First of all sift pearl millet flour, sorghum flour and whole wheat flour in a big bowl and add it to the Sieve with a strainer.

Now add finely chopped fresh fenugreek leaves, finely chopped fresh spring garlic leaves, finely chopped green coriander leaves and garlic + ginger + green chili paste to this flour.

Now add white sesame seeds, carom seeds, roasted cumin powder, black pepper powder, turmeric powder, garam masala, asafoetida, jaggery dissolve in water, salt and oil to this and mix everything well.

Now add sour curd little by little and knead the dough. (Do not add any water to the flour, the flour is to be made only with curd, so add as much curd as is required to make the flour) Now add some oil to this dough and knead the dough again.

Now make some big balls of this dough. Now spread a plastic sheet on the chopping board, spread oil on it and put a layer of dough on it and make a round shape with your hands. You can also make this dhebara by hand.

Now heat the tawa and spread oil or ghee on it, add the dhebras made on it, apply oil on both sides and all around and roast the dhebras on medium flame of gas.

Now our methi bajra flour dhebras are ready to serve. Serve these dhebras with masala curd, pickle or tea/coffee. Plate as desired.

Note :-- Difference Between Dhebra And Thepla :--
👉Dhebra dough is made from barja flour mixed with a tiny amount of wheat flour. While thepla is made from whole wheat flour (chapati atta) only.
👉Dhebra dough is kneaded using yogurt only (no water is used). While thepla dough is kneaded using water.