To begin making methi na Debhra recipe, in a large bowl combine the bajra flour, JOWAR FLOR, Gram Flour, Whole Wheat Wheat Flour, Fenugreek Leaves, SESAME Seeds, Red Chilli Powder, RED Chilli Powder Powder, Jaggery, and Salt
Stir in the yogurt and knead well to make a firm dough, adding water if healthy. Add 2 tablespoons of oil to the dough and knead for a couple of more minutes until smooth. Cover the Dough and Allow it to rest for 10 to 15 minutes.
Divide the Debhra Dough Into 15, 2-Inch Diameter Balls. Using the palm of your hands flatteen each ball, dust the surface of the ball on where will floor and roll into a 4 to 6 inch diameter circle. You can roll them thick or thin, it is purely your preference.
Pre-heat an iron skillet on high heat; Place the rolled devra dout on the skillet; After about a more seconds you will notes that smalls bubbles start rising on the dough.
Turn the heat to medium; Flip the rolled dough over and drizzle about a Teaspoon of Oil Around the Debhra. Cook with a press and turn motion with a flat spatula or a wooden press.
You will notes the bottom side begins to brown, at this point flip over again cooking in the same pressure and turn motion to maintain even cooking.
Once bot the sides are cooked and have a less brown spots, you will also not also notice the texture of the debhra is crisp on the outside and soft inseide.
Continue the similar process with the other portions of the dough.
Serve the Methi Na Dhebra | Multigrain paratha along with jaggery and fresh butter.
Serve Methi Na Debhra Along with Aam Chunda Pickle Recipe – Gujarat Mango Chunda Recipe, and Boondi Raita.
