DISH RESEARCH · Dish
Methi Dhebra
Gujarati pearl-millet and fenugreek flatbreads enriched with yogurt and sesame.
About Methi Dhebra
Methi Dhebra is a Gujarati griddle-cooked flatbread and snack based on pearl millet and fresh fenugreek. This profile follows Sanjeev Kapoor's Bajra Methi Dhebra with wheat flour, chickpea flour, yogurt and sesame.
Fenugreek brings a gently bitter, herbaceous flavour against the nutty millet and chickpea flours. Green chilli, ginger, garlic and red chilli add warmth, while yogurt softens the dough and sesame provides toastiness.
The dhebras are thin, round and mottled golden-brown with green fenugreek and pale sesame flecks. Their edges are lightly crisp, while the centre stays tender and pleasantly dense.
Allergens in this recipe
Contains: Wheat, Sesame, Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Methi Dhebra
Sanjeev Kapoor's Bajra Methi Dhebra.
- Pearl millet flourNutty flour base
- Fresh fenugreek leavesHerbaceous green
- Whole wheat flourStructure and binding
- Chickpea flourNutty supporting flour
- Green chilliFresh heat
- GingerWarm aromatic
- GarlicSavoury aromatic
- White sesame seedsToasted seed flavour
- TurmericEarthy colour and seasoning
- Red chilli powderWarm chilli seasoning
- YogurtTenderising binder
- SaltSeasoning
- Vegetable oilGriddle cooking medium
- WaterDough hydration
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Pearl millet flour:
- Fresh fenugreek leaves:
- Whole wheat flour:
- Chickpea flour:
- Green chilli:
- Ginger: . The source names ginger-garlic paste; its named ginger component is mapped separately
- Garlic: . The source names ginger-garlic paste; its named garlic component is mapped separately
- White sesame seeds:
- Turmeric:
- Red chilli powder:
- Yogurt: . Yogurt in the dough is retained; the separate yogurt serving accompaniment is excluded
- Salt:
- Vegetable oil: . The source names unspecified oil; mapped to the established generic vegetable-oil record
- Water:
Origins & food traditions
Indian chef Sanjeev Kapoor identifies this pearl-millet and fresh-fenugreek dhebra as Gujarati and supplies the complete recipe; his separate Bajra na Dhebra recipe independently describes the dish as a classic Gujarati roti.
Countries
- India
- IndiaCatalogue link pending review
Cuisines & regions
- Indian Cuisine
- Gujarati Cuisine
- Gujarati CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.