Calcium Rich Methi Leaves Multigrain Dhebra Gujarati Style - Fenugreek Leaves Paratha

Name: Calcium Rich Methi Leaves Multigrain Dhebra Gujarati Style - Fenugreek Leaves Paratha
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup methi leaves; 1/2 cup curd or as required; 11/2 cup bajra flour; 1/2 cup wheat flour; 1/2 cup jowar flour; 1/2 cup Gram flour; 1 tsp roasted jeera powder; 1/2 tsp black pepper powder; 1/2 tsp ajwain - carom seeds; 1 tsp sesame seeds; 1/2 tsp hing - asafoetida; 1/2 tsp turmeric powder; 2 tsp oil / ghee; 1 tsp ginger chilli paste; 1 tsp red chilli powder; 4 tsp jaggery melted water; Salt to taste; Ghee / oil to shallow fry Dhebra

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#CR #RichInCalcium #Week2
#MethiLeavesMultigrainDhebra
#GreenLeafyVegetables #SesameSeeds #FenugreekLeaves #Curd #WhiteTil
#Dahi #GreenMethileaves #MultigrainFlours
#PearlMilletflour #Bajraflour
#Sorghumflour #Jowarflour
#Gramflour #Besan #Wheatflour
#Manisha_PureVeg_Treasure
#LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish
#Cookpadindia #Cooksnap
This recipe is a Gujarati cuisine. Here, I picked up curd, sesame seeds, and green Fenugreek leaves from the ingredients list.
Dhebra is gujarati name. Usually, we make it in the winter season by using pearl millet - bajra flour. Here, I used Bajra flour, jowar flour, gram flour, and wheat flour.

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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Ingredients

20 minutes

2 servings

2 cupmethi leaves
1/2 cupcurd or as required
11/2 cupbajra flour
1/2 cupwheat flour
1/2 cupjowar flour
1/2 cupGram flour
1 tsproasted jeera powder
1/2 tspblack pepper powder
1/2 tspajwain - carom seeds
1 tspsesame seeds
1/2 tsphing - asafoetida
1/2 tspturmeric powder
2 tspoil / ghee
1 tspginger chilli paste
1 tspred chilli powder
4 tspjaggery melted water
Salt to taste
Ghee / oil to shallow fry Dhebra

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Steps

20 minutes

1

Clean and wash methi leaves. Finely chop it. Spread on cloth to dry leaves, and cloth will absorb excess water.
2

Take a mixing bowl, add methi leaves and all flours. Add curd, jaggery water, ginger chilli paste, sesame seeds, oil, and all masala.
3

Knead a dough with a very light hand. Do not press or add water. If needed, then add curd. Apply a little oil.
4

IHeat a tawa on slow to medium flame. Make a big ball of dough. Press it, sprinkle some sesame seeds. Roll a dhebra.
5

Due to lots of methi leaves, Bajara and jowar flour, paratha will not be in proper round shape, edges would be broken. So, use a dish or round cutter to give a perfect circle shape.
6

Fry both sides by applying ghee or oil. Press it a little on both sides to fry properly. Fry till turns a little crispy and golden yellow in colour.
7

Make all Dhebra in the same way. Ready to serve. Enjoy hot or cold with chutneys, chilli pickles, curd, tea.. of your choice.

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Manisha Sampat @PURE_VEG_TREASURE

on July 29, 2024 16:26

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐