Methi Bajri Dhebra/ Thepla (Green Fenugreek Leaves Pearl Millet Paratha)

I like fenugreek leaves too much. My mother use to make different subji using fenugreek leaves. It goes very well with eggplant, potatoes, peas, etc. Its all about green vegetables !!! Out of all these the combination which she does with pearl millet (bajri) and make a sort of paratha out of it, I just love it. I used to eat with homemade makkhan (unsalted butter). This was my favorite winter all time snack. We used to make it often in winter time and in rest of the season she used to dry those fenugreek leaves and store it and use as and when needed.

Lets make this Methi Bajri Dhebra, for which you will need :-

1 cup of bajri flour

5-6 tablespoon of whole wheat flour

4 tablespoon of olive oil/ canola oil (for making dough)

1 teaspoon carom seeds

3/4 cup of grated and washed fenugreek leaves

Pinch of turmeric powder

4-5 tablespoon of sour yougurt

1-1/2 tablespoon sugar (optional)

Salt to taste

1 tablespoon sesame seeds

1/2 tablespoon ginger and chilly paste (adjust to your taste)

1 teaspoon garlic paste (optional)

Water as needed

Oil for roasting

Take a bowl and mix all the dry ingredients first. Then add yogurt, oil, fenugreek leaves and all the spices and mix well. Then slowly add water to it and make a dough like paratha. Allow it to rest for about 10-15 minutes. Take a small ball size dough and roll it round. If you find it hard to roll it take little wheat flour and then roll it. Take a griddle and warm it up and then put dhebra on it for roasting. Cook it both sides. After that apply oil on both the sides and roast till it get golden brown spots and cooked properly.

Dhebra can stay good at room temperature for about 1-2 days and in refrigerator for about 3-4 days. Enjoy with a cup of tea or as it is with mango pickle or unsalted butter and I am sure you will make it again.