dhebra

dhebra / ढेबरा / gujarati thepla

dhebra recipe / thepla recipe

how to make dhebra / thepla

dhebra is a gujarati dish which is a type of deep fried poori made of bajra and fenugreek leaves. instead of deep frying some people fry it on griddle (tawa) like paratha. they are also called as theple.

people love to carry dhebra while travelling as it tatses very good when stale. they can be enjoyed with a hot cup of tea.

dhebra can be served with green chutney , amchoor ki mithi chutney, masala fried hari mirch and pickles.

other recipes of fenugreek leaves – methi paratha

ingredients for dhebra

pearl millet / bajra flour – 2 cup

finely chopped fenugreek leave – 1 cup

curd – 2 teaspoon

oil – 2 teaspoon

asafoetida (heeng) – a pinch

salt to taste

sugar – 2 teaspoon

haldi powder – 1/2 teaspoon

ginger – 1 inch piece

garlic – 6 – 8 cloves

green chilli – 2

sesame – as required

lets see the steps of dhebra recipe

1. Boil a cup of finely chopped fenugreek leaves in a pan with a cup of water till it soften little.

Here we have boiled the fenugreek leaves but if you want, you can use the finely chopped raw fenugreek leaves.

boiling methi
boiling methi

2. Take out the fenugreek leaves from water and let it cool.

3. In a mixer coarsely grind the ginger, garlic and green chilli.

coarsely grind ginger, garlic , green chilli
coarsely grind ginger, garlic , green chilli

4. Now in a bowl take two cups of bajra flour, add the boiled fenugreek leaves, 2 teaspoon of curd, 2 teaspoon of oil, a pinch of asafoetida (heeng), salt to taste, 2 teaspoon of sugar, 1/2 teaspoon of haldi powder and the coarsely grind ginger, garlic, green chilli.

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5. Knead this into a little tight dough by using enough water.

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6. Keep the aside for 10 minutes.

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7. Divide the kneaded dough into the small portions.

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8. Round these portions.

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9. Now spread the polythene on the circular board (chakla) in such a way that half part of the polythene lies on the chakla and half part hangs, keep a rounded portion on the polythene.

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10. Cover the rounded portion of the dough from the hang part of the polythene.

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11. With the help of rolling pin (belan) roll out the rounded portion of the dough into a small thick chapati. If u are comfortable then instead of rollling pin, you can roll out the chapati by beating the rounded portion with the help of fingers.

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12. Remove the covered polythene and spread some sesame on it and and press the sesame lightly so that sesame stick to the rolled out chapati.

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13. Now heat the oil in a pan, take out the chapati from the polythene carefully and deep fry the chapati on medium flame till golden brown.

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14. This fried chapati is called dhebra, now make dhebra from the remaining portions.

15. Here we have deep fried the dhebra but if you want you can fry it on griddle (tava) by applying oil on both the sides like paratha.

Total time – 30 minutes

recipe of dhebra / thepla

1. Boil a cup of finely chopped fenugreek leaves in a pan with a cup of water till it soften little or raw fenugreek leaves can also be used.

2. Take out the fenugreek leaves from water and let it cool.

3. In a mixer coarsely grind the ginger, garlic and green chilli.

4. Now in a bowl take two cups of bajra flour, add the boiled fenugreek leaves, 2 teaspoon of curd, 2 teaspoon of oil, a pinch of asafoetida (heeng), salt to taste, 2 teaspoon of sugar, 1/2 teaspoon of haldi powder and the coarsely grind ginger, garlic, green chilli.

5. Knead this into a little tight dough by using enough water.

6. Keep the aside for 10 minutes.

7. Divide the kneaded dough into the small portions.

8. Round these portions.

9. Now spread the polythene on the circular board (chakla) in such a way that half part of the polythene lies on the chakla and half part hangs, keep a rounded portion on the polythene and cover it from the hang part of the polythene.

10. With the help of rolling pin (belan) roll out the rounded portion of the dough into a small thick chapati.

11. Remove the covered polythene and spread some sesame on it and and press the sesame lightly so that sesame stick to the rolled out chapati.

12. Now heat the oil in a pan, take out the chapati from the polythene carefully and deep fry the chapati on medium flame till golden brown.

13. This fried chapati is called dhebra, now make dhebra from the remaining portions.

14. Can be fried it on griddle (tava) by applying oil on both the sides like paratha.

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