Methi na Dhebra

Name: Methi na Dhebra
Total time: 600 s
Cuisine: Indian
Ingredients: 1 portion Wheat flour . ...; 1 portion Methi leaves [ Washed and chopped . ...; 1.5 portions Flour Bajra . ....; 1 - 2 chilly ... green [ finely chopped .; 1/2 tsp Ajwain seeds [ carom . ...; to taste Salt .; 2 tbsps Oil . ...; water . to knead; Wheat flour . to roll; . Oil

pinksocks @cook_7828550

We all know what theplas are. Well dhebras are healthier second name for the same thing. Why do I call it healthier is because it uses Black Millet Flour or Bajra Flour.
Bajra is high in proteins with a good amount of amino acids.
It is a good source of iron, which helps formation of hemoglobin in blood thus preventing anemia.
It is a moderate source of vitamin B1, which is required for a healthy nervous system.

pinksocks @cook_7828550

Saved

Ingredients

10 mins

1 portionWheat flour . ...
1 portionMethi leaves [ Washed and chopped . ...
1.5 portionsFlour Bajra . ....
1 - 2chilly ... green [ finely chopped .
1/2 tspAjwain seeds [ carom . ...
to tasteSalt .
2 tbspsOil . ...
water . to knead
Wheat flour . to roll
. Oil

Saved

Steps

10 mins

1

Mix all the ingreidients except 1 tbsp oil.
2

Add water little at a time else the dough shall become really sticky.
3

Be very careful while kneading it.
4

We need it to be semi-soft. bajra flour does not hold a chapati shape well if the dough is very soft.
5

After you are done, apply oil on the dough and keep in the fridge for 15 min.
6

Make small balls out of the dough and apply wheat flour generously to make the dhebra/chapati.
7

Heat a gridle, cook it off like a bhakri or paratha with oil.
8

Enjoy with pickle of your choice.