Methi na Dhebra

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. source: Google

  • 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 anaemia.
  • It is a moderate source of vitamin B1, which is required for a healthy nervous system.

Gujju Food 101How do we make this Dhebra?

You shall need:

1 portion…Wheat flour

1 portion… Methi leaves [Washed and chopped]

1.5 portions…. Bajra Flour

1-2 …green chilly [finely chopped]

1/2 tsp… Ajwain [carom seeds]

Salt to taste

2 tbsp… Oil

water to knead

Wheat flour to roll



  • Mix all the ingreidients except 1 tbsp oil.
  • Add water little at a time else the dough shall become really sticky.
  • Be very careful while kneading it.
  • We need it to be semi-soft. bajra flour does not hold a chapati shape well if the dough is very soft.
  • After you are done, apply oil on the dough and keep in the fridge for 15 min.
  • Make small balls out of the dough and apply wheat flour generously to make the dhebra/chapati.
  • Heat a gridle, cook it off like a bhakri or paratha with oil.
  • Enjoy with pickle of your choice.




One thought on “Methi na Dhebra

  1. I remember having theplas and loving them when my gujrati senior had offered me in college. Got to learn something new about its cousin..Dhebra..loving the look of it esp with the fresh methi!!

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