To start preparing Methi Na Debhra’s recipe, in a large bowl add the bajra flour, JoWar flour, gram flour, whole wheat flour, Greek fenugal leaves, sesame seeds, red chilli pepper, Asafoetida powder, jaggery and salt
Mix the yogurt and knead well to prepare a balance dough, adding water if necessary. Add 2 tablespoons of oil to the dough and knead for another couple of minutes until smooth. Cover the dough and let it rest for 10-15 minutes.
Divide the debhra dough into balls of diameter of 15, 2 inches. Using the palm of the hands will flatten each sphere, sprinkle the surface of the sphere on the wholemeal flour and roll in a circle of diameter from 4 to 6 inches. You can roll them thick or thin, it is purely your preference.
Preheat an iron pan over high heat; Place the debhra dough rolled on the pan; After about a few seconds you will notice that the small bubbles begin to climb the dough.
Transform heat in the middle; Turn up the rolled dough and rain on a teaspoon of oil around the debhra. Cook with a press and turn the movement with a flat spatula or a wooden press.
You will notice that the lower side starts to brown, at this point it turns the cooking again in the same press and turns the movement to keep cooking uniform.
Once both sides are cooked and have some brown spots, you will also notice the consistency of the debhra is crunchy outside and soft inside.
The similar process continues with the other parts of the dough.
Serve the Methi na Dhebra | Paratha Multigrain together with Jaggery and fresh butter.
Serve Methi Na Debhra together with the AAM Chunda Pickle recipe – Gujarati Mango Chunda and Boondi Raita recipe.
