Course : Main

Cuisine: Indian

Servings: 11 nos

Prep Time: 20 minutes

Cook Time: 20 minutes

Rest Time: 10 minutes

Total Time: 50 minutes

Ingredients:

• 1.5 cups bajra atta ( pearl millet flour)

• 1/3 cup wheat flour

• 2 cups methi leaves

• 1/4 cup chopped coriander leaves

• 1 tbsp ginger/chilli paste

• 1/2 tsp turmeric powder

• 1/4 tsp asefodita

• 1 tsp jeera powder ( cumin powder)

• 1 tsp pepper powder

• 1/2 tsp ajwain ( carom seeds)

• 1 tbsp jaggery

• 1 tbsp white til (sesame )seeds

• 1/4 to 1/2 cups curds ( yogurt )

• 1 tbsp ghee/ oil

• salt as per taste

• oil/ ghee for cooking

Method:

1. Pluck the methi leaves from the stem then wash and allow it to dry. Chop the leaves finely.

2. Soak the jaggery in 4-5 tbsp water and keep aside.

3. Take a bowl and mix all the above ingredients along with the jaggery water leaving out the curds .

4. Then add the curds little by little to form a semi soft dough. Do not add any water only use curds to make the dough.

5. Allow it to rest for 10 minutes then make equal size balls of the entire dough.

6. Dust a rolling board with some flour and place a dough ball on it. Lightly roll into a medium thickness chapati.If the edges are uneven you can cut it with a round cutter or with a lid of a steel box.

7. Heat a tawa, grease it and place the rolled chapati on it.Cook in the same manner you make a paratha using oil/ghee.

8. Repeat the process till all the dough balls are used up.

   Serve this healthy methi dhebra with some curds and karela pickle.

Happy Cooking !!!