- 2 cups bajri (millet) flour
- ½ cup bhakhri flour or cream of wheat
- 3 tablespoons olive oil
- ½ teaspoon turmeric
- ¼ teaspoon chili powder (optional)
- 2 teaspoons salt or to taste
- 4 teaspoons sugar or to taste
- 3 cups fresh chopped methi (fenugreek) leaves or frozen, thawed
- ¼ cup chopped cilantro
- 2 jalapeno or serrano chili, finely minced
- 1 inch piece of ginger, finely minced
- 2 garlic cloves, finely minced
- ½ cup yogurt (not Greek)
- Neutral oil for semi frying
- ½ cup all-purpose flour for dusting and rolling
- Combine millet and wheat flours, olive oil, salt, sugar, turmeric and chili powder in large mixing bowl with hands. Add methi, cilantro, chili, ginger, garlic and yogurt. Mix them with hands and knead into soft dough. If mixture is dry, add some water to knead into soft and smooth dough. Cover dough with a plate or a kitchen towel and let it rest for 30 minutes.
- Divide dough into 20 to 25 equal parts and form into balls.
- Place all-purpose flour into a flat dish. Roll a ball of dough into flour and flatten it on a smooth cutting board (wooden or marble). Dip the flatten dough circle into flour again on both sides. Roll out into 4 inch diameter circle, dusting with flour if the dough starts sticking to the board.
- Heat a griddle or a flat non-stick pan on a medium heat. Transfer the dhebra on to heated pan. Let the first side cook for 30 seconds to 40 seconds or until small bubbles appear on surface and flip to the other side. Let the other side cook for one minute. Pour about one teaspoon of oil on the top surface of dhebra and flip. Cook the dhebra by pressing with a spatula on top surface for 30 to 40 seconds and flip. Cook the other side same way. Remove from the heat. Repeat the process with all the remaining dough balls.
- Serve as a snack or lunch with cilantro chutney and/or tomato chutney. Can also be served with a vegetable.