it taste as great as fried dhebra. Both taste great and very versatile for travelling since both has a long shelf life.

#myculturalrecipe

Today I mein presenting our especial & most famous Gujarati dish

All guju’s please jump in on this post

Every family Hv different recipe and method for making this dish, In our family we like fried version

This dish is Best for winter it keep you warm +
Too much health benefits of fenugreek leaves, mustard oil
Best for road trips snacks

Ps. You can also bake it or you can also sallow fry it on tawa with lil oil

Sadaf Shoaib Vohra @sadafshoaibvohra

#myculturalrecipe

Today I mein presenting our especial & most famous Gujarati dish

All guju’s please jump in on this post

Every family Hv different recipe and method for making this dish, In our family we like fried version

This dish is Best for winter it keep you warm +
Too much health benefits of fenugreek leaves, mustard oil
Best for road trips snacks

Ps. You can also bake it or you can also sallow fry it on tawa with lil oil

#myculturalrecipe

Today I mein presenting our especial & most famous Gujarati dish

All guju’s please jump in on this post

Every family Hv different recipe and method for making this dish, In our family we like fried version

This dish is Best for winter it keep you warm +
Too much health benefits of fenugreek leaves, mustard oil
Best for road trips snacks

Ps. You can also bake it or you can also sallow fry it on tawa with lil oil

Saved

Ingredients

2 cupwhole wheat flour
3 cupbajra (millet) flour
500 gmfenugreek leaves (methi leaves)
250 gmlauki (bottle ground)
2 tspsugar
to tasteSalt
1 tspturmeric powder
1 tbspcrushed cumin seed (zeera)
1 tbspcrushed red chilli flakes
1 tbspchat masala
2 tbspgreen chilli (finely chopped)
3 tbspsesame seed
1/4 cupyogurt
2 tbspmelted butter
Water as required
oil for deep frying

Saved

Steps

1

Firstly cleaned & wash (3-4 times) fenugreek leaves and finely chopped it, set aside
2

Grate lauki, set aside
3

Mix all dry ingredients then add melted butter and mix it
4

Add fenugreek leaves, lauki & yogurt and mix it
5

Make a soft dough with water(add slowly little by little At a time)
6

Rest for 30 minutes
7

Take a small ball sized dough
8

Grease your both hand palms and flattened it with your palms
9

Deep fry it on medium high flame
10

Serve with raita, chutney & chaas (Lassi)